Get ready to kickstart your day with these mouthwatering Breakfast Tacos! Featuring fluffy eggs, savory bacon, and melty cheese, they are the perfect super tasty, quick, and easy busy weekday breakfast or a lazy weekend brunch!
What Is A Breakfast Taco
My breakfast tacos are the quintessential morning treat, combining the heartiness of breakfast with the playfulness of a taco. It all starts with perfectly scrambled eggs, crispy bacon, and gooey cheese cradled in a warm tortilla and then topped with fresh tomato, avocado, salsa, and creamy sour cream! This is a dish the whole family is sure to love!
Why You’ll Love These Easy Breakfast Tacos
- Delicious Handheld Breakfast! This breakfast tacos recipe redefines the idea of tasty and convenient. Each taco packs a delicious mix of fluffy scrambled eggs, melted cheddar, and crispy bacon, making them the perfect blend of taste and texture.
- Easy to Make! Anyone can whip these tacos together in 20 minutes! This recipe proves that you don’t need complex cooking methods or fancy ingredients to create a flavorful homemade breakfast.
- Family Favorite! They offer something for everyone! Kids love the cheesy, eggy filling, and adults appreciate the addition of toppings and the option to spice things up with hot sauce or salsa. Plus, it’s a versatile recipe that you can customize.
Ingredients You’ll Need
- Tortillas: The base of the yummy tacos! You can use corn or flour tortillas.
- Eggs: Fluffy scrambled eggs turn these tacos into a breakfast dish.
- Milk: A splash of milk added to the eggs produces a creamier texture.
- Salt and Black Pepper: Season the eggs and the overall dish.
- Olive Oil: Used to cook the eggs. You can use butter if you prefer.
- Cheddar Cheese: Shredded cheese adds a gooey, melty element. Monterey Jack is another option that offers a milder, creamy taste.
- Bacon: Crispy bacon adds a smoky crunch and savory depth. Breakfast sausage is another option.
- Tomatoes: Fresh diced tomatoes add a burst of color and juicy tang.
- Avocado: Adds a layer of creamy richness that goes well with the bacon.
- Fresh Cilantro: Provides a fresh, herby touch that complements the tacos.
- Salsa: Gives the tacos a little more Mexican flair. The salsa you use can range from pico de gallo to homemade salsa.
- Sour Cream: Provides a cool and creamy contrast with a touch of tangy flavor.
How To Make Breakfast Tacos
The beauty of this dish lies in its versatility! You can follow my recipe to a tee or use what you’ve got in your fridge. There is no wrong way to make tacos!
Warm The Tortillas
Begin by gently heating your tortillas in a dry skillet or on a grill until slightly charred. Then wrap them in a clean kitchen towel or foil to keep them warm.
Scramble The Eggs
First, whisk the eggs, milk, salt, and black pepper together in a medium bowl. Then heat the olive oil over medium heat in a nonstick skillet. Now, add the egg mixture to the pan and scramble gently until fully cooked.
Assemble And Serve
Grab the warm tortillas and lay them out on a plate. Next, evenly divide the scrambled eggs among the tortillas. Then top each taco with a sprinkle of shredded cheese and some cooked bacon.
Finally, add some diced tomatoes, sliced avocado, cilantro, salsa, and a dollop of sour cream to complete. Now, serve your tacos immediately and enjoy!
Frequently Asked Questions
Some popular additions include sautéed veggies like bell peppers, onions, mushrooms, potatoes, or spinach. You can also experiment with different proteins such as chorizo sausage or even vegan options like tofu or black beans. Cheese lovers can try other types like Colby jack, spicy jack, or queso fresco. Pickled jalapeño slices and guacamole are also additions.
While both share similar ingredients, they differ in their size and method of wrapping. Breakfast tacos are typically smaller, with ingredients snuggled into a small tortilla, while breakfast burritos are larger and use a larger tortilla that is folded to encase the filling entirely.
Yes, breakfast tacos are closely associated with Texas and are considered a regional specialty. However, they have also gained popularity in other parts of the United States and beyond, with variations.
- Properly scramble the eggs. For the fluffiest eggs, cook them on medium-low heat and stir constantly. This prevents them from overcooking and keeps them moist.
- Use a gas burner for charring. For an extra smoky touch and crispy texture, lightly char your tortillas on an open flame on the stove.
- Bake your bacon. Instead of frying your bacon, lay it on parchment paper on a rimmed baking sheet and bake it in the oven at 400°F (200°C) for 10 to 20 minutes. This technique produces perfectly crispy evenly cooked bacon.
- Make and serve promptly. Breakfast tacos are best when served immediately. Don’t let them sit too long after assembly, as the tortillas can become soggy.
You can store any leftovers in the refrigerator for up to 3 days. However, for the best results, you should store the components in separate airtight containers. Then, when you’re ready, simply reheat the eggs and bacon and assemble your tacos.
Discover Other Breakfast Recipes
- Skillet Breakfast Hash
- Breakfast Egg Rolls
- Easy Waffle Recipe
- Blueberry Lemon Rolls
- Eggs And Bacon Breakfast Bowls
- Eggs Benedict
Craving More? Follow Along:
- 9 small corn tortillas or flour
- 6 large eggs
- ¼ cup milk
- salt and pepper to taste
- 1 tablespoon olive oil or butter
- 1 cup cheddar cheese shredded, or Monterey Jack
- ½ cup bacon cooked and crumbled
- tomatoes diced
- avocado sliced
- cilantro chopped
- sour cream
- Heat the tortillas in a dry skillet or on a grill until warm and slightly charred. Keep them wrapped in a clean cloth to stay warm.
- In a bowl, whisk together eggs, milk, salt, and pepper. Heat oil or butter in a non-stick skillet over medium heat. Add the egg mixture and gently scramble until cooked through.
- Place the warm tortillas on a plate. Divide the scrambled eggs among the tortillas. Sprinkle cheese over the hot eggs (so it melts). Add bacon or sausage if using.
- Top with your choice of diced tomatoes, avocado, cilantro, salsa, and sour cream.
- Serve the tacos immediately while they're still warm.
Tips & Notes:
- Tortilla Choices: You can use either corn or flour tortillas based on your preference. Corn tortillas offer a traditional taste, while flour tortillas are softer and larger.
- Cheese Options: While I used cheddar cheese, feel free to experiment with different cheeses like Monterey Jack, Pepper Jack, or even a Mexican cheese blend for a different twist.
- Adjusting the Heat: If you like a bit more spice in your breakfast, consider adding chopped jalapeños to the eggs or a spicy salsa on top.
- Make-Ahead Tip: Cook the bacon in advance and store it in the refrigerator. Reheat it quickly in the microwave or in the skillet when preparing the tacos.
- Vegetarian Option: Skip the bacon and add sautéed bell peppers, onions, or mushrooms to the eggs for a vegetarian version.
- Storing and Reheating: If you have leftovers, store the egg mixture and toppings separately in the fridge. Reheat the eggs in the microwave or skillet, and assemble the tacos just before serving.