Farmers’ Market Breakfast Tacos
A simple, healthy recipe for some of the best breakfast tacos you’ll ever eat – loaded with cheesy scrambled eggs, maple glazed bacon, fresh herbs, and a balsamic glaze.
We have an awesome farmer’s market near our house, and it is definitely the place to be on Saturday mornings around here! Live music, sunshine, fresh vegetables, local vendors, and most of all: the best breakfast in town! I normally go for my favorite oh-so-flavorful quinoa bowl topped with a fried egg, but last weekend I decided to change things up and try something new.
I went with breakfast tacos because with the line that wrapped around the corner – I knew it had to be a good choice. I am so glad I opted for the tacos because they were the BOMB. I would have never thought to pair a Balsamic vinaigrette with eggs and bacon, but it was crazy good!
These breakfast tacos, in a word, are heavenly. In another word, divine. In another word, extremely delicious! I was instantly hooked, and, of course, I spent the rest of the day perfecting my own version.
Let’s talk ingredients:
First we have the scramble eggs, micro-greens (you could also use regular mixed greens), cilantro, and green onions, which are all pretty self explanatory and common. BUT it’s the maple glazed bacon and balsamic glaze that take these tacos over the top!
Have you ever dipped your bacon in your excess pancake syrup? If so, then you probably have an idea of how good maple glazed bacon is. Bit if not, then you are in for one taste explosion. Sweet and salt and nutty and SO GOOD. It totally makes the tacos.
To make the bacon, all you do is cook the bacon in a microwave or skillet three-fourths of the way through, brush the bacon with maple syrup, and finish cooking. Simple, yet extraordinary.
And as for the balsamic reduction – it’s just as amazing as the bacon. The versatility to this sweet-tangy sauce is endless. We always have it on hand. It can be used to dress salads, as a finishing sauce for grilled chicken or fish, as a dip for vegetables, drizzled over fruit, and it’s delicious drizzled over these tacos.
You can easily buy a variety of ready-made Balsamic reduction from the grocery store, but it’s often overpriced and not nearly as good.
As easy as it is to make, balsamic vinegar does require some patience regarding the cooking time. Here are a few quick tips will help that the process goes smoothly:
Have patience. Once you bring the vinegar to a simmer, turn the heat back so it reduces slowly. Don’t be tempted to have the heat to high on the vinegar – it will result in a burned, over-reduced vinegar mess.
Keep in mind the size of the pan you’re using. The wider the base, the more surface area, thus making the vinegar reduce quicker. If you use a smaller sauce pan, it will take longer to reduce the same amount of vinegar.
When the vinegar is done, it will not look as thick as you might think – that’s because it will thicken up quite a bit as it cools.
Substitutions
I use corn tortillas because I feel like corn tortillas are for tacos and flour tortillas are for burritos, but you could use flour tortillas for these tacos if you prefer.
You could also use all egg white instead of whole eggs – 2 egg whites = one egg.
We buy micro-greens at our local farmer’s market, but if you are unable to find them, use sprouts or chopped mixed greens.
Did you know that I used to be one of those people who hated cilantro? I tasted the offensive soapy taste so many of you have mentioned. But I persevered. I fought many battles. And I came out a victor! I won! And now I eat cilantro daily! If you think you don’t like cilantro, give it one more try – on these tacos!
These tacos are great for a weekend breakfast, breakfast for dinner, and especially those nights when you don’t feel like cooking a ‘real meal’! They’re easy, simple, and so delicious.
Farmers’ Market Breakfast Tacos
Ingredients
- 4 corn tortillas
- 1/2 cup grated extra-sharp white cheddar cheese
- 4 slices bacon
- 2 Tablespoons maple syrup
- 4 large eggs
- 4 Tablespoons chopped fresh cilantro divided
- 4 green onions sliced
- balsamic glaze
- micro-greens sprouts or chopped mixed greens also work.
Instructions
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer and sprinkle each tortilla with 2 Tablespoons grated cheese and set aside.
- Cook bacon in a microwave or skillet until it’s three-fourths of the way done, brush with maple syrup, and finish cooking. Chopping into bite size pieces, set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.
- Add green onions to a skillet and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
- Divide egg mixture among tortillas, top with micro-greens, and sprinkle with bacon bits and remaining cilantro. Fold each tortilla in half and drizzle with balsamic reduction.
Love love love this recipe!!! Totally would have never thought of doing a balsamic reduction with this, genius. Need to devour these tacos asap! Pinned
Thanks Krista! I know what you mean… we made these last weekend and as I was writing this post I really wanted to go make some more! The combo is so good! 🙂
These look amazing. Of course anything with bacon is amazing. I love that your ingredients are from farmers markets too. I need to visit ours today in fact!
Thanks Suzy – can’t think of a better way to spend a Saturday morning!
Thank you for including our Breakfast Tacos in your roundup! 🙂 Cheers
Hi Jen and Emily! I’m so glad you added me on Facebook! I’ve LOVED spending time pouring through your blog and Pinterest boards tonight. What a beautiful blog you have! Well done!
Can’t wait to see more from you two.
Happy eating!
Emily
http://www.onelovelylife.com
Thanks Emily!! 🙂
Hello Jen & Emily,
I came across this recipe of yours via Pinterest.
I am always interested in breakfast alternatives, and these breakfast tacos were super-delicious and easy to make.
Corn tortillas were freshly made by my beloved. Since we live in Kyoto, Japan, cilantro is hard to come by, but she suggested a Japanese leaf, oba. Oba, like cilantro, has a very particular taste to it, but we found it worked quite well. I adjusted some of the portions of ingredients, since we were making a brunch out of it. It was fantastic to find I could use more eggs and bacon (the maple syrup taste was outrageous!) and kind of improvise with the rest and still have a very delicious mix. It was my first time making a balsamic reduction, and that was so yummy I will probably make it often in the future.
Thank You for a wonderful recipe I know I will use again!
Warmly,
Mark
Awesome!! Thanks for the awesome feedback Mark! 🙂
Thanks for posting on your site!
3 of my favorites: Eggs, Bacon and Cheese. Definitely gonna try this one! However, I hope my cooking ends up like the images you took! But probably not I guess! I really do not know how ladies can cook so much better and their dishes look so extremely yummy! Mine looks like crap every single time! Spoil my own appetite every time I look at my own cooking! LOL!
What kind of micro greens were they? Excited to make these after picking up some bacon at my farmers market.
I have made these twice. Once with the balsamic glaze and once without. Loved them both ways. We found we tasted the maple bacon more without the glaze so probably will do it this way. We are going to try habanero honey instead of the maple syrup for the bacon next time. So fast and simple to make, beautiful and very tasty. Will be making them often, I’m sure. This is breakfast tacos elevated to a whole new level. Do try this. Microgreens are hard to find, so we used a mixed green mixture and chopped it finely. I did try to save a pan and cooked the bacon with the maple syrup first, then used the same pan for the egg without cleaning it. Not the best idea I’ve ever had. LOL.
Thanks for the feedback!! So happy you loved them 🙂