If you’re a fan of cheesy scrambled eggs, crispy bacon, and avocado, you will love these quick and easy breakfast tacos. There’s just something about all my favorite breakfast flavors wrapped in a warm tortilla that makes me so excited to start cooking breakfast!
Originating from Texas, these tacos are a classic Tex Mex recipe. Fresh, healthy, and light, these homemade breakfast tacos are always a crowdpleaser. Serve this with my guacamole recipe or pico de gallo recipe for an even tastier taco.
Key Ingredients You Need
- Bacon — I love the crispy texture of bacon in the tacos. You can use thick or regular bacon.
- Tortillas — You can use flour or corn tortillas for your breakfast tacos.
- Eggs — There’s nothing better than soft, pillowy, scrambled eggs for breakfast!
- Shredded cheese — Feel free to use your favorite cheese. I use a three-cheese Mexican blend, but you can use cheddar, mozzarella, swiss, etc.
How to Make Breakfast Tacos
Step 1: Place a skillet or pan over medium heat and cook the bacon until crispy, about 15 minutes. Set aside on a paper towel-lined plate.
Step 2: Beat the eggs in a small bowl.
Step 3: Once the bacon has cooled, give it a rough chop to break it into small pieces.
Step 4: Warm the tortillas and transfer them to two clean kitchen towels to keep warm.
Step 5: In a medium pan over low heat, add the olive oil and green onion. Saute the onion for 1 to 2 minutes.
Step 6: Add the beaten egg and move it around constantly with a spatula. Once the eggs have almost cooked, add the cheese and fold to combine. Season with salt and pepper to taste. Assemble the tacos and garnish with chopped cilantro.
Tips For This Recipe
- Feel free to add whatever is in your fridge to these tacos. Vegetables such as spinach, kale, diced bell pepper, and chopped broccoli are great additions.
- If you’re not a fan of bacon, try breakfast sausage, carne asada, ground chicken/turkey, or chorizo.
- To avoid dry scrambled eggs, take them off the heat while they’re still a bit runny as they’ll cook through with the residual heat from the pan.
- If you do not have a gas stove to toast the corn tortillas, add them to a large dry skillet or griddle over medium heat instead.
Frequently Asked Questions
You can prepare components of these breakfast tacos ahead of time. You can cook the bacon the night before and store it in the fridge. The bacon takes the longest to cook, so it’ll save you time in the morning.
Refrigerate leftover breakfast tacos in an airtight container for up to 3 days. The avocado may not last long as it’ll oxidize after you slice it. Reheat leftovers in a skillet on the stovetop over medium-low heat.
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Breakfast Tacos
Ingredients
- 4 pieces of bacon
- 4 large eggs
- 2 stalks green onions sliced
- salt and pepper to taste
- ½ cup shredded cheddar cheese
- 4 tortillas
- 1 avocado peeled and deseeded
- fresh chopped cilantro
Instructions
- Place a skillet or pan over medium heat and cook the bacon until crispy, about 15 minutes. Set aside on a paper towel-lined plate. Once cooled give the bacon a rough chop to break it into small pieces.
- While the bacon is cooking, beat the eggs in a small bowl.
- Warm the tortillas and transfer them into two clean kitchen towels to keep warm.
- In a medium pan over low heat add the olive oil and green onion. Saute the onion for 1 - 2 minutes. Add the beaten egg and move it around constantly with a spatula. The key to great scrambled eggs is to keep them moving in the pan slowly and not to rush the process. Once the eggs have almost cooked through add the cheese and fold to combine. Season with salt and pepper to taste.
- Assemble the tacos- add the eggs, bacon, and avocado into each tortilla and garnish with chopped cilantro.
Notes
- Feel free to add whatever is in your fridge to these tacos. Vegetables such as spinach, kale, diced bell pepper, and chopped broccoli are great additions.
- If you’re not a fan of bacon, try breakfast sausage, carne asada, ground chicken/turkey, or chorizo.
- To avoid dry scrambled eggs, take them off the heat while they’re still a bit runny as they’ll cook through with the residual heat from the pan.
- If you do not have a gas stove to toast the corn tortillas, add them to a large dry skillet or griddle over medium heat instead.
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