Bacon, Egg and Cheese Breakfast Taco Recipe

Directions

1. Place your bacon in a large skillet over medium heat. To ensure proper cooking, do not overlap or overcrowd the pan.
2. Once the bacon pieces begin to sizzle, turn the heat down to medium-low and allow the meat to cook for an additional 4 to 6 minutes. Turn the pieces as they start to brown and remove the bacon from the stove once you achieve the desired level of crispiness. To eliminate any excess grease, transfer the bacon to a plate lined with napkins or paper towels.
3. In a medium skillet, warm a tablespoon of olive oil over medium heat. Once the oil begins to sizzle, add your diced potatoes, peppers, and onions. Allow the contents to cook for 4 to 5 minutes before turning. Use a spatula to coat all the vegetables in oil. Turn the heat down to medium-low and cover with a tight-fitting lid. Allow the pan to sit for an additional 6 to 8 minutes.
4. In a mixing bowl, combine the eggs, milk, salt and pepper. Whisk thoroughly until all ingredients are fully combined. Melt one tablespoon of butter in a skillet over medium heat, and add the egg mixture.
5. Scramble your eggs, pushing the edges of the egg mixture toward the center as the mixture begins to cook. Once fully cooked, turn the heat down to medium-low and add the mozzarella and cheddar cheese to the top.
6. Remove the skillet from the heated stove once the cheese melts fully.
7. Place your fresh tortillas in a skillet over medium heat. Heat for roughly 30 seconds to a minute, flip and set on a plate.
8. Add a spoonful of your sautéed vegetables to each tortilla shell. Divide your egg mixture into six servings and add your eggs to the tortilla shell, as well. Top off with the desired amount of cilantro and parsley and serve immediately.

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