EGGS AND BACON PANCAKE TACOS

Eggs and Bacon Pancake Tacos image

These savory breakfast tacos are the perfect way to start your day. They come to life with fun and fresh toppings.

Provided by Betty Crocker Kitchens

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

6 eggs
1/3 cup milk
1 tablespoon butter
2 cups Bisquick™ Original pancake and baking mix
1 cup milk
2 eggs
1/4 cup sliced green onions
3/4 cup shredded Cheddar cheese (3 oz)
1/3 cup crisply cooked and crumbled bacon
3/4 cup pico de gallo or salsa
6 tablespoons diced avocado
Additional sliced green onion and chopped fresh cilantro, if desired

Steps:

In medium bowl, beat 6 eggs and 1/3 cup milk with whisk until mixed well. In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle. Pour egg mixture into skillet; cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist and creamy. Cover and keep warm until ready to serve.
Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, 1 cup milk and 2 eggs with whisk until well combined. Stir in green onions.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Keep warm in 200°F oven until ready to serve.
To serve tacos, add to center of each pancake 2 heaping tablespoons scrambled eggs, 1 tablespoon cheese, 1 heaping teaspoon bacon, 1 tablespoon pico de gallo, 1 heaping teaspoon avocado and additional toppings as desired. To serve, cup filled pancake in hand, and eat.

Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 275 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 0 g