Breakfast Tacos

Place a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. Place bacon strips in the pan and cook for about 4 minutes. Turn and cook for about 4 minutes or until crispy to your liking.

Turn off the heat and transfer the bacon to a paper towel-lined plate. Remove all but a thin layer of grease from pan, carefully wiping away any grease from the sides of the pan.

Add the eggs, milk, salt, and pepper to a mixing bowl, and whisk until thoroughly mixed. Set aside until ready to use.

Pour in the egg mixture. Allow the mixture to sit undisturbed for about 30 seconds to 1 minute until the outer ring of the eggs begins to look opaque.

Return the pan to the stovetop over medium-low heat, and add the eggs. Using a silicone spoon or spatula, work from the outer edges of the pan to gently push the eggs toward the center, allowing the uncooked egg to flow over and spill outward toward the perimeter of the pan. Resist the urge to stir.

Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until the eggs are done to your liking. Remove from the heat.

To heat the tortillas, place them one at a time either directly over a gas burner over medium-low heat or in a nonstick sauté pan over medium heat. Keep a close eye on your tortillas, and as soon as they begin to bubble up, flip with a pair of tongs. As soon as the other side bubbles, remove from the heat.

Assemble the tacos with a generous spoonful of scrambled eggs, protein, or vegetarian filling of your choice, and top with desired taco toppings. Serve and enjoy!