Egg & Bacon Tacos
Especially since I started making my own low carb Zucchini Tortillas.
This egg & bacon version was inspired by Sarah Wilson’s latest book Simplicious Flow. And I love it because it helps me use more eggs that my chooks are producing in joyous abundance at the moment.
Plus by baking everything (apart from the bacon) in the oven, it’s much quicker and easier than warming tortillas in a pan. Plus it’s delicious, delicious, delicious!
This makes a light meal for 2. Hungry people might like to double it.
- 4 tortillas / zucchini tortillas
- 100 g (3.5oz) grated cheese
- 4 eggs
- 4-8 slices bacon
- small bunch coriander to serve
- hot sauce or chilli oil to serve
Turn oven on to 200C / 400F. Place tortillas on a large baking tray. Spread cheese in circles around the outer rim of each tortilla to make a nest for the egg to sit in. Crack and egg into each ‘nest’.
Bake for 10 minutes or until the eggs are cooked to your liking and the cheese is lovely and melted. While the tortillas are cooking, fry the bacon in a small frying pan until browned and starting to crisp.
When the tortillas are cooked, divide between two plates. Top with cooked bacon and coriander leaves and serve hot sauce / chilli oil on the table for everyone to add their own.
WINE MATCH: An icy cold beer.
Variations & Substitutions
vegetarian – skip the bacon and serve with avocado and a squeeze of lime instead.
vegan – during my vegan week I had tacos filled with roast red peppers, cooked lentils and roast walnuts served with hot sauce and coriander leaves. So good!
more substantial (carb lovers) – warm up some extra tortillas to have on the side. Or just make more!
more substantial (low carb) – serve with smashed or sliced avocado and /or a handful of roast nuts. Almonds or cashews are especially good. And serve with lashings of your favourite coleslaw. And either use zucchini tortillas or kale / collard green leaves as your tortillas. If you must use commercial tortillas white corn have the lowest GI so choose them over flour tortillas.
dairy-free – replace the cheese with almond meal mixed with 1-2 tablespoons mayonnaise to make the little nests for the egg. It won’t melt into cheesey goodness but will still taste great.
family-friendly – you could use ketchup or BBQ sauce instead of hot sauce. OR just serve without sauce for the sensitive taste buds (that’s what I do for my boys).
more veg – serve with coleslaw, a green salad or grated carrot.
Waste Avoidance Strategy
tortillas / zucchini tortillas – freeze them.
cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.
eggs – will keep in the fridge for weeks or use for another meal.
bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
hot sauce / chilli oil – keep it in the pantry.
No, best when freshly cooked. However, leftovers will keep in the fridge for up to 2 weeks. Don’t freeze. Leftovers can be eaten cold or warmed in the oven for 5 minutes.
More Mexican Recipes
Have fun in the kitchen!