Ingredients:
- Flour tortillas, warmed, 6-inch (8 pieces)
- Russet potato, large, peeled, sliced into quarter-inch cuts (1 piece)
- Cheddar cheese, shredded (1 tablespoon)
- Salt, kosher (1/2 teaspoon)
- Pepper, freshly ground (1/2 teaspoon)
- Avocado, sliced (1 piece)
- Bacon, sliced into half-inch strips (4 ounces)
- Eggs, large (8 pieces)
- Butter, unsalted (2 tablespoons)
- Hot sauce (1 tablespoon)
Directions:
1. Heat a nonstick skillet on medium. Add the bacon and cook for six to eight minutes or until crisp. Allow excess oil to drain off by placing the bacon top of paper towels.2. Add the potatoes to the same skillet. Cook for ten to twelve minutes or until tender and golden brown. Transfer onto a plate and sprinkle with pepper and salt.
3. Place the eggs in a large mixing bowl. Whisk well and then season with pepper and salt.
4. Meanwhile, heat another skillet on medium before adding butter. Add the whisked eggs and cook for three minutes or until just set. Turn off the heat and stir in the cooked bacon.
5. Divide the potatoes as well as the egg and bacon mixture into 8 equal portions; place on the tortillas.
6. Serve topped with avocado and cheese, then drizzled with hot sauce.
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