Breakfast Tacos. Bacon, eggs cheese and corn tortillas

Yields: 4 servings (2 tacos per person)
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients:
For the Bacon:
8 slices bacon (thick-cut recommended)
For the Eggs:
8 large eggs
2 tbsp milk or cream (optional, for fluffier eggs)
Salt and freshly ground black pepper to taste
For the Cheese:
1 cup shredded cheddar cheese, Colby Jack, or a Mexican blend
For the Tacos:
8 corn tortillas (street taco size is perfect)
Optional Toppings:
Salsa (red or green)
Hot sauce
Diced avocado or guacamole
Diced white or red onion
Fresh cilantro, chopped
Pico de gallo
Sour cream or Mexican crema
Equipment:
Blackstone griddle or large skillet
Spatulas
Bowl for eggs
Whisk or fork
Plate lined with paper towels (for bacon)
Foil dome or lid (optional, for melting cheese on tacos)
Instructions:
Cook the Bacon: Preheat your Blackstone griddle to medium heat. Lay the bacon slices flat on the griddle. Cook until crispy, flipping occasionally. This usually takes about 8-12 minutes depending on thickness. Once done, remove the bacon to a paper-towel-lined plate to drain. Once cool enough to handle, crumble or chop the bacon. Leave some bacon grease on the griddle for cooking the eggs and tortillas – it adds incredible flavor!