Stuffed full of scrambled egg, veggies and bacon, this summer breakfast taco is easy to make, tastes delicious and fills you up.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
6 Corn Tortillas
6 slices Bacon (cut in half- making 12 short strips)
1 Zucchini (Chopped)
1/4 Yellow Onion (Minced)
Salt and Pepper
Place a cast iron pan over medium heat. Arrange the bacon on the pan as it heats up. When the bacon has begun to cook and sweat, flip the bacon over. Repeat this every few minutes to cook the bacon evenly until done (I cook mine longer because I prefer crispy bacon)
While the bacon is heating up place a nonstick pan on another burner and heat it over medium high heat. When the pan is hot place a tortilla on the dry pan and allow it to toast up/brown slightly before flipping. When both sides are browned remove the tortilla to a plate and repeat with remaining tortillas. *Side Note* If the tortillas are browned too long they will become too stiff- you may be able to salvage the over done ones by placing them under the already browned tortillas, the heat and moisture can soften the over done tortilla and make it pliable again.
When the bacon is done remove most of the bacon fat that is coating the pan. You want to keep a little in there for the next step, and you want to reserve the rest for later use.
In the former bacon pan add the minced onion and cook until translucent, then add the zucchini and saute 2-3 minutes until slightly cooked but not soft. Season with salt and pepper to taste and remove from burner.
Crack eggs into a bowl, add a little salt and pepper and whisk together.
When the Tortillas are done toasting add about 1 TBS reserved bacon fat into the pan and turn the burner down to medium. Add the whisked eggs and, using a spatula, scrape the eggs around the pan till they come together and start to loose their 'wet' appearance. Remove them from the burner.
Assembly; Cupping a tortilla in your hand place two cuts of bacon into the center of a tortilla, then a spoonful of zucchini, then a spoonful of eggs, and lastly a spoonful of guacamole. Repeat with other tortillas and serve.