Bacon & Egg Breakfast Tacos

Enjoy breakfast tacos any day of the week with this classic bacon and egg tacos combination you’re going to love.

Because really, is there a better way to start the day than your favorite breakfast combo inside a handheld tortilla? I think not.

And since most of us expect to use up eggs and bacon for breakfast, there’s a reason this duo makes an appearance in a taco.

With this simple recipe, you’ll be able to make your own breakfast tacos at home quicker than you can hit the drive-through.

Ingredients

Let’s stroll to the kitchen and grab the ingredients for these bacon and egg tacos! Here’s what you’ll need: 

How to Make Them

Make a cup of coffee, give it a sip, and in less than 15 minutes, you’ll make these breakfast tacos happen. 

1. Prep 
   Chop the cherry tomatoes, and cook the bacon until crispy. 
2. Scramble
   Heat the oil in a non-stick skillet and scramble the eggs. Add the cheese over the top and remove the skillet from the heat. 
3. Assemble
   Warm the tortillas in the microwave right before serving. Top the tortillas with scrambled eggs, bacon, tomatoes, avocado, and cilantro. Take a bite and fall in love. 

That’s all there is to it! For the full directions, make sure to check the recipe card below. Meanwhile, watch this video to see how these tacos come together crazy fast!

Keeping It All Warm

“I love cold eggs,” said no one ever, which is why it’s important to cook up the bacon first, scramble all the eggs at once in a large pan, and warm up your tortillas immediately before serving.

Of course, you can warm the tortillas in the oven while you cook up the bacon and eggs; either way, this breakfast comes together really fast and you’ll want to serve it immediately. In a rush, you can microwave bacon too!

2-3 days ahead: in the fridge
Cook the bacon, scramble the eggs, toss them together, and once cooled, store them in an airtight container for up to 3 days. 

When ready to eat, place a tortilla on a plate, top with some of the egg and bacon mixture, sprinkle some cheese, and warm it up in the microwave for about a minute. 

Freezer-friendly
Double or triple the recipe and fully assemble the tacos. Let them cool down to room temperature on a parchment-lined sheet pan. Place them in the freezer for one hour and once frozen, wrap one to two tacos in plastic wrap and then store them inside a freezer zip bag for up to 30 days. 

When you’re ready to eat, warm them up in the microwave for 1 minute, flip them over, and another minute on the second side.

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