Name: Breakfast Tacos with Bacon
Total time: 35 min
Ingredients: 4 large eggs; ⅛ teaspoon table salt; Pinch pepper; 1 slice bacon , cut into ½-inch pieces; 1 scallion , sliced thin; 4 (6-inch) flour or corn tortillas; ½ cup tomato salsa (jarred or homemade); ¼ cup shredded Monterey Jack cheese; 1 lime , cut into wedges

Why This Recipe Works

Cooking eggs right in the bacon fat gives them an extra flavor boost—and means there’s one less dish to clean! This recipe makes 4 breakfast tacos. Before your young chef starts cooking, tell them that they might need to scale this recipe up to feed everyone in the family. Remind kids that if you scale a recipe up, you will increase the amount of each of the ingredients in the recipe to make more food. Challenge your young chef to scale this recipe up using addition or multiplication—find out how many tacos everyone wants to eat and scale the recipe for your family’s breakfast.

Instructions

In medium bowl, whisk eggs, salt, and pepper until well combined and uniform yellow color, about 1 minute. Set aside.

In 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with rubber spatula until crispy, about 4 minutes.

Stir scallion into skillet and cook until just softened, about 1 minute.

Add eggs to skillet and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.

Stack tortillas on microwave-safe plate, cover with damp dish towel, and heat in microwave until warm, about 20 seconds.

Divide egg mixture among warm tortillas. Serve with salsa, cheese, and lime wedges.