Shown as a burrito.
A sweep flips the whole match, and these tacos flip a regular morning. Creamy soft scrambled eggs, crispy bacon, sharp cheddar, cool avocado, and a drizzle of hot honey over the top. Hot honey on eggs is one of our everyday moves, and this is our favorite way to do it.
Yield: 6 tacos, serves 2 to 3 | Prep: 10 min | Cook: 10 min | Total: 20 min
Ingredients
4 slices thick-cut bacon (or 6 ounces chorizo)
6 large eggs
2 tablespoons milk
1/4 teaspoon kosher salt
1 tablespoon butter
6 small flour or corn tortillas
1/2 cup shredded sharp cheddar or crumbled cotija
1 avocado, sliced
1/4 cup pickled red onions
Fresh cilantro and lime wedges
Killjoy's Hot Honey, for drizzling
Steps
Cook the bacon in a skillet until crisp. Drain on paper towels and crumble.
Whisk the eggs, milk, and salt until no streaks remain.
Melt the butter in a nonstick pan over low heat. Add the eggs and stir slowly and constantly with a spatula for 3 to 4 minutes. Pull them off the heat while they still look glossy and slightly wet.
Warm the tortillas in a dry skillet, about 30 seconds per side.
Fill each tortilla with eggs, cheese, bacon, avocado, and pickled onions.
Drizzle with hot honey, add cilantro, and serve with lime wedges.
Or roll it up as a burrito.
Killjoy's Tip: Low heat and patience. Eggs pulled while still a little wet finish cooking on the tortilla and stay creamy under the honey.
Shop the honey: Made with Killjoy's Hot Honey. Grab a bottle in the shop.
Do not feed honey to infants under 1 year of age.
