I’ve been in a pretty serious relationship for a while now. And when I say “relationship,” I mean a passionate, steamy, all-consuming love affair. It’s just that instead of a man, it happens to be with breakfast tacos. Because, let’s be honest, if I’m choosing to dedicate my efforts to tacos or men, it’s not even a fair competition.
Men don’t come with a side of bacon, people.
Breakfast tacos and I have a lot of fun together. Sometimes we mix things up with a little chorizo or sausage. If we’re really feeling naughty, we might even add cheese. There’s never a dull moment in our love story.
The only kink is that we’ve been long distance for a while now. Ever since I moved from Austin to New York, things haven’t quite been the same. Until now, that is.
I found a place with decent flour tortillas, and breakfast tacos and I are back in the honeymoon phase. And you want to know the best part? We’re not even exclusive. That means that you can get in on all of this sweet, sweet Texas-Style goodness. And I won’t even have to beat you up in a back alleyway over it.
That’s right. Go to town. Get your breakfast taco on. Your love story starts today <3
- 6 pieces of bacon (can replace with sausage or chorizo, or omit altogether)
- Half of an onion, sliced
- 1 red bell pepper, sliced
- 2 Tbsp olive oil
- 9 eggs
- 6 flour tortillas
- 1 large avocado, sliced
- 2 Tbsp cilantro, roughly chopped
- Salt & pepper, to taste
- Hot sauce, to taste
- Sour cream
- Crispy potatoes
- Heat a skillet over medium. Cook the bacon, flipping once, until crispy on both sides. Remove from pan and set aside on a paper towel to cool.
- With the skillet still hot and the grease from the bacon still in it, add the onions and bell peppers. (If you’re omitting the bacon, just cook the veggies in olive oil instead.) Cook on medium-low for about 10 minutes until peppers are soft and onions are translucent. Remove from pan, set aside.
- Let the pan cool for a minute and wipe it down. Then, add 1 Tbsp of the olive oil and heat over medium-low. Crack the eggs into a bowl and beat lightly. Add to the skillet and cook until just cooked through, folding every so often with a spatula to scramble and cook evenly (about 10 minutes). Remove eggs from the skillet, and wipe it down again.
- Heat a teaspoon of the remaining oil in the skillet over medium-high. Add 2 tortillas and crisp them up on either side, being careful not to burn them. Set aside and repeat with remaining tortillas.
- Divide eggs, onions, peppers, bacon, and avocado evenly among the tortillas. Sprinkle with salt, pepper, cilantro, and hot sauce.
- Now stuff them in your face, close your eyes, and pretend you’re in Texas.