Breakfast Tacos

5 from 2 votes

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

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Tex Mex

Servings: servings

Calories: 386kcal

Author: Justin Coit

Equipment

Large skillet

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