When making these delicious breakfast tacos, there are two ways to cook bacon.
One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to 400 F. Line rimmed baking sheet with aluminum foil. Arrange strips of bacon (as much as 1 pound) on foil (slices can overlap slightly). Place baking sheet in oven and bake until bacon is browned and crispy, 10 to 15 minutes. Baking sheet (and grease) will be very hot! Carefully transfer bacon to plate lined with paper towels to drain.
Then there’s the stovetop: Place 4 strips of bacon in 12-inch skillet (regular or nonstick) and add 1/2 cup water. Turn heat to high. When water comes to boil, reduce heat to medium and continue cooking until water evaporates, about 5 minutes. Reduce heat to mediumlow and keep cooking until bacon is crispy and golden brown on first side, about 2 minutes. Use tongs to flip bacon and cook until crispy and golden brown on second side, about 2 minutes. Transfer bacon to plate lined with paper towels to drain.
Prep Time: 20 minutes
Cook Time: 15 minutes
4 large eggs
1/8 teaspoon salt
1 slice bacon, cut into 1/2-inch
1 scallion, sliced thin
4 (6-inch) flour or corn tortillas
1/2 cup tomato salsa
1/4 cup shredded Monterey
1 lime, cut into wedges
Gather Cooking Equipment:
10-inch nonstick skillet
In medium bowl, whisk eggs, salt, and pepper until well combined and uniform yellow color, about 1 minute. Set aside.
In 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with rubber spatula until crispy, about 4 minutes.
Stir scallion into skillet and cook until just softened, about 1 minute.
Add eggs to skillet and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.
Stack tortillas on microwavesafe plate, cover with damp dish towel, and heat in microwave until warm, about 20 seconds.
Divide egg mixture evenly among warm tortillas. Serve with salsa, cheese, and lime wedges.
Nutrition information per serving: 220 calories; 93 calories from fat; 10 g fat (4 g saturated; 0 g trans fats); 223 mg cholesterol;737 mg sodium; 20 g carbohydrate; 2 g fiber; 2 g sugar; 12 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com . Find more recipes like Breakfast Tacos in “The Complete Cookbook for Young Chefs.” America’s Test Kitchen provided this article to The Associated Press.