Kathy's Breakfast Tacos
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
boiled and cut into chunks |
|
| 4 | slices |
bacon
|
|
| 4 | large |
eggs
lightly beaten |
|
| 4 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
boiled and cut into chunks |
|
| 4 | slices |
bacon
|
|
| 4 | large |
eggs
lightly beaten |
|
| 4 | each |
flour tortillas
|
*
|
Directions
Place bacon in a cold pan, and cook until almost crisp.
All the fat should be rendered.
Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp.
Cut bacon into 1 inch pieces, and add to potatoes.
Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas, and roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.
Cheese may be added to the mixture, or sprinkled on the cooked ingredients before rolling.
