Name: Bacon egg poblano breakfast tacos
Yield: 6 servings
Cuisine: Mexican-inspired cuisine
Ingredients: 2 pcs egg; 1 pcs poblano pepper; 2 lb bacon (strips); 1 tsp salt (pinch); hot sauce (of choice)

Three golden-brown corn tortillas are stuffed with scrambled eggs, crispy bacon, and roasted poblano peppers, garnished with fresh cilantro and a dollop of sour cream.

A simple recipe for breakfast tacos featuring bacon, eggs, and poblano peppers.

Servings: 6

Instructions

1Start 2 strips of bacon on a cold pan on medium low heat.
2While bacon is frying, prepare eggs by scrambling and adding a pinch of salt for texture.
3Prepare poblano peppers by deseeding and dicing.
4Once bacon is cooked to preferred doneness, slice into smaller pieces.
5Add prepared poblano peppers to the pan with bacon. Mix thoroughly and fry lightly until the peppers are fragrant and bacon is to your preferred doneness.
6Turn heat down to low and add egg directly into hot pan. Lightly stir around until scrambled eggs are done. Remove from heat.
7Lightly toast up tortillas.
8Combine, serve hot, and enjoy with your favorite hot sauce.

Instructions

1Start 2 strips of bacon on a cold pan on medium low heat.
2While bacon is frying, prepare eggs by scrambling and adding a pinch of salt for texture.
3Prepare poblano peppers by deseeding and dicing.
4Once bacon is cooked to preferred doneness, slice into smaller pieces.
5Add prepared poblano peppers to the pan with bacon. Mix thoroughly and fry lightly until the peppers are fragrant and bacon is to your preferred doneness.
6Turn heat down to low and add egg directly into hot pan. Lightly stir around until scrambled eggs are done. Remove from heat.
7Lightly toast up tortillas.
8Combine, serve hot, and enjoy with your favorite hot sauce.

Nutrition Information

Calories: 250 kcal
Protein: 15 g
Fat: 18 g
Carbs: 7 g

Nutrient	Per serving
Calories	250 kcal
Protein	15 g
Fat	18 g
Carbs	7 g