Mallory’s Breakfast Tacos
Served everywhere in Austin, Texas..we fell in love and have been making them often since returning to Ohio!.
| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
tacos
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Ingredients
- 8 - 8 inch flour tortillas
- 10 large eggs
- 2 T. whole milk
- 2 Cups shredded Colby-Jack cheese
- 3 medium potatoes boiled and diced
- 5 slices bacon - fried, drained and chopped into medium pieces (can also use 1/2 lb. sausage or ham cooked and drained0
- 5 T. unsalted butter
- 1 pinch seasoned salt
- 1 t. sea salt - divided
- 1/2 t. fresh cracked black pepper
- 1 cup mild salsa
- 1 medium avocado (optional) peeled, pitted and sliced thinly
Ingredients
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Instructions
Food Prep / cooking
- In a medium skillet add 3 T. butter and melt, when hot add diced potatoes and season with seasoned salt to taste. Fry until crispy. Fry meat (meat) until cooked, drain on paper towels. Beat eggs, milk, pinch of salt, 1/8 t. pepper in a large bowl until mixed. Heat 2 T. butter in a large skillet - add eggs and cook until set. In the mean time heat tortillas in oven set to 200°F, lightly brown in skillet or heat in microwave 3-4 at a time for 25 seconds, keep tortilla warm before assembly.
Taco Assembly
- Remove tortillas add 1/3 cup scrambled eggs, top with potatoes, cheese, meats - dividing cooked ingredients among all the tortillas. Fold over, fold in sides and roll tight. We wrap ours in foil squares to keep warm and meld all cooked ingredients together. Serve with salsa if desired.
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