Servings: 8
Start to finish: 20 minutes
8 slices of bacon, cut into 1/2-inch pieces and cooked, optional or serve whole slices on the side
Kosher salt, freshly ground pepper
8 6-inch flour tortillas, warmed on a griddle
3 tablespoons unsalted butter, divided
1 small white onion, diced
1 medium tomato, diced
8 large eggs
1 cup white cheddar or Monterey Jack with jalapenos, shredded
1 avocado, thinly sliced for serving
Hot sauce
Cook bacon, stirring occasionally, until crisp, 10-12 minutes. Transfer to paper towels to drain (do not pour off fat from skillet).
Using a large non-stick skillet, add 2 tablespoons of butter and onions to skillet and cook, stirring often, until translucent and tender, 2-3 minutes. Add tomatoes and season lightly with salt and pepper. Remove skillet from heat.
Meanwhile, whisk eggs in a large bowl to blend; add the remaining 1 tablespoon of butter in the nonstick skillet over medium heat and let melt. Pour eggs in evenly over the tomatoes and onions. Cook eggs, stirring occasionally to mix in onions and tomatoes, and scraping bottom of skillet with a heatproof spatula or fork to form large curds, about 1-2 minutes. Add cheese and stir to mix in and finish cooking. Do not increase the heat to cook everything faster or the eggs may burn.
Remove eggs from heat and mix in bacon if using or serve on the side.
Fill tortillas with cheesy egg mixture and top with avocado. Serve with hot sauce.
Nutrition information per serving: 354 calories; 191 calories from fat; 21 g fat (9 g saturated; 0 g trans fats); 244 mg cholesterol; 428 mg sodium; 27 g carbohydrate; 3 g fiber; 2 g sugar; 15 g protein.
Elizabeth Karmel, Associated Press
