Green Chile Bacon Breakfast Tacos

Servings 4 servings
Prep Time 15 minutes


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


  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. 

  8. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.

  9. To assemble the tacos: Divide the bacon and eggs between the tortillas. 

  10. Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!