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Servings

6

Ready In:

25min

Good For:

Breakfast

About this Recipe

In my mind, there is never a bad time for tacos. Never, ever! Today, I am taking some of the classic ingredients you might find in a classic breakfast burrito and using them in taco’s, and grilling them. Today, I am using some peppers, onions, and bacon, and using just a little less cheese as it will allow the aforementioned ingredients really shine.

However, once you have made my recipe, feel free to adapt it to your ingredients and tastes.

  • 1 LB Thick Cut Bacon, Cooked and Diced
  • 3 Tablespoons Vegetable oil
  • 1 Anaheim Chile (you can substitute a Poblano if desired)
  • 1/2 Yellow Onion
  • Steak Seasoning (dry), McCormick’s Montreal Steak Seasoning
  • 1/2 cup Canned Green Chiles
  • 6 Eggs
  • 4 oz Pepper Jack Cheese, Shaved
  • 12 small Flour Tortillas
  • Sour Cream, For Service
  • Quick Tomatillo Sauce, For Service

Step 1

Preheat your Pellet Smoker to 425°F, and set up for direct grilling. Preheat your 12″ Cast Iron Skillet over the firebox directly.

Step 2

When the skillet has come to temp, add the oil, peppers, onions and a tablespoon of your favorite steak seasoning. Cooking until the 0nions have slightly softened, and have started to turn translucent. Add the green chiles, and allow to cook another 2 minutes, stirring. Remove and set aside 

Step 3

In a bowl, whisk the eggs. Using the same skillet, cleaned. Put some oil in the skillet. Add the eggs and a dash or two of the steak seasoning and a pinch of salt. Cook the eggs until almost done. Slightly soft is perfect, as we are going to do a 2nd cook.

Step 4

In a mixing bowl, combine the cooked eggs, bacon and veggies. Add the pepper jack cheese. Scoop 1/4 cup of the filling into each tortilla. Fold the filled tortilla in half around the filling and press to close. Repeat until all the filling has been used.

Step 5

Grill the tacos on both sides, on the grates, until the tortilla has lightly turned crisp and the cheese has melted. Serve with sour cream and Tomatillo Salsa.

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