BREAKFAST TACOS

Top evenly with cheddar cheese, Monterey Jack cheese, salsa, avocado, cilantro, and if desired, pickled red onions.
Notes
For a change of pace, try chorizo or browned pork sausage in place of the bacon.
Melt butter in a large nonstick skillet over medium heat. Add egg mixture and cook slowly, rotating them gently with a spatula.
For that authentic Mexican restaurant, look and flavor char those tortillas. Using tongs, place the corn or flour tortilla right on top of the lite burner on a gas stove. I turn the flame on medium-low, and it takes about 30 seconds to lightly char each side.
You don’t have to pickle the red onions, but they do add delicious flavor and texture.
These breakfast tacos are best enjoyed promptly. So please keep that in mind with the timing of the recipe.
Nutrition
Calories: 408kcal | Carbohydrates: 20g | Protein: 17g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 281mg | Sodium: 658mg | Potassium: 387mg | Fiber: 4g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 3mg