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Greatest plates · Breakfast
Easy Breakfast Tacos (Bacon, Egg & Avocado)
Warm tortillas folded around soft scrambled eggs, crisp bacon, avocado and melted cheddar. A savoury breakfast built in one pan while the bacon crisps.
Serves 4Prep 5 minCook 25 minBreakfastEgg
Containsdairy · egg · gluten
Inspired by a recipe from Downshiftology ↗
Protein 18%Carbs 23%Fat 59%
About 420 kcal a serve — 19 g protein, 24 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Bake the bacon
200°CPreheat your oven to 200°C. Place the bacon on a baking tray and bake for 18 to 20 minutes, or until crispy. Let dry on a paper towel, then crumble.
On the trayBake bacon →
18-20 min · 200°C
Sauté the onion
1 minHeat the olive oil in a pan on medium heat, add the white parts of the green onion and saute for 1 minute.
Into the panSaute whites →
1 min · medium
Scramble the eggs
Soft eggsWhisk together the eggs in a bowl, then pour the beaten eggs into the pan. Use a spatula to move the eggs while they cook, flipping them a few times, until they're soft and pillowy yet cooked through.
Into the panScramble →
medium heat
Warm the tortillas
WarmGently heat the tortillas in a dry pan or over a gas flame until warm with lightly browned edges.
Into the panWarm →
Assemble the tacos
AssembleAdd a portion of scrambled eggs to each tortilla. Top with a sprinkle of the green parts of the green onion, crumbled bacon, diced avocado, shredded cheddar and fresh coriander. Season with salt and pepper.
On the tortillaTop all →
Cook's noteWarm tortillas are a must — gently heat them in a pan or over a gas flame for browned edges before assembling.
Estimated per serve
420 kcal · 19 g protein · 24 g carbs · 28 g fatestimates, within ~10%
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