Vermont Breakfast Tacos
With scrambled eggs, bacon, hot sauce and aged white cheddar, these Vermont Breakfast Tacos blend together the flavors of Vermont and the US South. Fully customizable to ensure a breakfast everyone loves.
Calories 359 kcal 6 strips bacon 1/4 cup Vermont maple syrup 6 eggs 1 tablespoon milk 6 flour tortillas 1 cup Vermont white cheddar shredded hot sauce to taste
Preheat oven to 400°
Lay the bacon out onto a broiler pan or on a rack inside of a larger pan lined with aluminum foil.
Lay the bacon onto the rack and pour the syrup onto the bacon. Place the pan into the oven.
Regular cut bacon takes about 17 to 20 minutes and thick cut bacon will take about 20 to 25 minutes depending on how you like it cooked.
Transfer the bacon onto a plate with paper towels to help absorbs some excess fat.
Whisk the eggs together with the milk until well combined. Scramble the eggs over medium heat until cooked.
Divided the eggs between all the tortillas, sprinkle each with the cheese.
Top each taco with the bacon and hot sauce.
Calories: 359 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 21 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 198 mg | Sodium: 533 mg | Potassium: 202 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 439 IU | Calcium: 211 mg | Iron: 2 mg