Ingredients:

  • 8 large eggs, lightly beaten
  • 2 tbsp milk or cream
  • 4 slices cooked bacon, crumbled or chopped
  • 1/2 cup (60g) shredded sharp cheddar cheese
  • 1 tsp neutral cooking oil (e.g., Canola)
  • Salt and black pepper to taste
  • 8 small flour tortillas (6-inch)
  • 1/2 cup store-bought salsa (Mild or Medium)
  • 1 tbsp fresh coriander, roughly chopped

Instructions:

  1. In a bowl, whisk the 8 eggs vigorously with milk/cream, salt, and pepper until just combined and slightly frothy. Keep the cooked bacon crumbled and cheese measured out.
  2. Heat a dry skillet or griddle over medium heat. Warm the tortillas, 2 at a time, for about 30 seconds per side until soft and pliable. Wrap them immediately in a clean tea towel to keep them warm.
  3. Add the oil to the skillet over medium-low heat. Pour in the egg mixture. Let the edges set slightly (about 30 seconds). Gently push the cooked egg from the edges toward the centre, tilting the pan to let the uncooked egg flow underneath.
  4. Continue to gently fold the eggs until they are mostly set but still slightly moist. Remove the pan from the heat immediately to prevent drying.
  5. Gently fold in the crumbled bacon and half of the shredded cheddar cheese into the warm eggs. The residual heat will melt the cheese slightly.
  6. Lay the warm tortillas flat. Spoon an even amount of the egg mixture down the centre of each tortilla.
  7. Top the egg mixture with the remaining cheddar cheese, a dollop of salsa, and a sprinkle of fresh coriander. Serve the Easy Breakfast Tacos immediately.