Bacon and Egg Tacos

Bacon and Egg Tacos
Serves 4
8 (6") Kowalski's Flour Tortillas
¼ cup Kowalski's Unsalted Butter
8 Kowalski's Organic Large Brown Eggs, beaten and seasoned to taste with kosher salt and freshly ground Kowalski's Black Peppercorns
4 strips Kowalski's Applewood Smoked Bacon, cooked and crumbled, kept warm
- toppings, your choice: Kowalski's Mild/Medium Taco Sauce, freshly shredded Kowalski's Monterey Jack Cheese, Kowalski's Medium Salsa or Kowalski's Organic Pico de Gallo, sliced avocado and roughly chopped fresh cilantro

On a nonstick griddle heated to medium-low, warm tortillas a few at a time until hot and just beginning to puff, turning once (about 1 min. total); remove tortillas from heat and keep warm. In a nonstick skillet over medium heat, melt butter. Add eggs; using a spatula, stir occasionally and gently while moving the pan on and off the heat. Let the egg mixture heat up, then move it off the heat while stirring and distributing that heat throughout. When the eggs appear to stop cooking, move them back to the heat for a few seconds, then off again to stir. Repeat until the eggs are almost done but still quite soft and glossy (eggs will continue to cook when they are finally removed from the heat, so remove them from the pan right away so they don’t overcook). Serve immediately in warm tortillas with bacon and your choice of toppings.

Tasty Tip:

  • Substitute 1 cup cooked and crumbled Kowalski's Bulk Breakfast Sausage for the bacon.