Recipes Breakfast + Brunch Eggs Breakfast Tacos 5.0 (2) 4 Reviews For his take on breakfast tacos, F&W's Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese. Slideshow: More Great Breakfast Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Published on February 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Ingredients 4 slices of bacon 8 large eggs 1 tablespoon milk or water Kosher salt Pepper 1 tablespoon unsalted butter 8 corn tortillas, warmed 1/2 cup shredded Monterey Jack cheese 1 medium Hass avocado—peeled, pitted and sliced Sliced radishes, cilantro leaves, finely chopped white onion, lime wedges and hot sauce, for serving Directions Preheat the oven to 400°. In a large nonstick skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break the slices in half. In a medium bowl, beat the eggs with the milk and a generous pinch each of salt and pepper. Wipe out the skillet and melt the butter in it over moderately high heat. Add the eggs and cook, stirring frequently, until small, soft curds form, about 3 minutes. Arrange the tortillas on a large baking sheet. Spoon the eggs on the tortillas and sprinkle with the cheese. Bake for about 3 minutes, until the cheese is just melted. Top the eggs with the bacon and avocado. Serve right away, with radishes, cilantro, white onion, lime wedges and hot sauce. Rate it Print