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Home » Gluten Free » Breakfast Tacos

Breakfast Tacos

Published: Apr 7, 2019 · Modified: Apr 2, 2022 by Justin Coit

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Made with a few simple ingredients, these Breakfast Tacos are a tasty way to switch up your morning routine. These tacos are a healthy way to start the day, and the filling is fresh and light but filling. They are so easy to make in a few quick steps.

A plate with two breakfast tacos with fresh herbs on top.
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Pinterest graphic of a hand lifting up a breakfast taco from a plate.
Pinterest graphic of a plate of two breakfast tacos with eggs, bacon, and avocado.
Pinterest graphic of a close up view of sliced avocados in a breakfast taco.
Pinterest graphic of a plate with two breakfast tacos with fresh herbs on top.

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

Ingredients needed to make breakfast tacos.
  • 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

Set of two photos showing bacon cooked in a pan and eggs whisked.

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.

Set of two photos showing bacon diced and tortilla warmed.

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.

Set of two photos showing green onions cooked with eggs.

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.

A plate with two breakfast tacos filled with eggs, bacon, and avocado.

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. 
A hand lifting a breakfast taco off a plate.

Frequently Asked Questions

Can I make this ahead of time?

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. 

How do I store and reheat leftovers?

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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If you’ve tried this Breakfast Tacos Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

A plate with an overhead view of two breakfast tacos.
Print Recipe
5 from 2 votes

Breakfast Tacos

Made with a few simple ingredients, these Breakfast Tacos are a tasty way to switch up your morning routine. These tacos are a healthy way to start the day, and the filling is fresh and light but filling. They are so easy to make in a few quick steps.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Tex Mex
Servings: 4 servings
Calories: 386kcal
Author: Justin Coit

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. 

Nutrition

Calories: 386kcal | Carbohydrates: 20g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1107mg | Potassium: 413mg | Fiber: 5g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 2mg
*Nutrition Disclaimer
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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