Ingredients
- 1/2 pound bacon slices (diced)
- 2 medium russet potatos (peeled, cut into ¼" pieces)
- Salt, freshly ground pepper
- 8 flour (6-inches each) tortillas (warmed)
- 8 to 10 large eggs
- Butter
- Monterey Jack or cheddar, shredded (for serving)
- 2 avocados, sliced (for serving)
- Hot sauce (for serving)
How to Make
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Step 1: Cook diced bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).
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Step 2: Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.
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Step 3: Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.
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Step 4: Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.
We hope you enjoy this recipe!
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