Tex Mex Breakfast Taco

Making these amazing breakfast tacos is easy and they're fun to eat and serve. Two or three make for a nice breakfast. They also make for a great brunch by allowing guests a choice of fillings, cheeses, and fresh toppings like avocado, onions, tomato, cilantro, and salsas. Soft corn or white flour tacos are pretty much interchangeable.

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Course: Breakfast, Brunch, Hand Food, Street Food

Cuisine: American, American Southwest, North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Author: My Hungry Traveler

Equipment

Baking pan
Large non-stick frying pan
2 medium bowls

Ingredients

8 large Eggs, scrambled
¼ cup Milk
1 tsp Kosher salt
1 tsp Fresh ground black pepper
8 slices Bacon (or cooked breakfast sausage)
2 `tbsp Butter
1 cup Refried beans
8 8-inch tortillas, flour or corn
2 ripe Avocados, sliced
2 cups Shredded cheese like longhorn cheddar or monterey jack
½ cup Cilantro, chopped (optional)
1 cup Tomato salsa, preferably fresh

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Instructions

Prep - Preheat oven to 400°F (200°C). Scramble eggs and milk together in a bowl. Place refried beans in a microsafe bowl. Wrap tacos in a kitchen towel or paper towels.
Cook - Place bacon on a foil lined baking pan and put in oven until crisp, about 10 - 12 minutes. Transfer to paper towels.
Melt butter in a large frying pan over medium-low heat. Pour in eggs and cook eggs to your liking, stirring often. Remove to a plate.
In a microwave, warm refried beans and wrapped tacos for 30 seconds.
Assemble - Cup a taco in one hand and in order: layer a swipe of beans, slice of bacon, eggs, and cheese. Top with cilantro, avocado slices, and a little salsa. Serve two per person.

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