Bacon, Egg & Cheese Recipe
Served with corn or flour tortillas and salsa roja
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Ingredients
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Breakfast filling
To serve
Method
Breakfast filling
- 1
Cook the bacon
Place a large skillet over medium heat. Arrange the 8 slices of thick-cut bacon in a single layer. Cook, turning occasionally, until browned and crisp but still pliable, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. When cool enough to handle, chop each slice into 1-inch pieces and reserve.
- 2
Whisk the eggs
Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).
- 3
Scramble gently
Wipe the skillet used for bacon (leave a thin layer of bacon fat for flavor or remove and use butter). Return skillet to medium-low heat and add 2 tablespoons unsalted butter. When butter melts and begins to foam (do not brown), pour in the egg mixture. Let eggs sit undisturbed 8–10 seconds, then using a heatproof spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding every 10–15 seconds until eggs are mostly set but still slightly glossy, about 2–3 minutes total. Remove from heat early — they will finish cooking in the residual heat.
- 4
Finish with bacon and cheese
Immediately sprinkle the chopped bacon and 1.5 cups shredded sharp cheddar over the hot eggs. Gently fold once or twice to combine and melt the cheese slightly. Taste and adjust seasoning with a little more salt or pepper if needed.
To serve
- 5
Warm the tortillas
Warm 8 corn or flour tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap in a clean kitchen towel and microwave for 20–30 seconds or heat in a 300°F (150°C) oven wrapped in foil for 5–7 minutes.
- 6
Assemble and garnish
Divide the scrambled bacon-and-cheese mixture among the warm tortillas (about 2 tablespoons filling per tortilla if serving 8, or more if making larger portions). Top each with a spoonful of salsa roja (about 2 tablespoons each), a sprinkle of chopped cilantro, and a squeeze of lime. Offer hot sauce on the side if desired.
- 7
Serving suggestions
Serve immediately while eggs are warm. Leftover filling can be refrigerated in an airtight container for up to 2 days — reheat gently in a skillet over low heat to avoid overcooking. Tortillas are best warmed just before serving.