Bacon Weave Breakfast Tacos
By Rian Handler
Approved by the Delish Test Kitchen

Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
728
Nothing kickstarts your day like a high protein, low-carb breakfast! We looove whipping up our bacon weave breakfast sandwiches for a high-energy day, and this taco variation mixes it up in the best way possible. Top it with some homemade salsa for a hearty and healthy breakfast that will keep you full well past the midmorning slump.
Advertisement - Continue Reading Below
Ingredients
- 16
slices bacon, halved
Freshly ground black pepper
- 6
large eggs
- 1 Tbsp.
whole milk
- 1 Tbsp.
butter
Kosher salt
- 2 Tbsp.
chopped chives
- 1/4 cup
shredded Monterey jack
- 1
avocado, sliced
Hot sauce, for serving
Directions
- Step 1Make bacon taco shells: Preheat oven to 400° and line a large rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon each, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lays flat.
- Step 2Bake until bacon is mostly crispy, 30 to 35 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
- Step 3Meanwhile, make scrambled eggs: In a medium bowl, whisk together eggs with milk until well incorporated.
- Step 4In a medium nonstick skillet over medium-low heat, melt butter. Pour in the egg mixture. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
- Step 5Assemble tacos: On a serving platter, top the bacon taco shells with scrambled eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below