Ingredients
Flatbread Breakfast Tacos
- 8 each Kontos 4" Flatbread 10008018
- 8 oz Cheddar Scrambled Eggs Reserved Warm
- 0.5 cup(s) Bacon Bits Reserved Warm
- 8 slice(s) Avocado Halved, Cored, Thinly Sliced
- 4 tbsp(s) Salsa Verde
- As needed Cilantro Minced
- As needed Radish Thinly Sliced
Cheddar Scrambled Eggs
- 1 tbsp(s) Vegetable Oil
- 4 each Large Eggs Lightly beaten
- 0.50 cup(s) Cheddar Cheese Shredded
- To taste Kosher Salt
- To taste Ground Black Pepper
Instructions
Flatbread Breakfast Tacos
- Pre-heat a griddle over medium-high heat.
- Toast both sides of each flatbread for 20 seconds or until hot and pliable.
- Top each flatbread with 1 oz. of scrambled eggs, 1 Tbsp(s) of bacon bits, 1 slice of avocado and 1/2 Tbsp(s) of Salsa verde.
- Garnish each flatbread taco with fresh minced cilantro and thinly sliced radish.
Cheddar Scrambled Eggs
- Place a medium size skillet over medium heat.
- Add vegetable oil, eggs and cheddar cheese.
- While stirring with a rubber spatula periodically, cook the eggs for 5-7 minutes or until they are fluffy and cheese is melted; Adjust seasoning with salt and pepper as needed.
- Reserve Warm.
Tried this recipe?Let us know how it was!