Bacon, Egg & Cheese Breakfast Tacos
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
10 to 12 servings
![Bacon, Egg & Cheese Breakfast Tacos](https://www.tabasco.com/wp-content/uploads/2017/05/4625.jpg 320w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
10 slices bacon
1 cup finely chopped onion
2 cups spinach, stems removed, chopped
20 eggs
1 teaspoon salt
1 teaspoon black pepper
1 cup Monterey Jack cheese, grated
2 ripe avocados, sliced into 12 pieces each, 24 slices total
12 corn tortillas
12 flour tortillas
Preparation
Fry bacon in a 12-inch skillet over medium heat until crispy. Remove and crumble when cooled. Drain all but 1 tablespoon of bacon fat. Add onions to the skillet and sauté until almost translucent. Add spinach and cook until wilted.
Crack eggs into a large bowl. Whisk in TABASCO® Sauce, salt and pepper. Pour mixture into the skillet with onions and spinach and cook until done. Add crumbled bacon and cheese; cook and stir until melted. Warm tortillas according to package instructions or in a 350-degree oven, then fill with a portion of the egg mixture. Place one avocado slice in each taco.