An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!
5 stars (7 ratings)
Ingredients
6slicesbacon
1russet potato, peeled and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
6large eggs, lightly beaten
½cupshredded Mexican blend cheese
for serving
Tortillas, warmed
Pico de gallo
Shredded Mexican blend cheese
Chopped fresh cilantro leaves
Instructions
Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
Serve bacon, potatoes and eggs in tortillas with desired toppings.