Why You’ll Love This Recipe
I love these breakfast tacos because I can customize every taco with the fillings and toppings I have available. The combination of eggs, bacon, potatoes, and cheese gives me plenty of satisfying flavor, while fresh toppings keep everything bright.
I also like that most of the components can be prepared ahead of time. When I cook the potatoes and bacon in advance, I can assemble warm breakfast tacos in just a few minutes the next morning.
These tacos also work well when I am feeding a group. I can arrange the fillings and toppings separately and let everyone build their own tacos.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 small flour or corn tortillas
- 8 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 6 slices bacon
- 2 medium potatoes, diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 avocado, sliced or diced
- ½ cup salsa
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sliced jalapeños, optional
- Hot sauce, optional
Directions
- I cook the bacon in a large skillet over medium heat until crisp. I transfer it to a paper towel-lined plate, let it cool slightly, and crumble or chop it into pieces.
- I heat the olive oil in a skillet over medium heat and add the diced potatoes.
- I season the potatoes with smoked paprika, garlic powder, some of the salt, and black pepper. I cook them for about 10 to 15 minutes, stirring occasionally, until they are golden on the outside and tender in the center.
- While the potatoes cook, I crack the eggs into a bowl. I add the milk and remaining salt and whisk until well combined.
- I melt the butter in a nonstick skillet over medium-low heat.
- I pour in the eggs and cook them gently, stirring and folding with a spatula until soft and fluffy. I remove them from the heat just before they look completely dry because they continue cooking from the residual heat.
- I warm the tortillas in a dry skillet for about 20 to 30 seconds per side. I can also wrap them in a slightly damp paper towel and warm them briefly in the microwave.
- I divide the scrambled eggs among the warm tortillas.
- I add the crispy potatoes, bacon, and shredded cheese.
- I finish each taco with avocado, salsa, cilantro, jalapeños, or hot sauce.
- I serve the breakfast tacos immediately with lime wedges on the side.
Servings and Timing
This Breakfast Tacos recipe makes approximately 8 tacos and serves about 4 people when I serve two tacos per person.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: approximately 35 minutes
- Servings: 4
- Yield: 8 tacos
I can shorten the morning preparation time by cooking the bacon and potatoes in advance. Then I only need to warm those ingredients, scramble fresh eggs, heat the tortillas, and assemble the tacos.
Variations
For sausage breakfast tacos, I replace the bacon with cooked and crumbled breakfast sausage or chorizo. I especially like chorizo when I want a smoky, spicy flavor.
For vegetarian breakfast tacos, I leave out the bacon and add black beans, sautéed peppers, mushrooms, or extra potatoes.
When I want extra vegetables, I sauté diced bell peppers and onions before scrambling the eggs. I can also add spinach and let it wilt briefly in the skillet.
For spicy breakfast tacos, I add fresh jalapeños, pepper Jack cheese, spicy salsa, or my favorite hot sauce.
For lighter breakfast tacos, I leave out the potatoes or bacon and fill the tortillas with scrambled eggs, avocado, salsa, and fresh vegetables.
Storage/Reheating
I prefer storing the individual breakfast taco components separately because assembled tacos can become soggy in the refrigerator.
I transfer leftover eggs, potatoes, and bacon to airtight containers and refrigerate them promptly. I use the cooked leftovers within about 3 to 4 days.
To reheat the filling, I warm the potatoes and bacon in a skillet or microwave until thoroughly heated. I gently reheat the eggs separately so I don’t overcook them.
I warm the tortillas just before assembling the tacos and add fresh ingredients such as avocado, cilantro, and salsa after reheating.
For meal prep, I can also assemble tacos without the fresh toppings, wrap them individually, and refrigerate them. I add avocado, salsa, and cilantro after reheating for the best texture.
FAQs
What tortillas work best for Breakfast Tacos?
I use either flour or corn tortillas depending on the texture I want. Flour tortillas are soft and flexible, while corn tortillas give me a more pronounced toasted corn flavor. I always warm them before assembling the tacos because warm tortillas are easier to fold.
Can I make Breakfast Tacos ahead of time?
Yes. I prepare the bacon and potatoes ahead and refrigerate them separately. In the morning, I reheat the fillings, scramble the eggs, warm the tortillas, and assemble everything. I prefer adding avocado and other fresh toppings immediately before serving.
How do I keep Breakfast Tacos from getting soggy?
I avoid adding too much salsa before serving, and I make sure my cooked ingredients aren’t excessively oily or wet. When I prepare tacos ahead, I keep salsa, avocado, and other moist toppings separate until I am ready to eat.
Can I freeze Breakfast Tacos?
Yes. I assemble the tacos with cooked eggs, potatoes, bacon, and cheese but leave out salsa, avocado, cilantro, and other fresh toppings. I wrap each taco securely and freeze them in a freezer-safe container. I thaw them in the refrigerator before reheating or reheat carefully from frozen until hot throughout.
What should I serve with Breakfast Tacos?
I like serving breakfast tacos with fresh fruit, breakfast potatoes, black beans, refried beans, or a simple fruit salad. For brunch, I also put out salsa, guacamole, sour cream, jalapeños, and hot sauce so I can customize each taco.
Conclusion
Breakfast Tacos are one of my favorite ways to make a satisfying breakfast with ingredients I already keep in my kitchen. I love the combination of fluffy eggs, crispy potatoes, smoky bacon, melted cheese, creamy avocado, and fresh salsa wrapped inside a warm tortilla.
