Line 8 slices of bacon vertically side by side.

Fold back every other bacon strip and lay a slice of bacon perpendicular to the original 8 strips. Repeat this step until your entire bacon weave is done, alternating which strips go over and which strips go under the original 8 bacon strips. If this sounds confusing at all just watch the video.

Bake the bacon weave in your oven for 15 minutes at 350°.

Remove the bacon weave from the oven, pat down with paper towels to remove excess grease, place an upside-down bowl over the bacon weave and trace around the bowl with a knife so you’re left with a circular bacon weave.

Hang the bacon weave over chopsticks or kabob sticks, balance the sticks across 2-pint glasses, and bake for another 5 minutes or until the bacon is crispy.

Whisk together eggs and milk in a bowl.

Melt butter in a skillet over medium heat, add eggs, and cook, stirring occasionally until they reach your desired level of doneness.

Add shredded Cheddar to scrambled eggs and stir to combine.

Fill your bacon weave taco shell with scrambled eggs and your choice of toppings. I went with diced jalapeño, diced red pepper, diced red onion, and hot sauce