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
Recipe - NORTHEAST MINNEAPOLIS
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
- Cook bacon according to the package directions.
- To make the sauce: Heat a medium saucepan over medium heat.
- Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
- Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
- Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
- To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
- 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.
- To assemble the tacos: Divide the bacon and eggs between the tortillas.
- 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
Minnesota Creamery Unsalted Butter, 1 Pound
$4.99$4.99/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.99$1.20/lb
L&B Organic Chicken Broth, 32 Ounce
$4.69$0.15/oz
L&B Ground Cumin, 1.7 Ounce
$6.79$3.99/oz
Morton Salt, 26 Ounce
Huge Deal
$2.29 was $2.89$0.09/oz
Our Family Diced Green Chiles, 4 Ounce
$2.09$0.52/oz
Daisy Sour Cream, 8 Ounce
$2.35$0.29/oz
Crystal Farms Shredded Cheddar Cheese, 8 Ounce
Huge Deal
$2.79 was $4.09$0.35/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.89$0.57 each
L&B Classic Whole Milk, 0.5 Gallon
$2.65$5.30/gal
L&B French Sea Salt Grinder, 5.2 Ounce
$7.39$1.42/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.39$4.20/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.99$4.99/lb
La Perla Taco Tortillas 6 Inch, 18 Each
$3.09$0.17 each
L&B Uncured Apple Smoked Bacon, 12 Ounce
$9.19$0.77/oz
Ripe Avocados, 1 Each
$3.19
Roma Tomatoes, 0.25 Pound
$0.67 avg/ea$2.69/lb
Crystal Farms Shredded Cheddar Cheese, 8 Ounce
Huge Deal
$2.79 was $4.09$0.35/oz
Directions
- Cook bacon according to the package directions.
- To make the sauce: Heat a medium saucepan over medium heat.
- Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
- Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
- Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
- To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
- 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.
- To assemble the tacos: Divide the bacon and eggs between the tortillas.
- Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!