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Bacon and Butternut Squash Breakfast Tacos

Servings 6 tacos

Ingredients

  • 4 slices bacon chopped
  • 2 cups butternut squash cubed
  • ¼ cup white onion finely diced
  • ½ teaspoon rubbed sage
  • 2 cloves garlic minced
  • ¼ teaspoon black pepper
  • 6 corn tortillas warmed
  • pico de gallo fried eggs, cilantro, optional

Instructions

  1. In a large skillet over medium-high heat, cook bacon and almost cooked through. Add squash, onion, and sage; lower heat to medium. Cover and cook, stirring occassionally, until squash is tender, about 5 minutes. Add garlic and black pepper and cook just until garlic is fragrant, about 30 seconds.
  2. Divide the mixture over the corn tortillas and top as desired.