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Breakfast Tacos

Cedar Oak Farms
Think french toast wrapped around scrambled eggs and bacon then drizzled in maple syrup. Delicious!
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast
Cuisine Southern
Servings 6


  • 6 flour tortillas, street taco size
  • 8 eggs, divided
  • 1/4 – 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 tablespoons butter
  • 4 slices bacon, fried
  • Maple Syrup
  • Green onion, sliced


  • In a medium bowl crack 4 eggs and add the heavy cream, sugar, vanilla, cinnamon, and allspice. Whisk vigorously to blend.
  • Melt the butter in a medium skillet. Crack 4 eggs into the skillet and start breaking about the eggs with a wooden spoon. Keep moving until you have soft curdles of eggs. Remove from heat.
  • Heat a griddle. Dip the tortillas in the French toast batter giving them a solid coating. Shake off excess batter and fry on the griddle for 2-4 minutes. Flip and grill on the other side for about 2 additional minutes.
  • Divide the eggs among the tortillas crumble the bacon evenly over each tortilla. Drizzle with maple syrup and garnish with the green onion.
  • Sit back and enjoy the taste of the South!
Keyword Eggs, Tacos