Even though I’m not a huge fan for that all important first-meal-of-the-day, somehow I don’t mind breakfast for dinner. It’s a fun way to get over a weeknight dinner lull and gives you a burst of energy to start your night off right!

Since my folks love pancakes and eggs, I thought I’d treat them to a nifty pancake taco idea that’s been stirring around in my mind for a while. I figure we could all use some cheering up, so I got to cooking and came up with a recipe you guys will definitely like! It’s big on flavor but not a hard recipe at all….in fact; you probably have all the ingredients for it in your fridge already.

A fluffy pancake takes place of a taco shell, and crisp bacon instead of meat. Then you dollop on some cheesy eggs spiked with hot sauce and fold that pancake around all that tasty filling. I also highly recommend adding some fresh (or lightly grilled) red bell peppers….it’s the crunchy coolness that every taco needs. My mom loved all her favorite breakfast flavors wrapped up like a taco. She didn’t even want the maple syrup I served with it. My dad dug into his taco really fast too (he drizzled on some maple syrup goopy-ness). At the speed he ate this, I’m pretty sure he likes my pancakes and eggs better than his favorite diner’s haha.

Anyway…try it out and have fun with these pancake tacos!

**I stick the bacon in the oven while I cook the pancakes and eggs. By the time everything is ready, the bacon is crispy and ready to assemble!**

 

4 large pancakes

8 pieces of bacon

4 eggs

¼ cup skim milk

1/3 cup cheddar cheese (shredded)

¼ teaspoon hot sauce (or to taste)

¼ red bell pepper (julienned)

Salt and pepper to taste

Maple syrup (optional)

 

Make the pancakes (use 2 scoops of batter from the ice cream scooper…2 minutes on each side over medium-low heat).

Cook the bacon in a skillet or the oven until crisp (4-7 minutes depending on method of preparation).

Put a nonstick skillet/pot over medium heat. In a small bowl, whisk together the eggs, milk, and hot sauce with a generous pinch of salt/pepper. Stir in shredded cheddar cheese. Pour into pan. Cook until desired doneness (around 3-5 minutes).

Lay one pancake on a sheet of parchment paper, wax paper, or foil.  Put two pieces of bacon in the center of the pancake and then top with a scoop of eggs. Garnish with a few thinly sliced red bell peppers. Using the parchment paper, wrap half of the pancake taco like a burrito (so you can hold onto the wrapped end and eat the “taco” easier).

Repeat with the other 3 pancakes.

Enjoy!

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