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 - NAVARRE
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
$4.89$4.89/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
L&B Organic Chicken Broth, 32 Ounce
$4.59$0.14/oz
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
Our Family Diced Green Chiles, 4 Ounce
$1.99$0.50/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.89$4.89/lb
La Perla Taco Tortillas 6 Inch, 18 Each
$2.99$0.17 each
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Ripe Avocados, 1 Each
$2.99
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/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!