Give scrambled eggs a fun, Mexican twist with these hearty and mouthwatering breakfast tacos!
Is your morning routine getting a little too dull? Make your breakfast more appealing with this Texas favorite.
They’re soft, toasted flour tortillas packed with fluffy eggs, crisp bacon crumbles, melty cheese, creamy avocado slices, and a lot more!
It’s all the breakfast staples rolled into one delectable taco.
And though it seems too taxing to make tacos in the morning, it’s surprisingly a cinch to make. Just 30 minutes and you’re done.
These breakfast tacos are bound to be the taco’ the town! Let’s dive right in.
Homemade Breakfast Tacos
Soft tortillas are filled with scrambled eggs, bacon, cheese, and classic taco toppings.
These breakfast tacos are famous in Austin, Texas for good reason.
The marriage of breakfast staples makes them the perfect way to start the day.
They’re hearty, tasty, and will keep you fueled until your next meal.
While Austin arguably serves the best breakfast tacos, you don’t have to fly there every time a craving strikes.
Thankfully, these homemade breakfast tacos are just as scrumptious as the original dish.
What’s not to like? They’re delicious, affordable, and easy to make.
You can also prepare them in advance so that you just reheat them for breakfast.
Plus, making them yourself allows you to customize the filling.
Whether you like yours extra hearty with hash browns or hot and spicy with sriracha, you make the call.
You can even pick what tortillas to choose and how to cook them.
You can either char them over an open flame, toast them in the oven, or warm them in the microwave.
The best part is no matter what choices you make, these breakfast tacos will still taste incredible.
- Tortillas – I prefer soft flour tortillas, but you can also use corn or hard-shell tacos. Your call! I like to use 6-inch tortillas, but if you’re extra hungry, go for the larger ones.
- Eggs – Scrambled to fluffy perfection.
- Bacon – The ultimate breakfast protein.
- Cheddar Cheese – Shred it yourself for best results, but pre-shredded cheese is okay, too.
- Salsa – Red, green, or both.
- Avocado – You can either slice it or mash it, guac-style.
- Cherry Tomatoes – For freshness and a pop of color.
- Green Onions and Cilantro – Something herby to contrast the richness of the dish.
How to Make Breakfast Tacos
1. Warm the tortillas
I have several options for you below.
2. Cook the bacon.
Cook and crisp up the bacon strips in the oven for 15 minutes at 250 degrees Fahrenheit.
Let them cool on a plate lined with parchment paper.
Once cooled, crumble the bacon into pieces.
3. Scramble the eggs.
Whisk the eggs and cook them in a buttered skillet over low heat. Gently stir them in a circular motion until fluffy.
Pro-tip: for creamy, fluffy eggs, low and slow is the way to go. Don’t increase the temperature in an attempt to cook the eggs faster.
4. Assemble the tacos
Place a warmed tortilla on a plate. Top it with scrambled eggs, cheddar cheese, salsa, avocado, cherry tomatoes, green onions, and cilantro.
Serve it and enjoy!
Tips and FAQs
What Tortillas should I use?
Classic breakfast tacos call for flour tortillas. But corn tortillas will work well, too.
Just be sure to use premium-quality corn tortillas so they won’t tear or break apart once you add the filling.
You can also use hard-shell tacos for a nice crunch.
How to Heat Tortillas and Keep them Warm
Be sure to toast your tortillas first before you assemble your breakfast tacos! There are several ways you can do it.
This option is excellent if you want your tortillas to have a nice, crisp char on the outside.
Place a tortilla directly over your stove burner and toast on both sides until crisp, slightly charred, and bendable.
Skillet and Stove Top:
This method will yield tender and slightly crisp tortillas, but don’t expect charred sides.
Preheat a skillet over medium heat and place the tortilla. Heat both sides for 20 to 30 seconds each until soft and warm.
The easiest option among them all. Same as the skillet method, the microwave method will only warm the tortillas, and not toast them.
Stack 5 tortillas on a microwave-safe plate and top with a piece of damp paper towel.
Microwave them for 20 seconds on high. Heat some more at 10-second intervals until warm and tender.
To heat several tortillas at once, preheat the oven to 300 degrees Fahrenheit.
Stack 4 tortillas and wrap them in foil. Place two stacks of 4 on a baking sheet and heat them for 15 minutes.
To Keep Warm:
Use a tortilla warmer, or if you don’t have one, wrap them in foil and keep them in a warm oven until ready to serve.
Topping Suggestions and What to Serve
This Tex-Mex dish is filling enough to be a meal on its own, however, it’s not complete without toppings.
Be sure that aside from the ingredients, you also have these classic taco toppings on hand:
- Pico de Gallo
- Sour Cream
- More Cheese
If you’re looking to switch things up and make these breakfast tacos your own! Here are fantastic ways to do it.
- Make them meatier with ground beef, chorizo, or pork carnitas.
- Going vegan? Ditch the eggs or replace them with tofu.
For a heartier meal, serve breakfast tacos with any of the following:
- Vegetables: sauteed greens, roasted tomatoes, or roasted sweet potatoes.
- Potatoes: tater tots, hash browns, French fries, you name it.
- Other Starches: refried beans, rice, or quinoa
Storage and Make Ahead Instructions
Store any leftovers in an air-tight container and refrigerate them for up to 3 days.
To Make Ahead:
No one has time to cook an elaborate meal for breakfast! This is where these make-ahead instructions come in.
The best way to go about this is to turn tacos into burritos.
Wrapped tightly in tortillas, the filling will stay perfectly sealed, keeping it from drying out.
Don’t worry, no additional ingredients are required to make this switch.
1. Let the tortillas and cooked mix-ins cool completely.
These are the scrambled eggs and bacon. Assembling the layers when they’re still hot will make the tortillas soggy.
2. Assemble the burritos.
Arrange the layers according to the recipe. Roll the tortillas tightly to secure the filling.
3. Refrigerate burritos.
Wrap each burrito tightly in foil. Refrigerate them for up to 5 days.
Unwrap the burritos and microwave them for 1 to 2 minutes on high, or heat in the oven for 8 to 12 minutes at 350 degrees Fahrenheit.
You can also prep the burritos in advance and freeze them for a longer shelf life. Here’s how:
1. Flash Freeze the burritos.
Arrange the burritos in a single layer on a baking sheet. Freeze them until rock solid, about 2 to 3 hours.
2. Freeze the burritos.
Double-wrap each frozen burrito in plastic wrap and foil. Place them in freezer-safe bags.
3. Reheat and serve.
Warm frozen or refrigerated breakfast tacos in the microwave for 4 to 6 minutes on high, flipping halfway through.
Or, warm them for 25 to 35 minutes in a 400-degree Fahrenheit oven.
More Easy Breakfast Recipes You’ll Love
Original Joy of Cooking Pancakes Recipe
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