Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Street Taco Flour Tortillas, warmed -
4
Slices cooked bacon -
4
Tbsp Extra-virgin olive oil -
1
cup Shredded potato (1 large, peeled potato) -
½
cup Sliced mushrooms -
2
Tbsp Chopped onion -
4
Eggs -
Salt and pepper, to taste
-
¼
cup Sour cream -
1
Tbsp prepared pesto sauce
INSTRUCTIONS
-
Step 1
In small bowl stir together sour cream and pesto sauce; set aside.
-
Step 2
Heat medium skillet over medium heat. Add 2 tablespoons olive oil, potatoes, mushrooms, and onion; cook, stirring occasionally, until potatoes are slightly browned (8 to 10 minutes); keep warm, set aside.
-
Step 3
In large skillet over medium heat add remaining 2 tablespoons olive oil. Carefully break eggs, one at a time, into skillet. Cook until bottom of eggs are set (3 to 4 minutes). Carefully flip over each egg and continue cooking for 30 to 60 seconds.
-
Step 4
To assemble taco: Down the center of one flour tortilla place ¼ of potato mixture, 1 cooked egg, 1 slice of bacon, and 1 tablespoon pesto sauce. Repeat with remaining tortillas and ingredients.
Reviews for Bacon and Egg Tacos with Pesto
1 Review
New recipe to try it
I’m going to make it