This easy Breakfast Tacos recipe makes a quick, easy, and wholesome breakfast that the whole family loves. Each warm corn tortilla is full of fluffy scrambled eggs, crispy bacon, sauteed veggies, melted cheese, and your favorite toppings.
One of the best things about this recipe is that it is super customizable, letting you use up leftover meat, veggies, or whatever cheese you have on hand. Armed with a few easy tips, you’ll be able to easily recreate your favorite Breakfast Tacos right at home.
Jump to:
Best Breakfast Tacos Recipe
The next time you make scrambled eggs, consider warming some tortillas, pulling together a few taco ingredients, and making these quick and easy Breakfast Tacos. Fluffy scrambled eggs, crispy bacon bits, sauteed potatoes and peppers, and shredded cheese are all wrapped up in corn tortillas ready to serve with chives, sour cream, cilantro, or any other of your favorite toppings.
Not only is this recipe easy, it’s also super hearty, healthy, and filling. Talk about a protein boost! If you are looking for more egg recipes, you may also love this Bacon and Mushroom Quiche, Baked Denver Omelet, or these mini Protein Egg Bites.
And if you're looking for a fun variation of these tacos, try our Southwest Breakfast Tacos too. They have all the elements of a breakfast taco with a southwest flair. For more breakfast or brunch ideas, try our bagel breakfast sandwich or our homemade orange julius.
Why You’ll Love This Recipe
- Customizable. Don’t have bacon on hand? Substitute sausage, shredded chicken, or chorizo instead. The same goes for veggies, cheeses, and other toppings. Use what you have on hand and what your family likes most.
- Quick and Easy. First of all, each part of the taco filling can be made in the same pan, meaning less clean up. Both the bacon bits and peppers can even be cooked the day before so that the morning of, all you need to do is scramble the eggs, warm the tortillas, and assemble the tacos.
- Hearty and Filling. These tacos are full of protein-packed eggs and bacon, so you can be sure that your family will be starting their day with a little energy boost. Thanks to the added potatoes and cheese, they are also super filling. No one goes away hungry after eating Breakfast Tacos!
Main Ingredients You Will Need
- Bacon - to make the bacon bits you will need about 4 slices of bacon. Either regular or thick cut will work fine—just steer clear of strongly flavored bacon.
- Potato - you will need roughly 1 ½ cups of peeled and shredded potatoes, which comes out to about one large Russet or Idaho potato, or a few small red potatoes or Yukon gold potatoes. Frozen hash browned potatoes can also be substituted.
- Eggs - you will need about 1 large egg for every 2 tacos.
- Red Bell Pepper - this adds color and a little sweetness to the taco filling. Green, yellow, or orange bell peppers will also work.
- Shredded Cheese - choose shredded cheddar cheese, a Mexican blend, or even pepper jack cheese.
- Corn Tortillas - for tacos you will need 8 inch tortillas. Flour tortillas can also be used.
- Toppings - a few simple topping ideas are salsa, sour cream, and freshly chopped chives.
More Breakfast Taco Ideas
There are unlimited ways to customize Breakfast Tacos just by adding different toppings and cheeses. Here are a few of my favorite ways to switch things up:
- Add cheese to the tortillas. To level up this recipe, add a little shredded cheese before adding the tortilla to the blacktop and cook the tortilla until the cheese is crusty and golden brown. Flip the tortilla and repeat again on the other side.
- Use different meats. A few of my favorites are chorizo, ground sausage, and shredded chicken.
- Make them vegetarian. Skip the bacon and add a hearty vegetarian protein like refried beans, mushrooms, or tofu instead.
- Prep ahead. The bacon and peppers can both be prepared and cooked ahead of time, then stored separately. You could also shred the potatoes, or use frozen hash browned potatoes as a shortcut. This makes your assembly in the morning even quicker.
How to Make Breakfast Tacos
- Cook the bacon bits. Cook bacon over medium high heat until golden and crispy, then cool and crumble into bits.
- Shred and cook the potatoes. Pan fry shredded potatoes over medium heat until golden brown on all sides.
- Saute the peppers. Saute diced peppers in butter.
- Cook scrambled eggs. Whisk the eggs with water and cook over medium low heat, gently stirring and folding the eggs until fluffy.
- Combine the egg mixture. Fold the bacon, potatoes, and peppers into the scrambled eggs.
- Assemble the tacos. Heat tortillas, then add shredded cheese, egg mixture, and your favorite toppings into each warm tortilla. Enjoy!
Frequently Asked Questions
Yes! Many of the steps can be done ahead of time, such as making the bacon bits, dicing the bell peppers, and shredding the potatoes. The next morning, all you will need to do is cook the potatoes and then eggs, then assemble your tacos.
Regular 8 inch corn tortillas are great to use for tacos because they have so much flavor and are gluten free. Flour tortillas will also work, if that is what your family prefers.
The only true difference between breakfast tacos and burritos is the size of tortilla and how they are assembled. Breakfast tacos are made using 8 inch taco sized tortillas while burritos use larger flour tortillas so that the filling can be wrapped up.
Best Breakfast Tacos Recipe
Ingredients
Breakfast Taco Ingredients
- 4 slices Bacon
- 1 large Potato peeled and shredded (about 1½ cups)
- 4 large Eggs
- 1 medium Red Bell Pepper cut into ½" pieces
- ½ cup Shredded Cheddar Cheese
- 8 small Corn Tortillas
Breakfast Taco Toppings
- ¼ cup Salsa
- ¼ cup Sour Cream
- 2 Tablespoons Chives thinly sliced; or green onions
Instructions
- In a large nonstick skillet over medium high heat, cook the bacon until golden and crispy on both sides, or about 5-7 minutes. Transfer to a paper towel lined plate, set aside, and then crumble when it's cool enough to handle.
- Meanwhile, return the pan with bacon grease to medium heat and add the peeled and shredded potatoes. Season with salt and pepper and cook until golden brown on the underside. Flip and cook again until golden brown. Use a spatula to break up the potatoes and cook until most of the potatoes are golden brown. Set aside.
- Add about 1 Tablespoon of butter to the skillet, melt, then add the diced peppers. Cook on medium heat until softened, then remove from the skillet and set aside.
- Wipe the skillet clean, then add a couple tablespoons of butter and melt over medium heat. While the butter is melting, crack the eggs in a bowl, add the water, and whisk well.
- Pour the egg mixture into the skillet over medium low heat. Season with salt and pepper, then let the eggs cook a few seconds until they set on the bottom of the skillet. Use a spatula to gently push the eggs off the bottom of the skillet creating large fluffy curds. Continue gently stirring and folding the eggs over themselves until there is no longer liquid in the pan. Remove from heat.
- Combine the hash brown potatoes, peppers, scrambled eggs, and bacon crumbles to the pan and fold together.
To Assemble the Breakfast Tacos
- Add just a little cooking oil or butter to a large skillet or blacktop. Place the corn tortillas on top and heat through.
- Once warm, add some shredded cheese and about ½ cup of the egg mixture. Top with salsa, sour cream and freshly chopped chives. Enjoy!
Nutrition
More of the Best Breakfast Recipes
- Whole Wheat Pancakes
- Vegetable Quiche
- Strawberry Cream Scones
- Savory German Pancakes
- Mini Cheese Quiche
- Potato Crust Quiche
- Fresh Fruit Cake
- Homemade Belgian Waffles
- Smothered Hash Browns
- Bacon and Mushroom Quiche
- Spinach and Feta Quiche
- Blueberry French Toast Bake
- Berry Coffee Cake
- Cranberry Muffins
- More Breakfast Recipes
- More Egg Recipes
Celebrate Taco Tuesday for breakfast with these quick and easy Breakfast Tacos. Full of scrambled eggs, hash browned potatoes, bacon bits, veggies, and cheese this recipe is a hearty breakfast that everyone will love.
Leave a Reply