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Potato-Bacon Breakfast Tacos with Monterey Jack

Potato-Bacon Breakfast Tacos with Monterey Jack

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A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.


  • 4 ounces bacon (about 6 slices), cut into 1/2" pieces
  • 1 large russet potato, peeled, cut into ¼" pieces
  • Kosher salt, freshly ground pepper
  • 8 6" flour tortillas, warmed
  • 2 tablespoons unsalted butter
  • Monterey Jack or cheddar, shredded (for serving)
  • 1 avocado, sliced (for serving)

Recipe Preparation

  • Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

  • Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

  • Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.

  • Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.

Reviews Section

Cheesy Bacon Breakfast Burrito

There's no ONE right way to make a breakfast burrito. But if you follow these easy rules, you're guaranteed perfect results (that can cure any hangover!) every time.

1. Cook the potatoes in bacon fat.

All the best breakfast burritos have some sort of potato component (we love a double carb moment). To keep prep to an absolute minimum, we use frozen hash browns. Crisping them up in the bacon fat will lend them a great crunch and a touch of bacon-y flavor. if you're more into country-style, you can make our favorite pan-fried potatoes instead.

2. Season the eggs at the last minute.

According to Gordon Ramsay, adding salt in the beginning draws out moisture and makes eggs watery. So wait to do it until the very end.

3. Use a sharp, tangy, or spicy cheese.

Obviously cheddar is perfect because it melts nicely. But gouda (sharp), goat cheese (tangy), or pepper jack (spicy) work really too. Mild varieties like mozzarella or Monterey jack are totally acceptable but they don't add nearly as much flavor.

4. Don't use a cold tortilla.

It'll be really hard to fold and roll and will likely break on you. Warm or room temp makes things much easier. And if you're still struggling knowing how to do it, watch around :30 of this Cheesy Baked Burrito vid.

Tried making these burritos? Let us know how they came out in the comments below!


Vegetarian breakfast burritos are the best because they're easily customizable to add in your favorite breakfast ingredients, and all the better because they're freezer friendly!

  • Flour tortillas: Flour tortillas will be the best for this recipe because they're more flexible and less likely to break as you're rolling up your burrito. You'll want 10"-12" sized tortillas (burrito size).
  • Russet potatoes: Russet potatoes are the best for breakfast potatoes and easily cooking them on the stovetop.
  • Eggs: Large eggs are my preferred, doesn't matter if they're room temperature or anything like that.
  • Cheddar cheese: Cheddar cheese has enough flavor to stand up to all that's going on in these breakfast burritos. You could also use Monterey Jack or Pepper Jack, or really any cheese you prefer that is able to get all melty.
  • Black beans: Need some protein! These will get smashed up a little bit. Pinto would be a good substitution.
  • Avocado: Completely optional but completely delicious.
  • Pico de gallo: I have a recipe for a quick pico below that is perfect for these burritos, but store-bought is totally fine.

Good to Go

By Mick Vann, Fri., March 10, 2006

The taco is the ideal consumable for SXSW. It's fast, inexpensive, highly representative of place, and packed with flavor. Tacos are available in breakfast, dinner, and late-night varieties, and there are even types considered to be hangover cures. Fillings are available to accommodate carnivores, fish-eaters, the chicken or egg crowd, and even the vegan set. Fancy dress isn't required, and they're available citywide at all hours.

Corn and Flour Power

The tortilla is the foundation of the taco, and ever since Mesoamerican women made the first batch of masa dough from ground maiz cacahuazintle (field corn), lime, and water and toasted it on their comals (griddle), Mexicans have been filling tortillas with a huge variety of foods to make tacos. In Northern Mexico, where wheat is grown, the flour tortilla is king. In the South and Central, where corn prospers, you'll find tortillas de maiz. The quality of the tortilla can make or break the taco: The value of the taco isn't based solely on what's in the middle.

Masa dough can make more than tortillas. Take the dough and mold it thickly in the shape of a shoe, place the topping, and you have a huarache. Make it into a 3-inch round with slightly raised edges, put ingredients on top, and you have a sope. Make a thick 4-inch round, fry it and slice it open to make a pocket in the middle, slide some filling inside, and you have a gordita. Take that corn tortilla, fry it flat, and top it with beans and whatever else, and you've made yourself a tostada.

Breakfast, Lunch, and Dinner

Many Austinites start their days with breakfast tacos, and the fillings are fairly basic, but you pick and choose to customize. Besides the pedestrian ham and bacon, there's chorizo, for instance. For the adventurous, machacado stands tall: shredded air-dried beef scrambled with eggs, chiles, and onions. Eggs are always scrambled, and the beans may be pintos or black. Spuds make an appearance, usually in the form of small fried and seasoned cubes.

Melting on top is the cheese: If it's authentic, you'll find panela (like a newborn mozzarella), queso blanco (similar to Monterey Jack), queso fresco (think fresh feta), asadero (Muenster-like), Chihuahua (resembles a mild white cheddar), Oaxaca (an aged mozzarella), cotijo (not too far from Parmesan), or Manchego (gooey). They might even offer crema fresca, which is similar to crème fraîche. Colby yellow cheese and Monterey Jack are common, and any or all of the above breakfast taco ingredients normally appear next to your coffee inside a steaming flour tortilla, although corn tortillas also make a showing.

At lunch and dinner, the taco-filling world gets really diverse. Vegetarian options include any combination of rice and beans, mushrooms, spinach, avocado, cheese, or maybe a squash-centered stew. Rice and beans don't show up again from here on out, unless you ask for them. A guisado is a stewed item, predominantly meat, sometimes with veggies added carne guisada is the classic mild-yet-rich stew of tender beef chunks. Picadillo is the standard beef taco filling of seasoned ground beef it can be ethereal when done right. Pollo is chicken, typically stewed, but it can be grilled stick it in the middle of a rolled-up corn tortilla and fry it, and you have a flauta.

The Meat of the Issue

Pescado can be fish (usually mahi or catfish), or you might encounter mariscos (seafood, such as shrimp or squid). These are almost always topped with shredded cabbage. Carnitas and fritangas are fried meats, mostly pork think of carnitas (chunks of lard-fried seasoned pork) as Mexico's version of confit, just cooked faster. Carnitas can also be braised and then browned, but a huge bubbling vat of fragrant frying pork chunks is the classic scene in a Mexican meat shop. Chicharrones, lard-fried pork-skin crisps, are a subset of fritanga (great with refried beans, by the way!).

Carne asada refers to beef, usually marinated, that is grilled and cut into strips. Fajita, griddled skirt steak with onion and pepper strips, is a smoky subset of carne asada. To make it even better, cook it al carbon (grilled over coals). Barbacoa is typically done Sonoran-style with beef wrapped in parchment and "steamed" in the oven, served with borracha (drunk) salsa. Al pastor, "shepherd-style," is a gyro-like vertical roaster filled with stacked, skewered pork cuts with a pineapple on top dripping juices on the meats below. Shepherds and pigs, you ask? It's based on the Arab version using lamb.

Birria is the shredded stewed lamb meat with chiles, onions, and garlic – it can also be a chile-laden soup – known as a popular hangover cure. Cabeza is roasted and seasoned succulent beef cheeks. Mesquite-grilled or roasted marinated young goat, lean but intensely flavorful, is known as cabrito. And you can get esoteric if you want: Lengua (beef tongue), sesos (brains, usually calf or lamb), and tripas (tripe, usually beef, but it can be pork) aren't that hard to find.

All Salsa, All the Time

Every taco, whether it's for breakfast or dinner, needs a top dressing of salsa, and this is a topic that aficionados argue over with emotion. Cooks take great pride in their salsas, as evidenced by the entries in the Chronicle's annual Hot Sauce Festival, one of the nation's largest. Salsa can range from a simple casera or fresca (a chunky tomato blend with chiles and onion) or a pico de gallo ("beak of the rooster," a fresh relish of chopped tomato, onion, garlic, and chiles), to a verde (a cooked blend of tomatillos, garlic, green chiles, cilantro, and lime), to a more complex ahumada (smoked) or asada (fire-grilled or roasted) version made with chiles, onions, garlic, and tomatoes.

The chiles chosen for the sauce greatly affect the complexity of flavor and heat. The mildest, and the Tex-Mex choice, is the jalapeño, the chunky torpedo with frontal heat. Medium-heat choices include the pasilla ("chile chilaca" when fresh), a smoky, fruity flavor used in salsa brava (with grilled tomatoes and serranos) and salsa borracha (made with pulque, a crude relative of tequila). The guajillo has a rich flavor with hints of chocolate, and is commonly used for red table salsa in Mexico. Cascabel (it means "rattle") has a smoky, nutty taste that marries well with tomatillos.

More piquant choices include the serrano, the most popular fresh chile in Mexico, used for a number of standard sauces: molcajetera (roasted, chunky), cocida (simmered green sauce with tomatillos), quemada ("burnt," charred with tomatoes), and Mexicana (fresh, chopped with tomato). The chipotle is actually a ripe jalapeño that is smoke-dried over chile branches often used "en adobo," packed in a mix of vinegar and seasonings. Chipotles have a wonderful rich, smoky flavor with fiery heat. The big daddy of intense heat is the habanero, which sears with a surprisingly fruity finish.

Other Options

There are some final items to be added on top, perhaps as your fruit and vegetable portions of the meal: nopales (strips of sautéed de-thorned cactus pads, slightly tart and refreshing) rajas (strips of mild roasted and peeled poblano chiles) lettuce and tomato onion pickled chiles avocado radishes cabbage cilantro or perhaps a squeeze of small, zesty Mexican lime. Don't be surprised to also see tortas: a panini-like grilled sandwich made on a bolillo, a small baguette. Perhaps they'll serve menudo: a soup of hominy, tripe, chicken stock, chiles, and seasonings – a very popular hangover cure. Escabeche definitely needs to be sampled, as well: a spicy pickled mix of cauliflower, carrot, mushrooms, onions, garlic, and serrano chiles.


Taco Sabroso

5100 E. Seventh, 247-3333

Very cute East Austin taco shack with an awesome patio for dining on a nice, sunny day. Their tacos al pastor, a Mexico City staple, are delicious. There are several kinds of salsas – from mild to very hot – to spice things up. Try the refreshing shrimp cocktail tostadas! – Claudia Alarcón

El Chilito Tacos y Cafe

2219 Manor Rd., 382-3797

Fresh, fast, and portable: That's what to expect from this festive little walk-up corner taqueria. The cochinita pibil in fresh corn tortillas is superb, and the paleta selection is great, too. You can still BYOB (until the beer and wine license comes through) and sit on the little patio to enjoy your tacos. – Virginia B. Wood


For me, the whole point of a taco is the tortilla, and Changos makes lovely, light, fresh corn tortillas right before your eyes. They don't monkey around about flavorful fillings, either: I particularly like the Taco del Pueblo with beef, mushroom, and cilantro ($1.95), as well as the Tinga Special with pork in chipotle ($1.85). Tasty, fresh, cheap, and quick, with a fresh fruit liquado on the side – what's not to love? – MM Pack

Taco XPress

2529-A S. Lamar, 444-0261

This spring will be your last chance to eat tacos in the original building – Maria's expansion makeover is in the works. The food at this local icon remains comforting and affordable. Go early for big breakfast tacos wrapped in freshly made tortillas go late for live music on the patio. – V.B.W.

El Borrego de Oro No. 2

3900 S. Congress, 383-0031

A real find. Here you'll get spectacular picadillo cooked to order, and a reliable al pastor. Birria lamb tacos are divine, excellent pork in green sauce, and machacado offered for breakfast, all made on homemade corn tortillas. Great salsa, cold beer, and real Mexican Coca-Cola. – M.V.


Taco options are tucked away at the bottom of the back of the menu, and a fish taco isn't even listed as a choice, but don't let this dissuade you: Your waitperson will cheerfully oblige. Your request will yield a garlicky, buttery, meltingly delicious mound of snapper topped with a strip or two of grilled poblanos enveloped in a hot tortilla. Make it corn, and it's just about perfect. – Barbara Chisholm

Taquerias Arandas

Some like it hot, and we include ourselves in that group, but sometimes we like it cool, too. That's when we go for the avocado tostado. Topping a foundation of a crisply fried corn tortilla is a smear of refried beans, a cool mixture of barely smashed avocado, shredded lettuce, sour cream, and a blanket of shredded mild white cheese. In the words of Foster Brooks, "Ssmmooooooth." – B.C.

Taqueria la Flor

4901 S. First, in the Stop-N-Shop parking lot, 417-4214

This "taco truck" in South Austin has friendly owners and the best breakfast tacos I've ever had. Everything is made fresh to order, so the tacos come out so hot it is hard to handle them! They are definitely worth the wait. Pick your own ingredients among egg, potato, bacon, nopalitos, chorizo, and pretty darned good barbacoa, among others. They also serve homemade gorditas, tortas, and other yummy snackables. – C.A.

Curra's Grill

The Garcia brothers are among the most accomplished taco purveyors in the city. We're very partial to their homemade tamales, the excellent tacos al pastor – tangy, tender pork with pineapple – and the crispy flautas stuffed with plump Gulf shrimp. – V.B.W.

Taqueria Jalisco Vallarta

1644 E. Riverside, 444-9484

There are a few of these casual family-owned eateries around town, but our favorite outlet has to be the busy South Shore location with the late-night hours and convenient drive-through. The breakfast tacos are always stuffed with fluffy scrambled eggs, the salsa is fresh and fiery, and they make the best gorditas in town. Wash it all down with refreshing horchata or Mexican-brand sodas. – V.B.W.

Tacos Al Pastor

Trailer located on the south side of East Riverside, in the parking lot between Parker and Royal Crest, beneath the BINGO sign

This is the place to get your post-show, after-2am taco fix. The tacos al pastor, carne guisada, and barbacoa tacos are all excellent. The tortillas are fresh and homemade, the onions and cilantro crisp, the meats redolent of the grill, and the hot sauce wickedly so. Unbelievably inexpensive, and a genuine local treasure. – Kate Thornberry

El Regio Pollo al Carbon

730 W. Stassney, 442-3095

La Michoacana Mercado

512 W. Stassney, 916-9938

El Regio has exquisite mesquite-grilled chickens, with El Molino corn tortillas, fiery salsas, and grilled onions. La Michoacana, right across the street, has wonderful carnitas, gorditas, and pork in green sauce. The picnic tables are at Regio, so get some from each, and combine for a wonderful meal. – M.V.

El Mesón Taqueria

5808 Burleson Rd., 416-0749

A bit out of the way in Southeast Austin, but well worth the drive for authentic Mexican cuisine at unbeatable prices. Everything is cooked fresh, including the homemade tortillas. Not to be missed are the cochinita pibil and the chicken tinga (shredded in spicy chipotle sauce). If they have their quesadillas de huitlacoche (corn mushroom), by all means, try them. – C.A.

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Steak and Potato Breakfast Burritos

Breakfast Burritos are hearty and filling and there are so many different variations. Steak and potato burritos are are SO tasty – the steak, potatoes, tender eggs, melted cheese and the crisp tortilla all pair perfectly together. They can also be made in advance, which makes them really convenient.

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 4 - 6 1 x
  • Category: Breakfast


2 – 3 medium potatoes (about 3 1/2 cups chopped raw potatoes, or about 2 3/4 – 3 cups cooked chopped potatoes)

1 small onion, yellow or red, minced

oil, for sautéing (sunflower, light olive oil, avocado, grape seed, etc)

2 cups sliced cooked beef or roast beef, pastrami deli meat

1 Tablespoon green onions, thinly sliced

1/2 Tablespoon fresh parsley, minced, optional, to garnish

4 oz grated cheese (I used Colby Jack, you can also use cheddar, mozzarella, provolone, monterey jack, colby, gruyere, gouda, havarti, etc.)

8 flour tortillas ( 8 – 9 inches in diameter)

To serve with the burritos, optional: tomato salsa, pico de gallo, guacamole, chopped avocados, sour cream


For this recipe, leftover cooked potatoes or leftover steak works really well. Cut up the leftover potatoes and the slice the steak thinly. Instead of the steak, you can use cooked sausage, kielbasa, ham or other deli meat. You can also omit the meat and use other vegetables or mushrooms instead.

If you are starting with raw potatoes, here is how to cook them.

Cut the potatoes into cubes (about 1/2 inches, although you can cut them smaller or larger, whichever you prefer).

Heat about 1 Tablespoon of oil in a skillet and then add the potatoes when the oil is hot. Cook the potatoes on medium heat for about 5-7 minutes. Add the chopped onion to the potatoes, season with salt and ground black pepper and keep cooking, covered on medium low heat until the potatoes are cooked through and fork tender, another 5-7 minutes, depending on how big you cut the potatoes.

Add the white and light green parts of the green onion to the potatoes and set aside. Wipe out the skillet, you will be using it to scramble the eggs.

In a large bowl, whisk the eggs until thoroughly mixed. Add 1/3 teaspoon of salt and 1/4 teaspoon ground black pepper.

Add a 1 – 2 teaspoons more of oil (you can also use butter) and heat until shimmering. Pour in the mixed eggs and scramble on low heat until the eggs are mostly set but still just a little bit loose and a little bit shy of being completely cooked though. Since you will still cook the burritos when you fill them, the eggs need to be a tiny bit undercooked so they aren’t too dry and overcooked when you will serve them.

Place about 1/4 cup of the cooked potatoes in the center bottom of a tortilla. Top with another 1/4 cup of the scrambled eggs, then with the steak and finishing with the cheese and the fresh herbs. Fold the sides over the filling and then with the sides folded in, use your thumbs to bring up the bottom of the tortilla. Roll it up tightly until you have a neat little burrito. Repeat with all the ingredients until you have all 8 tortillas filled.

Store the filled burritos in the refrigerator for 3-5 days or in the freezer up to 6 months.

To freeze the burritos, wrap each individual burrito in parchment paper and then plastic wrap or aluminum foil and then storing all the wrapped burritos in a freezer ziptop bag or an airtight container.

Cook in the microwave until hot or brown in a skillet on medium low heat, covered, until golden on all sides. (You can use butter or oil to brown the burritos.)

Serve with tomato salsa, pico de gallo, sour cream, guacamole, chopped avocados, more fresh herbs and/or crema.


Other great additions to the burritos:

sausage, peppers, mushrooms, bacon, hash browns, any grated or cubed cheese, tomatoes, spinach, avocados

Keywords: breakfast burritos, how to make breakfast burritos, steak and potato breakfast burritos, freezer friendly breakfast burritos, make ahead burritos, how to freeze breakfast burritos, how to reheat frozen burritos

Recipe Summary

  • 1 large baking potato
  • 2 tablespoons vegetable oil, such as safflower
  • 3/4 pound ground beef
  • 1 onion, chopped
  • 1 jalapeno chile, finely chopped
  • 1 can (14 ounces) chopped tomatoes with juice
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Coarse salt
  • 4 flour tortillas (10-inch)
  • 1/4 cup sour cream
  • 1/2 head iceberg lettuce, shredded
  • 1/4 cup grated Monterey Jack
  • 1/4 cup fresh cilantro (optional)
  • 1 lime, plus wedges for garnish

Peel potatoes cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato cook, stirring occasionally, until golden brown, about 6 minutes.

Add beef, onion, and jalapeno cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt cook until liquid has evaporated, about 6 minutes.

Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.

Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Delicious Mexican Recipes

3-4 boneless chicken breasts (cooked in chicken broth, drained then shredded, about 5 cups) or white and dark meat taken from a store bought roasted chicken.
1 small box frozen chopped spinach, defrosted
2 eggs (beaten)
¼ cup cream or milk
¼ tsp. minced garlic
1 cup cheddar cheese, shredded
1/2 onion, chopped (cook chopped onion in microwave for 1 ½ minutes)
4 oz. can diced mild green chiles
1 cup salsa
flour tortillas, medium size
optional – add 1 can black beans, drained, rinsed and patted dry

Preheat oven to 350º.

1.| Take spinach and squeeze out water.
2.| Place in a bowl and break up with a fork.
3.| Add chicken, eggs slightly beaten, garlic, milk, cheese, onion, diced green chiles and salsa. Mix all ingredients well.
4.| Spray a 9x13 baking dish with Pam cooking spray. Spread about ½ cup (or more) of spinach mixture and chicken and roll the tortilla. Place in pan.
5.| Repeat until mixture is gone. Cover with foil and bake for 45 minutes. Serve with salsa, sour cream and tortilla chips.


4 boneless chicken breasts (cooked in chicken broth, drained then shredded, about 5 cups) or white and dark meat taken from a store bought roasted chicken.
2 cups Monterey Jack cheese, shredded
1 ½ - 2 cups sour cream
1 onion, chopped (cook chopped onion in microwave for 1 ½ minutes)
2 4 oz. cans diced mild green chiles
1 can chopped black olives (optional)
3 cups verde salsa
corn tortillas (thick)
canola oil
Spicy version: replace one can of green chiles with a can of chopped jalapenos.

Preheat oven to 350º.

1.| Stir together chicken, cheese, onion, diced green chiles and sour cream.
2.| Prepare 13 x 9 pan (and additional pan for extra) by spraying with Pam, then put a thin layer of verde salsa on the bottom of the pan.
3.| Pour 2 cups verde salsa into a large bowl (add more if needed). Line up the bowl of chicken mixture and the bowl of salsa. You are now almost ready to start making them.
4.| Fry corn tortillas in canola oil about 5 seconds on each side (this process makes the tortillas able to roll easily and not crack and split. If you use the really thin ones from the grocery stores, like Mission brand, they will fall apart in the frying/baking process).
5.| Fry each tortilla for about 10 seconds, put on a plate.
6.| Dip one fried tortilla in the verde salsa, then place about a 1/3 cup chicken mixture on the fried, dipped tortilla and spread out mixture.
7.| Roll it and place in prepared pan, do this 4 more times. Then go back to frying 5 more tortillas, fill and put in pan, etc.
8.| After all the chicken filling is gone, pour some of the verde salsa from the bowl on top of the prepared enchiladas, sprinkle with additional Monterey Jack cheese if desired. Cover with foil and bake for 35 – 40 minutes. Serve with remaining verde salsa, sliced lettuce, chopped tomatoes, avocado slices, chopped jalapenos, black beans and tortilla chips.

Kid's Rolled Tacos

small flour tortillas
1 cup grated Monterey Jack Cheese
½ cup cut up leftover (cooked) chicken or steak
optional: chopped green chiles to taste

1.| Mix ingredients and roll about 2 tablespoons in a tortilla.
2.| Use a toothpick to hold in place if necessary.
3.| Bake at 350 degrees for 10–12 minutes.

Recipes provided by local mom Ramona Warner.

4. Bacon Breakfast Tacos

Chopping bacon |

No need to make a trip to Texas — you can make tacos at home with this recipe from Gimme Some Oven. It yields breakfast tacos that star bacon, peppers, corn, avocado, and queso fresco. While the tacos taste indulgent thanks to the bacon and cheese on their ingredients list, they’re also heavy on the veggies, helping you feel good about the dinner you’re eating. They take only 25 minutes to make and the recipe feeds four. You can serve them with as much cheese and spice as you like, and you can even enjoy a taco on the go.

  • 4 slices thick-cut bacon, diced
  • 1 small white onion, peeled and diced
  • 1 poblano pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • ½ cup whole-kernel corn
  • ¼ teaspoon cumin
  • salt and pepper
  • 8 eggs, whisked
  • 2 tablespoons milk
  • 4 flour tortillas
  • 1 avocado, peeled, pitted and diced
  • ½ cup chopped fresh cilantro, loosely packed
  • ¼ cup crumbled queso fresco or cotija cheese

Directions : Cook bacon in a pan over medium-high heat, stirring, for about 5 minutes. Transfer bacon to a separate plate, but make sure to reserve 1 tablespoon of the remaining bacon grease in the pan.

Next, add onion, poblano, red bell pepper, and corn to the pan. Season ingredients with cumin, salt, and pepper, then stir to combine. Cook over medium-high heat for about 5 to 7 minutes. Transfer the mixture to a separate plate and set aside.

Wipe pan clean, then return to stove. Ad eggs and milk, then cook, stirring, until scrambled. This should take 3 to 4 minutes. Remove pan from heat, and distribute the eggs among flour tortillas. Top with a few spoonfuls of the onion mixture, then layer bacon, avocado, cilantro and crumbled cheese on top. Serve.

EaDeaux’s Cajun Cocina at EaDo Hand Car Wash

The EaDeaux’s Cajun Cocina trailer sits rickety, bright, and quiet at a front corner of the EaDo Hand Car Wash. There is little in the way of relief from the elements save for the misters under a covered picnic area adjacent to the trailer. That’s nice and all, but they’re unlikely to beat back the steady, simmering spice from EaDeaux’s gumbo taco, a flour tortilla bearing liberal scoops of the namesake Louisiana stew generous with wheels of Andouille sausage and fragrant with the Bayou State’s holy trinity of vegetables (celery, onions, and bell peppers). But this isn’t the Bayou State. It’s the Bayou City, Houston, in Southeast Texas, where Cajun cuisine meets the Lone Star State’s affinity for swaddling everything in a tortilla, corn or flour. This mishmash isn’t a left-field head scratcher. Gumbo, as previously mentioned, is a stew. There is a long tradition of stew-based tacos, they’re called tacos de guisados and include such dishes as mole poblano, chorizo and egg, picadillo, and moronga (blood sausage). At some taquerias rice can be added to the fillings, which is were boudin comes into play. The boudin taco with servings of the blood sausage bound with rice is another delectable example of this niche Southern cookery finding a fitting home in a taco and coming in a close second to the gumbo as EaDeaux’s best taco. 2017 Leeland St, Houston, TX 77003,832-834-4892,

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Method: oven
Time: 30-60 minutes

Made with cheddar cheese, pie crust, egg substitute, fat-free milk, sour cream, onion, dried thyme, salt, frozen cut broccoli

Method: oven
Time: 1-2 hours

Made with salt and pepper, butter, bulk sausage, grits, sharp Cheddar cheese, eggs, milk

Method: stovetop, oven
Time: 1-2 hours

Made with Parmesan cheese, Swiss cheese, bacon, onion, all-purpose flour, salt, black pepper, milk, lasagna pasta noodles, eggs

Method: oven, stovetop
Time: 1-2 hours

Made with huckleberries, blueberries, eggs, salt, sugar, baking soda, sour milk, flour, oil, baking powder

Method: stovetop
Time: under 30 minutes

Made with frozen hash browns, cheddar cheese, ham slices, egg substitute, milk, dry mustard, black pepper, cream of mushroom soup

Method: oven
Time: over 5 hours

Made with eggs, white chocolate chips, flour, baking powder, cocoa powder, milk, brown sugar, butter, dark chocolate chips

Method: oven
Time: 30-60 minutes

Made with salt, ground cinnamon, all-purpose flour, sugar, baking powder

Made with salt, brown sugar, whipping cream, butter, corn syrup, eggs, vanilla extract, milk

Method: oven, stovetop
Time: over 5 hours

Made with cornmeal, eggs, half and half, Colby and Monterey Jack cheese, onion, red bell pepper

Method: oven
Time: 30-60 minutes

Made with baking soda, Parmesan cheese, dill weed, Cheddar cheese, half & half, sour cream, vegetable oil, egg

Method: oven
Time: 30-60 minutes

Made with red onion, cheddar cheese, cream cheese, vegetable oil, onions, garlic, frozen spinach, cherry tomatoes, bell peppers

Method: stovetop, oven
Time: 1-2 hours

Made with cheese, asparagus spears, eggs, skim milk, onion, salt and pepper, basil

Method: oven
Time: 30-60 minutes

Made with onion, green bell pepper, olive oil, potatoes, red bell pepper, cabanossi sausage, bacon, eggs, fresh chives

Method: stovetop, oven
Time: under 30 minutes

Made with egg, butter or margarine, butter or sour milk, flour, sugar, baking powder, baking soda, sage, parsley, Parmesan cheese

Method: oven
Time: 30-60 minutes

Made with maple syrup or icing sugar, blue cheese, brown sugar, flour, milk, egg, oil or vegetable shortening, pears, walnut pieces

Method: stovetop
Time: under 30 minutes

Made with walnuts, currants, hard red winter wheat berries, water, cinnamon, honey, pure maple syrup, or dark brown sugar

Method: stovetop
Time: 30-60 minutes

Made with egg, fresh apricots, shortening, flour, salt, butter or margarine, walnut halves, sugar, milk, baking powder

Method: oven
Time: 30-60 minutes

Made with salsa, breakfast sausage, eggs, green onions, butter, tortilla chips, cheddar cheese

Method: oven, stovetop
Time: under 30 minutes

Made with eggs, sugar, butter, bananas, brown sugar, rum, cream, white bread

Method: oven, stovetop, microwave
Time: over 5 hours

Made with honey, olive oil, eggs, brown sugar, cranberries, golden flaxseed meal, baking powder, cinnamon, nutmeg, salt

Method: oven
Time: 30-60 minutes

Made with black pepper, salt, eggs, pork sausage, onion, frozen loose pack hash brown potatoes, cheddar cheese, green onions, milk, biscuit baking mix

Method: oven, stovetop
Time: 1-2 hours

Made with half & half, egg substitute, broccoli florets, Swiss cheese, chicken

Method: oven
Time: 30-60 minutes

Made with brown sugar, blackberries or raspberries, sugar, water, lemon juice, ground cinnamon, flour, quick-cooking rolled oats

Method: oven, stovetop
Time: 1-2 hours

Made with Dijon mustard, egg, milk, corn muffin mix, deli ham, Swiss cheese

Method: oven
Time: 30-60 minutes

Made with syrup or honey, pancake mix, milk, egg, oil, Spam Classic luncheon meat

Method: stovetop
Time: under 30 minutes

Made with salsa, Parmesan cheese, egg, egg white, cooked or canned salmon

Method: stovetop
Time: under 30 minutes

Made with blueberries, club soda, heavy cream, eggs, baking powder, sugar substitute, soy flour, wheat or oat bran, vegetable oil cooking spray

Method: oven
Time: 30-60 minutes

Made with buttermilk, eggs, cornmeal, butter, confectioners' sugar, orange juice, strawberries

Method: stovetop
Time: 30-60 minutes

Made with vegetable oil, quick-cooking oatmeal, all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon, egg, skim milk

Method: oven
Time: 30-60 minutes

Made with black pepper, fresh basil, asparagus, salt, olive oil, shallots, eggs, Parmesan cheese

Method: oven, stovetop
Time: under 30 minutes

Made with dried minced onion, eggs, milk, seasoned salt, cooked ham, cheddar cheese, mozzarella cheese

Method: oven
Time: 30-60 minutes

Made with butter or margarine, cinnamon, sugar, white or egg bread, eggs, milk, cream or buttermilk, vanilla extract, graham cracker crumbs, cornflakes

Method: oven
Time: under 30 minutes

Made with black pepper, eggs, corned beef hash, bread crumbs, water

Method: oven
Time: under 30 minutes

Made with chicken broth, black pepper, salt, dried sage, russet potatoes, Granny Smith apple, smoked bacon, onion, fresh thyme, butter

Method: stovetop
Time: over 5 hours

Made with blackberries, vanilla extract, butter, eggs, sugar, flour, baking powder, salt, baking soda, milk

Method: oven
Time: under 30 minutes

Made with vegetable oil, egg, bread, fresh chanterelle mushrooms, garlic, olive oil, white wine

Method: stovetop
Time: under 30 minutes

Made with paprika, eggs, ground red pepper, low-fat milk, green onions, cheese, onion, red potato, bacon, non-stick cooking spray

Method: stovetop, oven
Time: 1-2 hours

Made with butter or margarine, bacon, onion, flour, yellow corn meal, sugar, baking powder, salt, eggs, milk

Method: oven, stovetop
Time: 30-60 minutes

Made with eggs, dry mustard, sausage, cheddar cheese or Velveeta, milk, bread

Method: oven
Time: over 5 hours

Made with tomatoes, eggs, cream, salt, black pepper, butter, cream cheese

Method: stovetop
Time: under 30 minutes

Made with maple syrup or fruit preserves, eggs, flour, milk, butter

Method: campfire
Time: 30-60 minutes

Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

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