Bacon and Egg Tacos with Pesto

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Prep Time
10
 minutes
Cook Time
15
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

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.

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