Cook the Bacon: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place the bacon slices on the sheet in a single layer. Bake for 15-18 minutes, depending on how crispy you like your bacon. Once done, transfer to a paper towel-lined plate to drain.

Scramble the Eggs: In a medium bowl, whisk together the eggs with a splash of water (this makes them fluffy!). Heat 1/2 tablespoon of butter in a nonstick skillet over low to medium heat. Add the eggs and cook slowly, stirring frequently to achieve soft, creamy scrambled eggs.

Melt the Cheese: When the eggs are nearly done but still slightly wet, sprinkle the shredded Mexican cheese on top. Cover the skillet with a lid, turn off the heat, and let the cheese melt slowly while keeping the eggs soft.

Toast the Tortillas: While the eggs are finishing up, toast your tortillas directly over the flame of your burner, using tongs to flip them quickly. This gives them a nice char and enhances the flavor. If you don’t have a gas stove, you can heat them in a dry skillet.

Assemble the Breakfast Tacos: Now for the fun part! Lay out your warm tortillas and begin layering: First, add a generous scoop of the scrambled eggs with melted cheese. Next, top with a spoonful of guacamole. Add pico de gallo for that fresh, zesty bite. Place a crispy slice of bacon on top of each taco. Finally, give each taco a squeeze of fresh lime juice and drizzle with your favorite hot sauce for some extra kick.

First, add a generous scoop of the scrambled eggs with melted cheese.

Next, top with a spoonful of guacamole.

Add pico de gallo for that fresh, zesty bite.

Place a crispy slice of bacon on top of each taco.

Finally, give each taco a squeeze of fresh lime juice and drizzle with your favorite hot sauce for some extra kick.

Serve & Enjoy your Breakfast Tacos: Serve immediately with extra lime wedges and hot sauce on the side for those who like things spicy!