These are so good its unbe-weave-able. Nothing says Taco’s like BACON- Who can resist?
Ingredients
YIELDS: 4
16 slices bacon, halved
Freshly ground black pepper
6 large eggs
1 tbsp. whole milk
1 tbsp. unsalted butter
kosher salt
2 tbsp. Chopped chives
1/4 c. Shredded Monterey Jack
1 avocado, sliced
Hot sauce, for serving
Directions
PREP TIME: 0:25
TOTAL TIME: 0:45
- Preheat oven to 400° and line a large, rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon each, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lays flat.
- Bake until bacon is crispy, 18 to 20 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
- Meanwhile, make scrambled eggs. In a medium bowl, whisk together eggs with milk until well incorporated.
- In a medium, nonstick skillet over medium-low heat, melt butter. Pour egg mixture into the pan. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
- Assemble tacos: On a serving platter, fill the bacon taco shells with eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.
