Course Appetizer, Breakfast, Brunch
Cuisine American, Mexican
Servings 8 tacos

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!

Flatbread Breakfast Tacos

Featuring our warm 4-inch flatbread tacos topped with cheesy cheddar scrambled eggs, bacon bits, and sliced avocado. The tacos are finished with salsa verde, chopped cilantro and thinly sliced radish for the ultimate breakfast taco experience.
Kontos® 4” Flatbread #10008018