Breakfast Tacos

Ingredients

• 4flour tortillas (6-inch)
• 4large eggs
• 4 slicesthick-cut bacon
• 1/2 cupshredded cheddar cheese
• 2 tbspwhole milk
• 1 tbspunsalted butter
• 1/4 tspsalt
• 1/8 tspblack pepper
• 1/4 cupsalsa

Instructions

1. 1

   In a large skillet over medium heat, fry the bacon until crisp, about 6 to 8 minutes. Transfer to paper towels to drain, crumble into bite-sized pieces, and discard excess bacon grease (leaving about 1 tsp in the pan).

2. 2

   In a medium bowl, whisk together the eggs, milk, salt, and black pepper until completely combined and slightly frothy.

3. 3

   Warm the tortillas: stack them wrapped in a clean, damp paper towel and microwave on high for 20 to 25 seconds until hot and flexible, then keep wrapped in a kitchen towel.

4. 4

   Return the skillet to medium-low heat and melt 1 tbsp butter with the bacon drippings. Pour in the egg mixture and let it sit undisturbed for 20 seconds.

5. 5

   Use a silicone spatula to gently sweep across the bottom of the pan, forming soft, creamy curds. Cook for 2 minutes until just barely set, remove from heat, and fold in half the cheddar cheese and the crumbled bacon.

6. 6

   Divide the scrambled egg and bacon mixture evenly among the 4 warm tortillas.

7. 7

   Top each taco with the remaining cheddar and a spoonful of salsa. Serve immediately.