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.

Four breakfast tacos with eggs, cheese, bacon, avocado and pico de gallo on a plate.

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 for breakfast tacos 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.

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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.

  1. Cook the bacon in the oven.
  2. If you’re making homemade pico de gallo, chop and combine the ingredients.
  3. Make the scrambled eggs.
Scrambled eggs in pan with spatula.
  1. Warm the tortillas in the microwave or in a skillet on the stove.
  2. 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 laying flat on a piece of parchment paper with cheese and pico de gallo.

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:

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.
Four egg, cheese, bacon, avocado breakfast tacos on a plate.

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.

Four breakfast tacos on a plate.

The BEST Breakfast Tacos

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
When you're craving a savory, satisfying breakfast, look no further than these Breakfast Tacos! They're filled with scrambled eggs, bacon, cheese, avocado and pico de gallo for loads of flavor and filling protein. See the notes below for make ahead tips.

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.
Serving: 1taco, Calories: 370kcal, Carbohydrates: 28g, Protein: 15g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 189mg, Sodium: 923mg, Potassium: 404mg, Fiber: 4g, Sugar: 7g, Vitamin A: 765IU, Vitamin C: 8mg, Calcium: 185mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
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