Bacon & Eggs Tacos

Directions

1. 1
   Boil buttetnut squash in salted water til 90% cooked.
2. 2
   Drain and drop squash in ice bath.
3. 3
   Slowly render bacon until crispy, remove bacon from pan and set aside.
4. 4
   Saute zucchini in bacon fat.
5. 5
   Add vegetable oil or butter if needed.
6. 6
   When zucchini is 90% cooked, add butternut squash and 1 tablespoon butter.
7. 7
   When veggies are caramelized and tender add brown sugar and toss until dissolved and remove from pan.
8. 8
   Set aside.
9. 9
   Whisk together eggs and milk.
10. 10
    Add salt and pepper.
11. 11
    Heat 2 tablespoons of butter in a saute pan and scramble eggs until desired consistently.
12. 12
    Add cayenne.
13. 13
    Incorporate squash and bacon at the very end of scrambling.
14. 14
    Variations; Crushed pepper flakes, allspice, cinnamon, nutmeg, pumpkin, clove, pumpkin pie spice, paprika, bell pepper, onions, shallots, garlic, cream, potato, sage,