Description
This Mexican-inspired breakfast combines savory bacon and eggs with creamy avocado and cheese inside a crispy tortilla for a satisfying meal that’s ready in just 20 minutes.
Ingredients
Units
Scale
- 2 Tortillas
- 4 Eggs, lightly beaten
- 1/4–1/2 tsp Tabasco Chipotle Sauce
- Salt and Pepper to taste
- 1 1/2 Tbsp Milk
- 4 slices Bacon, cooked and chopped
- 1/2 Avocado, diced
- 2 Tbsp Cilantro
- 1/2 cup Pepper Jack Cheese
- 1/4 cup Sour Cream or Mexican Crema
- 1/4 cup Salsa
- Lime for juice
Instructions
- In a non-stick fry pan, fry up bacon until crispy. Drain on a paper towel and when cool enough to handle chop into pieces. Set aside.
- Crack eggs into small bowl, add in chipotle sauce, milk, and dashes of salt and pepper. Whisk and set aside.
- Wipe out pan that was used for frying bacon. Turn on stove to medium heat. Spray pan with non-stick spray. Add in eggs. Scramble until just set. Do not cook them until over done.
- Divide eggs onto one half of each tortilla. Top eggs and tortilla with avocado, cilantro, bacon, and cheese. Gently fold over the other half of each tortilla.
- Wipe out fry pan one more time. Spray again with non-stick spray and heat up again over medium heat.
- Gently lay each folded over tortilla into the non-stick fry pan. Once the tortilla has started to turn golden brown, use spatulas to flip the tortillas over. Brown on other side.
- Remove from fry pan and plate. Top with sour cream or Mexican crema and salsa. Devour.