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–+ servings
Crispy bacon and creamy avocado breakfast tacos with sharp cheddar cheese, scallions, cilantro, and a salsa ranch dip.

Bacon Avocado Breakfast Tacos

Have these for breakfast or anytime of day. This recipe makes 12 tacos for you and a couple of friends to share.
Total Time: 20 minutes
Servings: 12
Calories: 125kcal
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Ingredients

  • 12 mini taco shells
  • ½ lb thick cut bacon 6 slices
  • ¼ cup shredded cheddar for garnish
  • ¼ cup chopped cilantro for garnish
  • ¼ cup chopped scallions for garnish
  • 1 avocado thinly sliced for garnish
  • 1 lime

Taco Sauce

  • ¼ cup salsa
  • ¼ cup ranch dressing
  • 1 tablespoon hot sauce

Scrambled Eggs

  • 5 Eggs
  • ⅓ cup 2% milk
  • ¼ teaspoon Cayenne Pepper
  • 2 tablespoon Cheddar Cheese;
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper

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Instructions

  • Fry bacon for 4-5 minutes on each side in a saute pan on medium high heat until crispy. Remove from pan and let sit on a plate with paper towels to soak up grease. Pour grease from pan into a coffee mug or equivalent. Wipe out pan with a paper towel.
  • Whisk together ingredients for scrambled eggs. Pour 1-2 tablespoons of bacon grease into the same pan on medium high head. Add scrambled eggs and mix occasionally until scrambled (about 3-5 minutes).
  • Combine ingredients for taco sauce in a small zip-lock bag and set aside.
  • Build your tacos: sprinkle and even amount of eggs into each taco. snap bacon slices in half and place ½ piece of bacon in each taco. Place 1 slice of avocado into each taco. Apply taco sauce to each taco by cutting the tip of the baggie and piping sauce into each taco. Garnish tacos with cheese, cilantro, and scallions. Finish with freshly squeezed lime juice over top.

Nutrition

Calories: 125kcal
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