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    Breakfast Tacos

    February 24, 2024

    Sometimes, the best breakfast tacos in town are the ones made right in your own kitchen. Loaded with bacon, eggs, avocado and cheddar cheese, our easy breakfast taco recipe is a homemade winner.

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    breakfast tacos made with eggs, bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice & hot sauce

    More Mexican-Inspired Breakfast Recipes

    Our Simple Breakfast Tacos Recipe

    We always find ourselves between Team Breakfast Burrito and Team Breakfast Taco and sometime team Huevos Rancheros. You can’t lose either way, especially if you’re preparing our soft scrambled eggs to go inside these breakfast delights. If you’re looking for all the fixings, we’ve got you covered with our Instant Pot Beans, Guacamole, Pico de Gallo, and Homemade Salsa.

    eggs, bacon, cheese, chiles, salt, corn tortillas, cilantro, avocado, pico de gallo, limes and hot sauce in prep bowls

    Ingredients For The Best Breakfast Taco Recipe

    • Corn tortillas

    • Vegetable oil

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

    • Eggs

    • Green chilies

    • Cheddar cheese

    • Avocado

    • Pico de gallo

    • Cilantro

    • Lime

    corn tortillas being warmed in a skillet
    bacon being fried in a skillet
    eggs, green chiles, and salt being combined in a bowl
    eggs whisked with salt and green chiles being cooked in a skillet

    How to Make Breakfast Tacos

    1. Toast your tortillas! Warm the tortillas in a tiny bit of oil on both sides in a warm skillet. Cover them with a clean dish towel or in a tortilla warmer 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.

    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.

    breakfast tacos being assembled surrounded by all the fixings: eggs, bacon, salsa, avocado, cilantro, limes and hot sauce
    breakfast tacos made with eggs, bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice & hot sauce

    How to Store + Tips

    • You can make these your own and add chorizo, potatoes or additional veggies.

    • Pick up a tortilla warmer to keep your tortillas perfectly toasty.

    • What goes well with breakfast tacos? Coffee, of course, but also our Perfect Guacamole, Pico De Gallo with Cabbage or Fresh Restaurant Style Salsa.

    • Leftover ingredients are best kept stored individually, for future taco assembly. Everything will keep in the fridge for 3-4 days. We don’t recommend freezing these breakfast tacos!

    breakfast tacos made with eggs, bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice & hot sauce

    More Of Our Favorite Mexican Breakfast Recipes

    Put On A Fresh Pot Of Coffee And Find More Great Recipes

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    Breakfast Tacos

    Updated on February 24, 2024

    • Serves:  4
    • Prep Time:  10 min
    • Cook Time:  30 min
    • Calories:  539
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    Ingredients

    • 1½ tablespoons vegetable oil
    • 8 (6-inch) corn tortillas
    • 8 slices bacon
    • 8 large eggs
    • 2 tablespoons mild green chiles (from a 4-ounce can)
    • ¾ teaspoon sea salt
    • 1¼ cup shredded cheddar cheese
    • ¼ cup chopped fresh cilantro (optional)
    • 1 avocado, pitted and sliced
    • ⅓ cup pico de gallo
    • 1 lime, cut into wedges, for serving
    • Hot sauce, for serving (optional)

    Method

    1. Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Once the oil is glistening, working one at a time, add the tortillas and cook until lightly toasted, about 30 seconds per side. Transfer the tortillas to a plate and cover with a clean kitchen towel to keep warm. Add the remaining oil to the skillet 1 teaspoon at a time as needed.

    2. Reduce the heat to medium. Add the bacon and cook until the bacon begins to crisp, about 4 minutes per side. Using tongs, transfer the bacon to a paper towel-lined plate, reserving 1 to 2 tablespoons of the bacon fat in the pan.

    3. While the bacon cooks, in a medium bowl, beat the eggs with the green chiles and salt until fully incorporated. Pour the eggs into the pan and stir slowly to scramble until the eggs are just set but still slightly wet, 1 to 2 minutes. Sprinkle the shredded cheese over the top and fold a few more times until the cheese begins to melt, about 1 minute. Remove the skillet from the heat and divide the egg mixture equally among the toasted tortillas.

    4. To serve, top each taco with the bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice. Drizzle the hot sauce over the top if using.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 539
    • Protein 26 g
    • Carbohydrates 27 g
    • Total Fat 38 g
    • Dietary Fiber 7 g
    • Cholesterol 43 mg
    • sodium 1249 mg
    • Total Sugars 5 g

    Breakfast Tacos

    Questions & Reviews

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    • Tresa

      Big Fan! Prefer a breakfast taco over a breakfast burrito, could eat this daily.

      Thanks Tresa, we are so happy you loved it!

    • Jenn

      I had never had a breakfast taco, so so good! Dare I say they were better than breakfast burritos? I don't want to make any enemies though.

      Thank you! Both are so good!