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 Smoked Bacon, cooked and crumbled, kept warm
- toppings, your choice: Kowalski's Medium/Mild Taco Sauce, freshly shredded Kowalski's Monterey Jack Cheese, Kowalski's Medium Salsa or Kowalski's Fresh Pico de Gallo, sliced avocado and roughly chopped fresh cilantro
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  1. On a nonstick griddle heated to medium-low, warm tortillas a few at a time until hot and just beginning to puff (about 1 min.), turning once. Remove tortillas from heat; keep warm.
  2. In a nonstick skillet, melt butter over medium heat. Add eggs; using a spatula, stir occasionally and gently while moving the pan on and off the heat. Let the eggs heat up, then move them 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).
  3. Divide eggs among warm tortillas; top with bacon and remaining ingredients to taste.
  4. Fold in half; serve immediately.


Tasty Tip:

  • Substitute 1 cup cooked and crumbled breakfast sausage for the bacon.