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In recent years, breakfast tacos have surged in popularity, becoming a beloved morning staple for many food enthusiasts. This delicious and versatile dish combines the traditional elements of breakfast with the flavorful appeal of tacos, making it an ideal option for both leisurely weekend brunches and quick weekday meals. Among the myriad of breakfast taco variations, mini bacon and egg tacos stand out as a delightful choice that is not only satisfying but also incredibly easy to whip up, perfect for busy mornings when time is of the essence.

Mini Bacon and Egg Tacos

Start your mornings on a delicious note with mini bacon and egg tacos! These bite-sized treats combine crispy bacon, creamy scrambled eggs, and a soft corn tortilla for a satisfying breakfast experience. Perfect for brunch or busy weekdays, this versatile dish allows for customization with fresh toppings like diced tomatoes, avocado, and cheese. Easy to prepare and fun to enjoy, these mini tacos are sure to please everyone at your table. Go ahead and elevate your breakfast game!
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Ingredients
  

6 small corn tortillas

6 slices of thick-cut bacon, diced

4 large eggs

1/4 cup milk

Salt and pepper, to taste

1/2 cup shredded cheese (cheddar or pepper jack)

1/4 cup diced tomatoes

1/4 cup chopped fresh cilantro

1 avocado, sliced (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Bacon: In a medium skillet, heat over medium heat and add the diced bacon. Stir occasionally and cook until the bacon turns crispy and golden brown, approximately 7-10 minutes. Once done, use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain off excess grease.

    Prepare the Egg Mixture: In a mixing bowl, crack the eggs and add the milk, along with a pinch of salt and freshly ground black pepper. Whisk together until the mixture is creamy and well blended.

      Scramble the Eggs: In the same skillet where you cooked the bacon (be sure to remove excess grease if desired), lower the heat to medium-low. Pour in the egg mixture and allow it to sit undisturbed for a moment. Then, using a spatula, stir gently and continuously until the eggs are softly scrambled and slightly creamy, approximately 3-5 minutes. In the final minute of cooking, fold in the crispy bacon to combine the two.

        Warm the Tortillas: In a separate non-stick skillet, warm the corn tortillas over medium heat. Heat each tortilla for about 30 seconds on each side, or until they become soft and pliable. To keep them warm while you finish cooking, stack the tortillas and cover them with a clean kitchen towel.

          Assemble the Tacos: On each warmed tortilla, spoon a generous portion of the bacon and egg mixture. Top each taco with a sprinkle of shredded cheese, diced tomatoes, and a handful of fresh cilantro for added flavor.

            Serve: Garnish each taco with a slice of creamy avocado on top. Serve with lime wedges on the side for an extra zesty kick when squeezed over the tacos.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 2-3 servings

                Presentation Tips: For an appealing display, serve the mini tacos on a colorful platter, arranging them neatly. Scatter some extra diced tomatoes and cilantro around the plate for a vibrant touch, and place the lime wedges in a small bowl for easy access. Enjoy your delightful breakfast treat!