For Toppings: Thinly sliced avocado, sliced grape/cherry tomatoes, fresh salsa, hot sauce, cilantro, etc
Instructions
Preheat the oven to 400℉ Line a rimmed baking tray with foil and place a wire baking rack on top of the baking tray. Alternatively, use a broiler pan. Lay the strips of bacon evenly across the baking rack, so that it is not overlapping. Bake for 15-18 minutes, or until crispy. Remove from the oven and transfer the bacon to a plate, lined with paper towels to cool.
While the bacon is baking, whisk together the eggs, milk, sour cream, salt, and pepper, until well combined.
Heat the butter in a nonstick skillet over medium heat. Once the butter is melted, add the egg mixture to the pan. Use a spatula to whisk and scramble the eggs while they cook, until they are just cooked through, yet still soft.
Remove the cooked eggs to a platter, wipe out the pan with a paper towel, and return to the heat. Warm the tortillas one by one, over medium-high heat until just pliable–about 15 seconds per side.
At this point, chop the cooled bacon into bite-sized pieces.
To assemble the tacos, top each tortilla with a scoop of scrambled eggs, bacon bits, shredded cheese, and sliced avocado. Garnish with sliced tomatoes, salsa, sour cream, and minced cilantro as desired.
Serve immediately.
Video
Notes
Meat: While I have included instructions on how to bake bacon to add to the tacos, you can use cooked and crumbled breakfast sausage, cooked and crumbled chorizo, diced ham, or diced Candian bacon. Cheese: Use any type of shredded or crumbled cheese you like. Cheddar, Colby, and Swiss are all great options. Tortillas: Use your corn or flour tortillas or hard taco shells for this recipe. I would recommend using a smaller soft taco-size tortilla for ease of eating.Storage: If you have any leftover scrambled eggs or breakfast meat, store them in separate air-tight containers in the refrigerator for up to 3 days. Warm and then use the components to assemble breakfast tacos as desired.