Ingredients

• 3 - Strips of Bacon
• 3 - Eggs
• 3 - Tortillas
• 1 handful - Shredded Mexican Cheese
• 2 tbsp - Avocado Oil
• 1 tspn - Salt
• 1 tspn - Pepper
• ¼ tspn - MSG
• 1 glob - Hot Sauce (Melinda's Ghost Pepper recommended)

Procedures

1. Start Cooking Bacon
   • Begin heating a frying pan at medium-high heat. Cover with parchment paper. This will catch the grease from the bacon, so it's easier to dispose of!
   • Place strips of bacon onto the parchment paper
   • Lightly pepper the bacon (no salt) and add a pinch of MSG
   • Cook until you see the bacon begin to brown on the under side (about 8 min)
   • Flip the bacon. Let it cook until both sides brown. About 6 more min.
   • Let bacon sit on a paper towel for about 2 min
2. Heat Tortillas (While Bacon Cooking)
   • In a clean pan (or directly over the flame if you have a gas stove), heat tortillas on each side. Don't use a microwave because it just won't taste as good.
   • Distribute the cheese amongst each taco to let it melt
3. Scramble Eggs (While Bacon Cooking)
   • Begin heating a small pan to high temperature
   • Crack your 3 eggs into a bowl or plate with rim
   • Scramble well
   • Season with the tspns of salt, pepper, and MSG, and stir well
   • Once the pan is heated, pour the tbspns of avocado oil in and let it begin to simmer and glisten
   • Pour your eggs in. They will quickly begin to fry and bubble. Use a spatula to stir them and scramble them.
   • Once the eggs have finished cooking, you will have perfect, thick, fluffy eggs to make up the substantive part of the breakfast taco. A breakfast taco makes or breaks at this step.
   • Distribute the eggs among the three tortillas equally
4. Assemble the Tacos
   • Dash a bit of hot sauce on each of the three currently-just-egg-and-cheese tacos you've made
   • Split each strip of bacon in half and throw 2 half-strips into each taco
5. Enjoy!