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