Emily and I were both in Austin a few weeks ago for SXSW and one thing is certain—we both went to town on the taco scene there! Breakfast tacos are my favorite part of Austin and they do it better than any other city out there! My favorite place is Vera Cruz which is just outside of downtown and home to the best breakfast taco I’ve ever had. Really soft flour tortillas, crispy fried bacon, scrambled eggs, plenty of cheese, and avocado! Perfection wrapped up in a tortilla. Obviously I needed to recreate it at home because I don’t live in Austin and these breakfast tacos need to be happening on a weekly basis!!
Texas Breakfast Tacos
4 slices of bacon
8 large eggs
2 tablespoons milk (or unsweetened almond milk)
1 tablespoon unsalted butter
6 small flour tortillas, warmed
3/4 cup shredded Monterey Jack cheese
1 medium avocado—peeled, pitted and thinly sliced
Garnish: cilantro leaves, finely chopped white onion, lime wedges and chipotle salsa, for serving
How to make it:
Preheat the oven to 400° F. In a large nonstick skillet, cook the bacon over medium heat, flipping once, until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain and break the slices in half.
In a medium bowl, beat the eggs with the milk and season with salt and pepper. Remove most of the bacon fat from the skillet and melt the butter in it over medium heat. Add the eggs and cook, stirring frequently, until softly scrambled.
Arrange the tortillas on a large baking sheet. Spoon equal amounts of the scrambled eggs onto each tortilla and sprinkle with the cheese. Bake for about 3 minutes, until the cheese is just melted. Top the eggs with the crispy bacon and sliced avocado. Garnish with cilantro, white onion, lime wedges and salsa, and serve immediately.