Step by step

Method

4 steps

1. 1

   Cook 4 slices bacon until crisp (or crisp 1 cup breakfast potatoes in a skillet until golden). Warm 8 small flour or corn tortillas in a dry pan or wrapped in a damp towel in the microwave so they're soft and foldable.

2. 2

   Whisk 6 large eggs with 2 tablespoons milk, salt, and pepper. Melt 1 tablespoon butter in a nonstick skillet over medium-low. Pour in the eggs and scramble gently, pushing from the edges toward the center, until they're just set and still a little glossy — about 3–4 minutes. Pull them early; they keep cooking off the heat.

3. 3

   Build each taco: eggs, a pinch of shredded cheddar or pepper jack, crumbled bacon or potatoes, a spoon of salsa, and avocado slices if you have them.

4. 4

   Finish with cilantro and hot sauce. Eat immediately while the eggs are soft and the tortillas warm. You want soft scrambled eggs in a warm tortilla with crispy bacon and bright salsa — not rubbery overcooked eggs or cold stiff tortillas.