Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Pork Recipes Healthy Bacon Recipes Bacon & Egg Breakfast Tacos Be the first to rate & review! Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa. By Paula Forbes Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Additional Time: 1 hrs Total Time: 1 hrs 35 mins Servings: 6 Yield: 6 tacos Nutrition Profile: Gluten-Free High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 dried ancho chiles (about 1 ounce) 2 ½ cups boiling water 8 ounces scallions, trimmed, plus more for garnish 2 tablespoons lime juice ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 6 large eggs 3 slices thick-cut bacon, chopped ¾ cup shredded cheese, such as Monterey Jack 6 corn or flour tortillas, warmed Shredded red cabbage & lime wedges for serving Directions Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour. Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool. Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth. Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes. Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired. Tips To make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days. Rate it Print Nutrition Facts (per serving) 226 Calories 12g Fat 17g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 226 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 4g 14% Total Sugars 1g Protein 15g 29% Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 200mg 67% Vitamin A 1903IU 38% Vitamin C 10mg 11% Folate 55mcg 14% Sodium 444mg 19% Calcium 184mg 14% Iron 3mg 14% Magnesium 42mg 10% Potassium 370mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved