Breakfast tacos
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
My go to breakfast when I need something quick and satisfying is these breakfast tacos. They come together in under 35 minutes and are honestly cheaper than grabbing coffee and a pastry at a café. I love loading them up with crispy bacon, fluffy eggs, and creamy avocado, which is packed with heart healthy fats that keep me full all morning. The lime and chilli add a nice kick that makes even a simple weekday breakfast feel special. Trust me, once you try these, you'll be making them again and again.
Ella x
Ingredients
- 12essential british smoked bacon streaky rashers
- 1essential lime(juice)
- 1 tspclear honey
- ½essential red onion(finely sliced)
- 4roti or essential tortilla wraps(Essential Tortilla Wraps)
- 1 tbspvegetable oil(vegetable or sunflower oil)
- 6no.1 longstock gold eggs
- 1essential avocado(Essential Ready to Eat Avocado, chopped)
- 1 pinch/eschilli flakes
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Arrange the bacon rashers over a large foil-lined baking tray and roast for 20 minutes until golden and crispy, turning halfway. Meanwhile, in a small bowl, mix the lime juice and honey with a pinch of salt and stir in the onion; set aside until ready to serve.
- 2
Using a round plate or bowl measuring 11-12cm in diameter as a template, cut the tortilla wraps into circles with a knife. You should get 2 tacos from each large tortilla. Once the bacon is crisp, turn the oven off but leave the bacon in the oven to keep warm. Arrange the tortillas on another baking tray or piece of foil and warm in the oven with the bacon for 2 minutes.
- 3
Heat the oil in a large saucepan over a medium-high heat. Lightly beat the eggs in a bowl with a pinch of salt, then add to the pan, stirring until quite firmly scrambled. Pile the eggs onto the warm tacos and top with the avocado. Roughly chop the bacon and scatter over the top with the pickled onions, plus a splash of the pickling liquid and some chilli flakes.
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