3 Servings 30 min Cook
3 Strip Bacon
1 Cup, diced Mozzarella Cheese
6 Large Egg
2 Tbsp Butter
1 Tsp Salt
1 Tsp Pepper
1/2 Fruit Avocados
1 Oz Cheddar Cheese
Preheat oven to 375 degees F.
Start off by cooking the bacon.
Line a baking sheet with foil and bake 3 strips in an oven for about 15-20 minutes.
While the bacon is cooking, heat 1/3 cup of mozzarella at a time on clean pan on medium heat.
This cheese will form our taco shells.
Wait until the cheese is browned on the edges (about 2-3 minutes).
Slide a spatula under it to unstick it.
This should happen easily if you’re using whole milk mozzarella as the oil from the cheese will prevent it from sticking.
Use a pair of tongs to lift the shell up and drape it over a wooden spoon resting on a pot.
Do the same with the rest of your cheese, working in batches of 1/3 cups.
Next, cook your eggs in the butter, stirring occasionally until they’re done.
Season with salt and pepper.
Spoon a third of your scrambled eggs into each hardened taco shell.
Then add sliced avocado on top.
Follow this by adding the bacon (either chopped or whole strips).
Lastly, sprinkle cheddar cheese over the tops of the breakfast tacos.