Name: Breakfast Tacos Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 slices bacon; 1 russet potato, peeled and cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper, to taste; Pico de gallo, for serving; Chopped fresh cilantro leaves, for garnish; 2 tablespoons unsalted butter; 6 large eggs, lightly beaten; 1/2 cup shredded Mexican blend cheese, plus extra for topping; Tortillas, warmed

Jump to Recipe

There is something incredibly satisfying about starting your day with Breakfast Tacos that are packed with crispy bacon, tender potatoes, fluffy eggs, and melty cheese all wrapped in a warm tortilla. These Breakfast Tacos bring together a medley of textures and bold flavors that awaken your taste buds and make your morning routine feel a little more special. Whether you’re making a quick weekday breakfast or a leisurely weekend brunch, this recipe is a dependable crowd-pleaser that’s both comforting and exciting in every bite.

Ingredients You’ll Need

The beauty of this Breakfast Tacos recipe lies in its simplicity. Each ingredient plays a crucial role in creating a harmonious blend of flavors and textures—from the salty crunch of bacon to the creamy softness of eggs, all balanced by the hearty potatoes and cheese. Here’s what you’ll need to make this delicious meal come to life:

6 slices bacon: Adds a perfect crispy, savory element with a smoky depth that anchors the dish.
1 russet potato (peeled and cut into 1/2-inch cubes): Provides a golden, crispy texture with a subtle earthiness to complement the eggs.
Kosher salt and freshly ground black pepper (to taste): Essential seasonings that enhance every component with just the right touch.
2 tablespoons unsalted butter: Brings richness and helps cook the eggs to creamy perfection.
6 large eggs (lightly beaten): The star protein that creates fluffy and tender filling packed into the tacos.
1/2 cup shredded Mexican blend cheese: Adds melty, gooey goodness and a touch of sharpness that melts beautifully into the eggs.
Tortillas (warmed): Soft, warm wraps that hold all the ingredients together while providing a little chew.
Pico de gallo: Fresh brightness and a hint of zestiness to balance the richness.
Shredded Mexican blend cheese: For sprinkling on top to double down on cheesiness and flavor.
Chopped fresh cilantro leaves: A vibrant herbal note that finishes the tacos with a burst of color and freshness.

How to Make Breakfast Tacos

Step 1: Cook the Bacon

Start by heating a large cast iron skillet over medium high heat and adding the bacon slices. Cook the bacon until it’s beautifully brown and crispy, about 6 to 8 minutes. This step infuses the dish with that irresistible smoky crunch. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, making sure to reserve the bacon fat in the skillet for the next step. That fat will add incredible flavor to the potatoes.

Step 2: Crisp the Potatoes

Add the cubed potatoes to the skillet with the reserved bacon fat. Cook them over medium high heat, stirring frequently, until they turn golden brown and crisp on the outside, approximately 12 to 14 minutes. Season with kosher salt and freshly ground black pepper for even more flavor. Once perfectly crispy, transfer the potatoes to a paper towel-lined plate and keep them warm. These potatoes provide a hearty and satisfying texture that contrasts beautifully with the soft eggs.

Step 3: Prepare the Eggs

Reduce the heat to medium and melt the unsalted butter in the same skillet. Pour in the beaten eggs and cook gently, stirring occasionally, until they just start to set. This slow and steady cooking method ensures the eggs remain soft and creamy. Stir in the shredded Mexican blend cheese and continue cooking until the eggs thicken and no liquid remains, around 3 to 5 minutes. Season with more salt and pepper to taste, creating a luscious, cheesy filling that is the heart of these Breakfast Tacos.

Step 4: Assemble the Tacos

Warm your tortillas to make them pliable and perfect for folding. Then load each one with crispy bacon, golden potatoes, and the cheesy scrambled eggs. Top with fresh pico de gallo and a sprinkle of shredded cheese and cilantro. Folding these together creates little pockets of joy filled with a beautiful medley of textures and flavors.

How to Serve Breakfast Tacos

Garnishes

Topping your Breakfast Tacos with fresh garnishes elevates both the flavor and visual appeal. Freshly chopped cilantro adds a bright herbal lift, while pico de gallo introduces a fresh, tangy contrast that cuts through the richness. A final sprinkle of extra shredded cheese melts slightly from the warmth of the tacos, making each bite even more indulgent.

Side Dishes

These Breakfast Tacos can truly stand on their own, but pairing them with a few simple sides can round out the meal beautifully. Consider serving with a side of refried beans or a light salad tossed with lime and avocado to add creaminess and freshness. A cold glass of freshly squeezed orange juice or a warm cup of coffee makes the perfect morning beverage to accompany the meal as well.

Creative Ways to Present Breakfast Tacos

For a fun twist when serving guests, arrange the Breakfast Tacos on a colorful platter garnished with lime wedges and small bowls of additional toppings like sour cream, sliced jalapeños, or guacamole. Wrapping them in parchment paper tied with twine creates a charming presentation that makes each taco feel like a special gift. Offering a variety of salsas on the side lets everyone customize their own taco experience.

Make Ahead and Storage

Storing Leftovers

Leftover components of Breakfast Tacos can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the eggs, potatoes, and bacon separate from the tortillas prevents sogginess and helps each ingredient maintain its texture and flavor.

Freezing

If you want to freeze parts of your breakfast tacos, the cooked potatoes and bacon freeze best. Pack them in freezer-safe bags, removing as much air as possible. Eggs generally do not freeze well in this form. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, warm the bacon and potatoes in a skillet or microwave until heated through, and gently reheat scrambled eggs on low heat to avoid drying out. Warm your tortillas on a skillet or in the oven wrapped in foil before assembling the reheated ingredients. This method keeps each part delicious and near fresh.

FAQs

Can I make Breakfast Tacos vegetarian?

Absolutely! Simply skip the bacon and consider adding sautéed mushrooms or black beans in its place for a hearty vegetarian filling that still complements the potatoes and eggs wonderfully.

What type of tortillas work best?

Soft flour or corn tortillas warmed before assembling work beautifully in this recipe. Flour tortillas tend to be more pliable and less likely to tear, but traditional corn tortillas add a lovely authentic flavor.

Can I use other cheeses instead of Mexican blend?

Yes! Cheddar, Monterey Jack, or even queso fresco can be great alternatives that melt well and bring different flavor profiles to your Breakfast Tacos.

How spicy are Breakfast Tacos?

The base recipe is mild, but you can easily spice things up by adding jalapeños, hot sauce, or spicy salsa according to your taste preferences.

Are these Breakfast Tacos healthy?

This recipe balances protein, carbs, and fats in a satisfying way, but you can lighten it up by reducing the cheese and bacon or adding more fresh veggies like spinach or tomatoes.

Final Thoughts

Breakfast Tacos are more than just a meal—they’re an invitation to start your day with joy and flavor wrapped in a warm tortilla. This recipe is simple, flexible, and downright delicious, perfect for weekday mornings or weekend gatherings. I can’t wait for you to try it and discover how such humble ingredients come together to create such breakfast magic!

Breakfast Tacos Recipe

★★★★★

4.9 from 17 reviews

Author: Ella
Total Time: 35 minutes
Yield: 6 tacos 1x
Diet: Halal

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Description

These Breakfast Tacos combine crispy bacon, golden sautéed potatoes, fluffy cheesy scrambled eggs, and fresh toppings all wrapped in warm tortillas for a delicious and satisfying morning meal.

Ingredients

Scale

Meats

6 slices bacon

Vegetables & Toppings

1 russet potato, peeled and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
Pico de gallo, for serving
Chopped fresh cilantro leaves, for garnish

Dairy

2 tablespoons unsalted butter
6 large eggs, lightly beaten
1/2 cup shredded Mexican blend cheese, plus extra for topping

Breads

Tortillas, warmed

Instructions

Cook the bacon: Heat a large cast iron skillet over medium-high heat. Add bacon slices and cook until browned and crispy, about 6-8 minutes. Remove bacon and place on a paper towel-lined plate to drain excess fat, reserving the bacon fat in the skillet.
Sauté potatoes: Add the cubed potatoes to the skillet with the reserved bacon fat. Cook, stirring frequently, until the potatoes are golden brown and crisp, approximately 12-14 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a paper towel-lined plate and keep warm.
Make cheesy scrambled eggs: Reduce heat to medium and melt unsalted butter in the same skillet. Pour in the beaten eggs and cook, stirring occasionally, until eggs start to set. Stir in 1/2 cup shredded Mexican blend cheese and continue cooking until the eggs are thickened and there is no visible liquid egg remaining, about 3-5 more minutes. Season with salt and pepper to taste.
Assemble tacos: Warm tortillas and evenly distribute the bacon, sautéed potatoes, and cheesy scrambled eggs among them. Add desired toppings such as pico de gallo, extra shredded cheese, and chopped cilantro leaves. Serve immediately and enjoy!

Notes

You can substitute turkey bacon or vegetarian bacon for a healthier or vegetarian option.
For spicier tacos, add a few dashes of hot sauce or some sliced jalapeños with the pico de gallo.
Leftover potatoes and eggs can be stored separately in airtight containers in the refrigerator for up to 2 days.
Use corn tortillas for a gluten-free version.
To make these tacos dairy-free, omit the cheese and butter, or use plant-based alternatives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Sautéing and scrambling
Cuisine: Mexican