Ingredients
6
eggs
1/3
cup milk
1
tablespoon butter
2
cups Bisquick™ Original pancake and baking mix
1
cup milk
2
eggs
1/4
cup sliced green onions
3/4
cup shredded Cheddar cheese (3 oz)
1/3
cup crisply cooked and crumbled bacon
3/4
cup pico de gallo or salsa
6
tablespoons diced avocado
Additional sliced green onion and chopped fresh cilantro, if desired
Preparation
In medium bowl, beat 6 eggs and 1/3 cup milk with whisk until mixed well. In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle. Pour egg mixture into skillet; cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist and creamy. Cover and keep warm until ready to serve.
Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, 1 cup milk and 2 eggs with whisk until well combined. Stir in green onions.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Keep warm in 200°F oven until ready to serve.
To serve tacos, add to center of each pancake 2 heaping tablespoons scrambled eggs, 1 tablespoon cheese, 1 heaping teaspoon bacon, 1 tablespoon pico de gallo, 1 heaping teaspoon avocado and additional toppings as desired. To serve, cup filled pancake in hand, and eat.
