Cheesy Breakfast Tacos

Instructions

In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 15 to 17 minutes. Meanwhile, combine the monterey jack and cheddar cheeses in a small bowl and set aside. When the bacon is ready, use a slotted spoon to transfer to a paper towel-lined plate and set aside. Pour off all but about 2 tablespoons of the bacon fat and return the skillet to the stove over medium heat. Add the butter to the skillet. Once it's melted and foamy, add the jalapeño, if using, and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes. Meanwhile, whisk the eggs and milk until thoroughly combined, season with salt and pepper, and add to the pan with the jalapeños. Cook, using a rubber spatula to continually push the eggs back into the center of the pan as the edges set and become opaque, gently folding a few times toward the end of the cooking process, until they are just done, 5 to 6 minutes. Transfer the scrambled eggs to a bowl and set aside. Wipe out the pan and return it to the stove. Working in batches, place the tortillas in the pan and evenly sprinkle 1/4 cup of the cheese mixture over each. As the cheese begins to melt, add a generous spoonful of the scrambled eggs and a sprinkle of bacon to one half of each tortilla. Gently fold the tacos in half and continue cooking, flipping once, until golden and crispy, 1 to 2 minutes per side. Serve immediately, topped with salsa, avocado, and a dash of hot sauce.

Cheesy Breakfast Tacos

Instructions

Ingredients