Bacon Weave Breakfast Tacos

Bacon in every single bite Swapping tortillas for a bacon weave was possibly the smartest move ever. We love whipping up our bacon weave breakfast sandwiches for a high-energy day, and this taco variation mixes it up in the best way possible. Top it with some homemade salsa for a hearty and healthy breakfast that will keep you full well past the mid-morning slump.

Bacon Weave Breakfast Tacos Recipe


Nutrition (per serving): 390 calories, 24 g protein, 4 g carbohydrates, 2 g fiber, 1 g sugar, 31 g fat, 11 g saturated fat, 720 mg sodium


  • 16 slices bacon, halved
  • Freshly ground black pepper
  • 6 large eggs
  • 1 tablespoon whole milk
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 2 tablespoons chopped chives
  • 1/4 cup shredded
  • Monterey Jack
  • 1 avocado, sliced
  • Hot sauce, for serving


  1. Preheat oven to 400 and line a large, rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lies flat.
  2. Bake until bacon is crispy, 18 to 20 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
  3. Meanwhile, make scrambled eggs. In a medium bowl, whisk together eggs with milk until well incorporated.
  4. In a medium, nonstick skillet over medium—low heat, melt butter. Pour egg mixture into the pan. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  5. Assemble tacos: On a serving platter, fill the bacon taco shells with scrambled eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.