Breakfast Tacos

Prep work:

1. Preheat oven to 400℉.
2. Stack up 2 tortillas at a time and wrap in foil. Combine the sauce ingredients together and set aside.

Bake the Bacon/Hashbrowns and Heat Tortillas:

1. Line a baking sheet with foil and add the bacon on one side and hashbrowns on the other.
2. Bake for 12 minutes. Flip the bacon and hashbrowns. Bake for 10-12 minutes, or until crispy. Transfer the bacon to paper towels and tent the hashbrowns with foil.
3. Turn heat off oven. Add the wrapped tortillas to the warm oven and close the door until ready to serve.

Scramble the Eggs:

1. Crack the eggs into a medium bowl and whisk vigorously for 1 minute, until very frothy. Add the cheese and whisk to incorporate.
2. Melt the butter over LOW heat in a 10 or 11-inch nonstick skillet. Wait until it begins to foam.
3. Add the eggs and whisk the top of the eggs vigorously again, until the top is very foamy. Let the bottom begin to set slightly.
4. Use a silicone spatula to push the eggs into the middle. Tilt the pan to let uncooked eggs slide onto the surface of the pan. Let set again, and repeat. Handle the eggs gently and minimally to protect the air pockets and keep them fluffy.
5. Once the eggs are mostly set, remove the skillet from the heat. The heat from the pan will finish cooking them. Season with salt/pepper.

Assemble the Tacos

1. Optional: Dice the hashbrowns and/or bacon.
2. Take the warm tortillas from the oven. Spoon the eggs into the tortillas and add the hashbrowns and bacon on the sides.
3. Top with Pico de Gallo and chives. Add a few dabs of sauce and serve with sliced avocados if desired!