For these breakfast tacos, which way will you cook the bacon?


These breakfast tacos are something you can let the kids help prepare.

These breakfast tacos are something you can let the kids help prepare.
Photo by: Daniel J. van Ackere/America's Test Kitchen via AP



America's Test Kitchen



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 the oven rack to the middle position and heat oven to 400 F. Line a rimmed baking sheet with aluminum foil. Arrange strips of bacon (as much as 1 pound) on foil (slices can overlap slightly). Place the baking sheet in the oven and bake until the bacon is browned and crispy, 10 to 15 minutes. Baking sheet (and grease) will be very hot! Carefully transfer the bacon to a plate lined with paper towels to drain.


Then there's the stovetop: Place four strips of bacon in a 12-inch skillet (regular or nonstick) and add 1/2 cup water. Turn heat to high. When the water comes to boil, reduce the heat to medium and continue cooking until the water evaporates, about 5 minutes. Reduce heat to medium-low and keep cooking until bacon is crispy and golden brown on the first side, about 2 minutes. Use tongs to flip the bacon and cook until crispy and golden brown on the second side, about 2 minutes. Transfer the bacon to a plate lined with paper towels to drain.






Servings: 2-4


Prep Time: 20 minutes


Cook Time: 15 minutes4 large eggs


1/8 teaspoon salt


Pinch pepper


1 slice bacon, cut into 1/2-inch pieces


1 scallion, sliced thin


4 (6-inch) flour or corn tortillas


1/2 cup tomato salsa


1/4 cup shredded Monterey Jack cheese


1 lime, cut into wedges



  • 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 microwave-safe 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.




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