The Ultimate Jersey-Pocket Taco

Ingredients

• 3 slices bacon, diced
• ½ sweet potato, prebaked and diced
• 6 six-inch corn tortillas
• 3 eggs, beaten
• pinch salt (optional)
• 1 avocado, sliced
• ½ cup shredded Monterey Jack cheese
• 3 10x10-inch squares foil

Directions

1. 1. Cook bacon in pan over medium heat until crispy. Remove from pan and set aside.
2. 2. Drain and reserve all but 1 Tbsp of bacon fat. Add sweet potato and cook until crispy on the outside, about five minutes. Remove and set aside.
3. 3. Fry tortillas one at a time in reserved bacon fat, about 10 to 30 seconds, until lightly browned but still soft. Add more bacon fat to pan as needed. Pat tortillas dry with paper towels, then stack two on each piece of foil.
4. 4. Pour eggs into pan, add salt (if using), bacon, and potatoes; scramble until set.
5. 5. Layer tortillas with equal portions of sliced avocado, cheese, and egg mixture.
6. 6. Roll one edge of the foil over the taco, then fold the bottom of the foil up, and continue rolling into a tube. Twist the top of the foil tube for easy access on the bike.