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Breakfast Tacos

Source of Recipe

"Southern Living", December 1991


List of Ingredients

1 large potato, peeled and cubed
8 slices bacon
4 green onions, sliced
6 (7-inch) flour tortillas
3 eggs, slightly beaten
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 cup half-and-half
Sour cream
Picante sauce


Recipe

Cook potato in boiling salted water 10 minutes or until tender; drain well. Set potato aside.

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tbsp. drippings in skillet. Crumble bacon and set aside.

Cook potato and green onions over medium heat in reserved bacon drippings until the potato is browned. Drain off excess drippings.

Wrap tortillas securely in aluminum foil; bake at 350 degrees for 10 minutes or until thoroughly heated.

Combine eggs and next 4 ingredients; pour over potatoes and cook over medium heat, stirring gently, until eggs are set. Stir in bacon.

Spoon about one-sixth of egg mixture lengthwise down center of a tortilla. Fold bottom third of tortilla over filling. Fold sides of tortilla in toward center, leaving top open. Repeat with remaining tortillas and filling.

Serve with sour cream and picante sauce.

Makes 6 tacos.