Bacon and Egg Tacos

Servings: 1


  • 8 Slices Caribbean Passions streaky bacon (6-8 slices), diced.
  • 1 Slices whole red pepper diced
  • 1 large jalapeño pepper diced
  • 1 Small red onion chopped
  • 6 taco shells
  • 6 Chippenham Eggs beaten
  • 12 oz Cheddar cheese shredded
  • 2 tbsp butter
  • Salt and pepper


  • In a medium non-stick skillet, heat 1 tbsp. butter over medium heat; sauté onions, red and jalapeno peppers for 2 minutes or until softened. Add bacon, sauté 2 minutes or until heated through. Remove to bowl; cover to keep warm.
  • In a small bowl or measuring cup, whisk eggs, salt and pepper
  • Melt remaining butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
  • Spoon eggs on each tortilla, top with bacon mixture, cheese and onion. Serve and enjoy!