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Breakfast Tacos

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Calories: 650
breakfast tacos with green cilia, bacon, avocado and cheddar cheese on parchment paper

Loaded with bacon, eggs, avocado and cheddar cheese, our super easy breakfast taco recipe is hearty, filling and oh-so-delicious.

Because You Can’t Fly to Austin Every Time You Crave Breakfast Tacos

Sometimes the best breakfast tacos in town are the ones that are made right in your own kitchen. If you live in Austin, Texas, where incredible breakfast tacos are to be found at just about every turn, you miiiiiight find better ones if you go out for breakfast. Just maybe. But even if you live in Austin, going out for breakfast isn’t always so appealing—after all, it requires actual pants instead of pajamas and often requires waiting in line, too! Enter these homemade breakfast tacos!

bacon, eggs, tortillas, cheddar cheese, limes, cilantro, salsa and green chilis on the counter for breakfast tacos

Ingredients You’ll Need to Make Breakfast Tacos (Bet You’ve Got Most of This Stuff Already)

While some people add chorizo, potatoes or additional veggies, we like to keep the breakfast taco filling as classic as possible—nothing but the good stuff, basically! Here’s everything you’ll need to make these easy breakfast tacos:

  • Corn tortillas

  • Vegetable oil

  • Bacon (if you’d like to make these into vegetarian breakfast tacos, just skip the bacon)

  • Eggs

  • Green chilies

  • Cheddar cheese

  • Avocado

  • Pico de gallo

  • Cilantro (totally optional—if you hate cilantro, just skip it)

  • Lime

8 raw eggs and a can of green chilis in a bowl
bacon in a cast iron pan
eggs scrambled in a cast iron pan with green chilis
eggs scrambled in a cast iron pan with green chilis topped with shredded cheddar cheese

How to Make Breakfast Tacos

  1. Toast your tortillas! Warm the tortillas in a tiny bit of oil on both sides. Cover them with a towel to keep warm while you do the rest.

  2. Cook the bacon! When the bacon is crisp, take it off the heat. Save the drippings, you’ll need them in a minute!

  3. Whisk the eggs! The key to great scrambled eggs is to really whisk them until you can’t see any whites at all. Whisk in the green chilis and salt, too.

  4. Scramble the eggs! In the bacon drippings! If you want to make vegetarian breakfast tacos, you could just use a bit more oil. But if you’re a carnivore, use those drippings—it’ll make the scrambled eggs SO good.

  5. Cheese the eggs! Sprinkle the cheese over the eggs and let it melt a bit.

  6. Assemble the tacos! Eggs, then bacon, then cilantro, avocado slices, pico de gallo and a squeeze of lime juice.

  7. Eat the breakfast tacos! Yay! The best part of making breakfast tacos!

homemade breakfast tacos on parchment paper, made with corn tortillas, scrambled eggs, cheddar cheese, green chilis

What Goes Well With Breakfast Tacos?

There’s something great about the simplicity of just serving these egg breakfast tacos with plenty of coffee and not much else. They’re so delicious and they cook in just one pan—easy breakfast, easy clean up. But, if you’re wanting a bigger breakfast, you could round out these breakfast tacos with some yummy Mexican side dishes:

homemade breakfast tacos with green chilis, bacon, avocado and cheddar cheese
homemade breakfast tacos with green chilis, bacon, avocado, cheddar cheese and salsa

Tools You’ll Need

More Easy Taco Recipes to Try

homemade breakfast tacos with green chilis, bacon, avocado, cheddar cheese and salsa

How Do You Breakfast Taco?

If you make our breakfast taco recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Breakfast Tacos

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Calories: 650

Ingredients

  • 8 (6-inch) Corn tortillas
  • 1 1/2 tbsp Vegetable oil
  • 8 slices Bacon, drippings reserved
  • 8 Eggs
  • 4 oz can Green chilies
  • 3/4 tsp Salt
  • 1 1/4 cup Shredded cheddar cheese
  • 1/4 cup Chopped cilantro, optional
  • 1 Avocado, sliced
  • 1/3 cup Pico de gallo
  • 1 Lime, cut into 8 half wedges

Method

  1. In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil, cook 2 of the corn tortillas on both sides until lightly toasted. Transfer to a plate and repeat with remaining oil and tortillas. Cover with a towel to keep warm. Alternatively you can skip the skillet and oil and toast the tortillas over an open oven flame if you have a gas stove.
  2. Reduce heat to medium and cook the bacon until crispy. Remove pan from heat. Transfer the bacon to a paper towel lined plate. Pour the bacon grease to a heat proof container, reserve to cook eggs in. Carefully wipe out the skillet used for the bacon.
  3. In a medium bowl beat the eggs with the green chilis (use as much or as little as you'd like) and salt until fully incorporated.
  4. Heat 1-2 tablespoon of bacon drippings in the pan over medium heat. Pour in the eggs and cook, moving them around occasionally with a wooden spoon until mostly cooked through.
  5. Sprinkle with the shredded cheese and continue to cook until the cheese is melted and the eggs set.
  6. Divide the eggs among the warm tortillas. Top each taco with cilantro, avocado slices, pico de gallo and a squeeze of lime juice.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 650
  • Protein 34 g
  • Carbohydrates 28 g
  • Total Fat 45 g
  • Dietary Fiber 6 g
  • Cholesterol 396 mg
  • sodium 1573 mg
  • Total Sugars 1 g

Breakfast Tacos

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