Bacon and Egg Breakfast Tacos

clock 5 minutes + 10 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 8 strips streaky bacon
  • 1 red onion, sliced
  • 6 eggs
  • 1/4 cup cream
  • pinch of smoked paprika
  • sea salt, to taste
  • 15 g Butter
  • 1 Avocado
  • squeeze of lemon juice
  • 1 Tbsp chopped chives
  • 8 soft tacos or flour tortillas
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  • 1. Heat olive oil and fry bacon strips until crispy and red onion until coloured and tender.

  • 2. Whisk eggs, cream, smoked paprika and salt together. Heat butter in a small pan and pour in the egg mixture; move mixture around the pan with a fork until scrambled and just set.

  • 3. Slice avocado and toss with lemon juice and chives.

  • 4. Heat tacos according to pack instructions, then fill with bacon and a spoonful of scrambled egg. Garnish with red onion and avocado.

  • Tips

  • - These are great for large brunch gatherings; cook the bacon and onion in the oven, make a large pan of eggs and let guests fill their own tacos.

  • - For another version of this dish, you can use large tortilla wraps, filled, rolled and cut into lengths. If you have allergies check tacos or wraps are gluten-free.

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