Breakfast Tacos
These Breakfast Tacos are filled with scrambled eggs, bacon, cheese, avocado and pico de gallo. This easy breakfast recipe is full of flavor and so satisfying.
The Best Breakfast Tacos
I just can’t get enough of these breakfast tacos! This easy recipe packs in the flavor and plenty of protein to keep you full all morning. When you’re craving a savory, hearty breakfast, these breakfast tacos are sure to satisfy!
In this recipe, warm tortillas are filled with fluffy eggs, salty bacon, creamy avocado and cheese. A fresh, chunky salsa adds an extra pop of flavor and some spice. It really takes these breakfast tacos to the next level!
Why You’ll Love this Recipe
These tacos are a great way to start your day!
- Hearty Breakfast: If you love savory, filling breakfasts, then this recipe is for you.
- Customizable: See the recipe variations below for more breakfast taco filling ideas.
- Make Ahead: You can prep many of the components ahead of time; see below for details.
- Not Just for Breakfast! I’ll often make these breakfast tacos for a quick lunch when I’m tired of the usual sandwiches or leftovers. They’re also perfect for breakfast for dinner night!
Looking for more savory egg recipes? You might also love these Breakfast Burritos and our Breakfast Sandwich recipe.
Ingredients
Here’s what you’ll need for this breakfast taco recipe:
- Bacon: Bacon adds savory flavor and a salty bite to these breakfast tacos.
- Eggs, Milk and Salt: You’ll whisk these together for the scrambled eggs.
- Butter: Cooking the eggs in butter keeps them from sticking to the pan.
- Tortillas: Look for taco-size tortillas and use whichever variety you prefer, such as flour, whole wheat, corn or gluten-free. For a real treat, try these Homemade Tortillas. (You can make them ahead and freeze them.)
- Cheddar Cheese: Shredded cheddar cheese adds flavor and goes so well with the bacon and eggs.
- Avocado: For creaminess and healthy fats.
- Pico de Gallo: This fresh salsa is my favorite for breakfast tacos. Try this easy Pico de Gallo recipe or use store-bought. Regular salsa also works well.
Like this recipe? Pin it to Pinterest!
How to Make Breakfast Tacos
The steps to making these breakfast tacos are so simple. Find the full recipe with ingredient amounts in the recipe card below.
- Cook the bacon in the oven.
- If you’re making homemade pico de gallo, chop and combine the ingredients.
- Make the scrambled eggs.
- Warm the tortillas in the microwave or in a skillet on the stove.
- Assemble the tacos by filling each tortilla with eggs, shredded cheddar cheese, crumbled bacon, sliced avocado and pico de gallo. Then serve and enjoy!
Breakfast Tacos Recipe Variations
These breakfast tacos are incredibly tasty as is, but if you’re looking for ways to switch up the flavors (or use up what’s in your fridge), here are some ideas:
- Veggies: Add sautéed bell pepper, mushrooms or zucchini.
- Potatoes: Breakfast Potatoes or Roasted Sweet Potatoes would be a delicious addition.
- Meat: Swap the bacon for breakfast sausage or ham.
- Vegetarian: Leave out the bacon.
- Toppings: Swap the avocado for guacamole or top the tacos with sour cream.
Make Ahead Tips
You can meal prep some of the components for this recipe to make it faster to assemble the tacos on busy mornings.
- Cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
- Shred the cheese and store in an airtight container in the refrigerator.
- If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.
More Breakfast Recipes
Try one of these delicious breakfast recipes next!
These breakfast tacos are a healthy breakfast that will have you looking forward to waking up in the morning! Give this recipe a try and then leave a comment below to let me know how it turned out.
The BEST Breakfast Tacos
Ingredients
- 4 slices bacon
- 4 large eggs
- 2 tablespoons milk
- salt, to taste
- 1 teaspoon butter
- 4 taco size flour tortillas
- ½ cup shredded cheddar cheese
- 1 avocado
- 1 cup pico de gallo
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with foil, folding up the edges to catch the bacon grease. Lay the bacon slices in a single layer on the baking sheet. Bake for 12-20 minutes, until cooked to your liking. Transfer bacon to a paper towel lined plate to absorb excess grease.
- Meanwhile, crack the eggs into a medium bowl. Add the milk and a pinch or two of salt. Whisk vigorously until well combined and uniform. Melt the butter in a small nonstick skillet over medium-low heat. Once melted, use a spatula to spread the butter over the bottom of the skillet.
- Add the eggs to the skillet and let cook for 1 minute without stirring. Then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, folding the eggs gently to help them cook evenly. Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out.
- Warm the tortillas in the microwave or in a skillet on the stove. To assemble the tacos, in each tortilla place scrambled eggs, shredded cheddar cheese, crumbled bacon, avocado slices and pico de gallo. Serve immediately.
Notes
- You can cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
- If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.
