Green Chile Bacon Breakfast Tacos

5 from 1 vote

Green Chile Bacon Breakfast Tacos

Breakfast Tacos are a delicious way to start the morning! Scrambled eggs and crispy bacon are wrapped in warm tortillas and topped with a homemade green chile sauce. Make these on a lazy weekend morning or prep the bacon and sauce ahead of time for an easy weekday breakfast!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American, Mexican

Servings: servings

Calories: 652kcal

Author: Taylor Ellingson

Ingredients

Green Chile Sauce

3 tablespoon unsalted butter
3 tablespoon all-purpose flour
2 cups chicken broth
½ teaspoon cumin
½ teaspoon salt
4 ounces canned diced green chiles
½ cup sour cream
½ cup shredded cheddar cheese

Bacon

8 slices bacon

Eggs

8 large eggs
¼ cup half and half or milk
½ teaspoon salt
½ teaspoon pepper
1 tablespoon unsalted butter

Tacos

8 6" flour tortillas
1 avocado diced
1 Roma tomato diced
shredded cheddar cheese

Instructions

Bacon

Preheat the oven to 425 degrees F.
Place the bacon on a baking sheet lined with aluminum foil.
Bake in the preheated oven for 15-20 minutes, until your preferred crispiness.

Green Chile Sauce

Heat a medium saucepan over medium heat.
Add the butter and cook until melted.
Add the flour and whisk until combined with the butter.
Slowly add in the chicken broth, whisking constantly.
Let cook for 2-3 minutes until slightly thickened.
Stir in the cumin, salt, and green chiles.
Add the sour cream and whisk until smooth.
Stir in the cheese until melted.

Eggs

Crack the eggs into a medium bowl.
Add the half and half, salt, and pepper, and whisk for 1 minute.
Heat butter over medium heat.
Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 7-8 minutes.

Assemble:

Add one piece of back to each tortilla and then divide the eggs between the tortillas.
Top with avocado, tomato, and cheese, and then drizzle with green chile sauce.
Enjoy!

Notes

If you find yourself with leftover green chile sauce (we did!), don’t get rid of it. Instead, save it for nachos, burritos, or drizzle it on your beef tacos on taco night.

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