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Green Chile Bacon Breakfast TacosGreen Chile Bacon Breakfast Tacos
Green Chile Bacon Breakfast Tacos
Green Chile Bacon Breakfast Tacos
These breakfast tacos are hearty, lightly spicy and a whole lot delicious.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - RICHFIELD
Recipe: Green Chile Bacon Breakfast Tacos
Green Chile Bacon Breakfast Tacos
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
TO MAKE THE GREEN CHILE SAUCE: 3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon cumin
½ teaspoon salt
4 ounces canned diced green chiles
½ cup sour cream
½ cup shredded cheddar cheese
TO MAKE THE EGGS: 8 large eggs
¼ cup half-and-half or milk
½ teaspoon salt
½ teaspoon pepper
1 tablespoon butter
TO MAKE THE TACOS: 8 6-inch flour tortillas
8 slices bacon
1 avocado, diced
1 Roma tomato, diced
Shredded cheddar cheese
Directions
  1. Cook bacon according to the package directions.
  2. To make the sauce: Heat a medium saucepan over medium heat.
  3. Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
  4. Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
  5. Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
  6. To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
  7. In a medium, nonstick skillet, heat butter over medium heat. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.
  8. To assemble the tacos: Divide the bacon and eggs between the tortillas.
  9. Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
TO MAKE THE GREEN CHILE SAUCE: 3 tablespoons unsalted butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
3 tablespoons all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
2 cups chicken broth
L&B Organic Chicken Broth
L&B Organic Chicken Broth, 32 Ounce
$4.59$0.14/oz
½ teaspoon cumin
L&B Ground Cumin
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
4 ounces canned diced green chiles
Del Monte Diced Tomatoes With Mild Green Chilies
Del Monte Diced Tomatoes With Mild Green Chilies, 14.5 Ounce
$1.99$0.14/oz
½ cup sour cream
Daisy Sour Cream
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
½ cup shredded cheddar cheese
Crystal Farms Shredded Cheddar Cheese
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz
TO MAKE THE EGGS: 8 large eggs
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
¼ cup half-and-half or milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
½ teaspoon salt
L&B French Sea Salt Grinder
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
½ teaspoon pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
1 tablespoon butter
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.89$4.89/lb
TO MAKE THE TACOS: 8 6-inch flour tortillas
La Perla Taco Tortillas 6 Inch
La Perla Taco Tortillas 6 Inch, 18 Each
$2.99$0.17 each
8 slices bacon
L&B Uncured Apple Smoked Bacon
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
1 avocado, diced
Ripe Avocados
Ripe Avocados, 1 Each
$2.99
1 Roma tomato, diced
Roma Tomatoes
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
Shredded cheddar cheese
Crystal Farms Shredded Cheddar Cheese
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz

Directions

  1. Cook bacon according to the package directions.
  2. To make the sauce: Heat a medium saucepan over medium heat.
  3. Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
  4. Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
  5. Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
  6. To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
  7. In a medium, nonstick skillet, heat butter over medium heat. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.
  8. To assemble the tacos: Divide the bacon and eggs between the tortillas.
  9. Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!