Bacon and Egg Breakfast Tacos

Yields: 4 tacos | Prep time: 10 mins | Cook time: 15 mins

Tortillas: 4 small flour tortillas (slightly charred).
Protein: 6 strips of thick-cut bacon, chopped; 4 large eggs.
Dairy: 2 tbsp milk or heavy cream; ½ cup shredded Monterey Jack or Cheddar cheese.
Produce: Fresh cilantro (chopped), ¼ white onion (finely diced).
Seasoning: Salt and black pepper to taste.
Optional: Your favorite salsa or hot sauce.

Crisp the Bacon: Place the chopped bacon in a cold skillet over medium heat. Fry until the fat has rendered and the pieces are golden and crispy. Remove the bacon with a slotted spoon and drain on paper towels, but keep about 1 tablespoon of the bacon drippings in the pan for extra flavor.
Prepare the Eggs: In a small bowl, whisk the eggs with the milk, salt, and pepper until well combined.
Scramble: Pour the egg mixture into the skillet with the reserved bacon fat. Cook over medium-low heat, gently folding the eggs with a spatula until they are soft and creamy. Just before they finish, fold in the shredded cheese so it begins to melt.
Toast the Tortillas: While the eggs cook, warm your tortillas directly over a low gas flame for 10 seconds per side (or in a dry pan) until they develop slight char marks and become pliable.
Assemble: Layer the cheesy scrambled eggs into the center of each warm tortilla. Generously top with the crispy bacon bits, diced raw onions, and a handful of fresh cilantro.