Austin Food Truck Breakfast Tacos (For Dinner!)

Directions

1. Cut the bacon into ½-inch (1.3-cm) pieces. Add the bacon pieces directly to a cold, nonstick pan (10-inch [25-cm]), along with the water. Place the cold pan over medium heat. Let the bacon slowly cook for 8 minutes, stirring occasionally to separate the bacon pieces, or until the bacon is cooked to your liking. (I like mine extra crispy!) While the bacon is cooking, use this time to prep all your veggies, and beat the eggs in a bowl with ½ teaspoon of the salt. Use a slotted spoon to remove the bacon from the pan and set it aside on a plate. Leave the bacon grease in the pan.
    

2. Place the same pan back over medium heat, and add the bell pepper, jalapeños, onion, garlic, black pepper and remaining salt. Sauté the veggies for 4 minutes, or just until the onion is translucent. (You want to leave some “bite” to the veggies, which adds nice texture to the tacos.) Pour the eggs right into the pan on top of the veggies, and scramble the eggs for 1 minute, or until they’re just cooked through. Pull the pan off the heat and stir in the bacon.
    

3. Warm the tortillas by lightly toasting them in a dry pan over medium-high heat for 10 seconds on each side, and set them onto a plate. To serve, add the taco filling to the tortillas, then top with the Cheddar cheese (if using). Serve with your favorite fixin’s. I like mine with cilantro and salsa verde.