Breakfast Tacos (3) Recipe

Cook the bacon or sausage

If using bacon: place 6 strips in a cold skillet, set over medium heat and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper-towel lined plate and keep warm. If using sausage links: cook in a skillet over medium heat, turning until cooked through and nicely browned, about 10–12 minutes. Slice into 1/4-inch rounds before serving.

Prepare scrambled eggs

Crack 6 large eggs into a bowl, add 3 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk until homogeneous and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and begins to foam (but not brown), pour in eggs. Let eggs sit undisturbed for about 10–15 seconds until the edges just start to set. With a silicone spatula, gently push the eggs from the edges toward the center forming large, soft curds. Continue gently stirring and folding every 10–15 seconds until the eggs are softly set but still moist, about 2–3 minutes total. Remove from heat early—carryover will finish cooking. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Make the pico de gallo: combine 1 cup finely diced tomatoes, 1/4 cup finely diced onion, 1/2 minced jalapeño, and 3 tablespoons chopped cilantro in a small bowl. Add 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt. Stir gently, taste, and adjust lime or salt as needed. Let sit at least 5–10 minutes to allow flavors to meld.

Prepare microgreens and lime wedges: wash and dry 1/2 cup micro cilantro or microgreens, arrange on a small plate. Cut 3 limes into wedges for serving.

Prepare crema: in a small bowl, whisk 1/2 cup Mexican crema or sour cream with 1 tablespoon milk or water until pourable but still slightly thick. Season with 1/8 teaspoon salt. Adjust consistency with an extra teaspoon of milk if needed. Transfer to a squeeze bottle or small serving bowl.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warmed tortillas wrapped in a clean kitchen towel to retain heat and moisture.

Assemble tacos: lay out 6 warm tortillas. Divide the scrambled eggs evenly among them (about 1/4 cup egg per taco). Top each with crisp bacon strips (or 2–3 sausage rounds), about 1–2 tablespoons pico de gallo, a drizzle of crema, a few microgreens, and a squeeze of lime. Serve immediately while warm.