Another bit of bacon…
After two weeks of absolutely craziness filled with tornadoes, water damage and property taxes, I was more than happy to tuck into the next bacon creation. Bacon breakfast tacos are a yummy addition to any brunch, but I chose to eat these with the family and still in my pj’s. My dietician friend, Louise Goldberg (check out her website for tasty good for your treats!) would be happy to know that for this brunch creation we used Applegate Turkey Bacon which reduced the fat content of the dish by quite a lot. By how much exactly I’m not sure since the last thing you want to do on a bacon blog is to start counting calories!
Tortillas (flour or corn)
Cook the turkey bacon in a skillet or frying pan over a medium low heat. Turn the slices half-way through the cooking process. The length of cooking time depends on how crunchy you like your bacon. After the bacon is cooked, set it aside on a plate lined with paper towels.
Scramble eggs. Initially I scrambled eight large eggs for my family of four. We are big eaters so we scrambled a few more for second helpings. Right before the eggs are finished cooking, throw in a handful or so of shredded cheese. Most people would use cheddar or Monterrey jack cheese, being part of French-American family (cue Le Marseilles here) we use gruyere cheese. Actually we use gruyere cheese for everything but that’s a different story.
Heat tortillas either on a frying pan or for a few seconds in the microwave. Personally I hate the microwave and am thinking about getting rid of ours as it used too much counter space. Let’s face it, who wants to eat food that has been heated by passing non-ionizing radiation through it? But I digress. Back to the tacos!
Take your warm tortilla, line with eggs and bacon. Add avocados, salsa and jalapeños to taste.
Have any suggestions for other bacon recipes? Please contact me via the comments section. Until next time!
Yours in bacon,