Description

As a staple of the Texan diet, the breakfast taco doesn't need much introduction. It's the fuel for our mornings and sometimes even lunch and dinners, too! While you can find them nearly anywhere, making them at home ensures everything is fresh and tastes just how you like it. With this bundle, cook up a breakfast of locally made stone ground corn tortillas wrapped around fluffy eggs and crispy bacon, plus a spoonful of local favorite Jaime's hot red salsa. Great for breakfast for one, meal prep for the week and treating the whole family to weekend brunch.

Makes up to 12 tacos. Tacos can be prepared in single portion and smaller batches, if desired.

Click over to the Recipe tab for cooking instructions.

Includes:

• 12 count Stone Ground Corn Tortillas
• 1 dozen Local Pasture-raised Eggs
• 16 oz Jaime's Hot Red Salsa
• 12 oz Dry Rubbed Pecan & Peach Wood Smoked Pork Bacon

You will need:

• Salt and Pepper
• Butter or Oil

• Milk, Cream or Dairy Alternative
• Cheese, Avocado, Cilantro, Limes and other desired toppings 

Hands on Time: 10 minutes; Total Time: 15 minutes

What's inside

RECIPE

Includes:

• 12 count Stone Ground Corn Tortillas


• 1 dozen Local Pasture-raised Eggs


• 16 oz Jaime's Hot Red Salsa


• 12 oz Tender Belly Signature Smoked Pork Bacon, frozen

You will need:

• Salt and Pepper


• Butter or Oil

• Milk, Cream or Dairy Alternative


• Cheese, Avocado, Cilantro, Limes and other desired toppings 

Hands on Time: 10 minutes; Total Time: 15 minutes

INSTRUCTIONS

Note: The cooking instructions below are for preparing a large batch. You can scale the ingredients down for cooking single tacos or a half batch, as needed.

STEP 1  Thaw the bacon in the refrigerator 24-48 hours prior to cooking. Lay a single layer of bacon in a large cast iron skillet and set over medium to medium-low heat. Cook for 10-12 minutes, flipping 3-4 times for even crisping and to prevent burning.  Alternatively, lay the bacon on a foil-lined baking sheet and bake in a pre-heated 400 degree oven for 15-20 minutes or until crisp. Transfer crisp bacon to a paper towel-lined plate to absorb excess oil; set aside.
STEP 2  While the bacon is cooking, toast the tortillas in a dry skillet over medium heat for about 10 seconds per side until lightly golden and pliable. Keep warm in a clean kitchen towel until ready to serve.
STEP 3  Whisk the eggs to evenly combine the whites and yolks. Add a splash of milk (about 1/4 cup for 1 dozen eggs) and 1 tsp. salt. Whisk to combine and set aside.
STEP 4  Place a large non-stick pan or well-seasoned cast iron skillet over medium-high heat. Add 2-3 tbsp. of butter. When the butter is melted and begins to foam, add the eggs. Use a heatproof spatula to gently stir, creating large curds and folds. Continue to gently stir and turn the folds with the spatula to distribute the uncooked eggs. Remove the pan from the heat as soon as the eggs have set and transfer the eggs to a clean plate to stop the cooking process. The eggs will cook quickly over medium-high heat, taking no longer than 3-4 minutes.
STEP 5  Divide the eggs and bacon in the toasted tortillas. Season with salt and pepper to taste. Add additional toppings such as roasted potatoes, sliced avocado, cilantro and fresh squeezed lime juice, if desired. Serve with Jaime's Hot Red Salsa.

Enjoy!