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Because really, is there a better way to start the day than your favorite breakfast combo inside a taco? I think not.
Best Breakfast Tacos
The best breakfast tacos are ones you don’t need special ingredients for and can whip up on a whim any day of the week.
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 bacon and eggs. I’ll also include Cheddar cheese, but you can use any shredded cheese. For extra nutrition, I top these tacos with avocado and tomatoes (salsa and Pico de Gallo make a great swap). That’s all you need for the most epic breakfast tacos!
How to Make Them
So simple! Like any other bacon + egg breakfast, these tacos come together by whisking the eggs, filling the tortillas with them, some cheese, cooked bacon, and sliced tomatoes (or salsa). Add your favorite toppings and enjoy!
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!
Can You Make Them Ahead?
These bacon and egg tacos are a terrific make-ahead breakfast option you can easily meal prep.
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.
Epic Breakfast Taco Toppings
While these bacon and egg tacos are great by themselves, they are even better loaded up with some of your favorite toppings like:
- Easy Guacamole
- Sliced avocado
- Sour cream
- Restaurant style salsa
- Pico de gallo
- Spicy Guacamole
- Drizzle of Cilantro Lime Sauce
- Pineapple Salsa
- Extra cheese
- Cilantro
Serve these tasty breakfast tacos with a Tequila Sunrise Pitcher.
Located on page 55 of my Taco Tuesday Cookbook, where I teach you how to make epic taco dishes each week!
Bacon & Egg Breakfast Tacos
Watch how it’s made:
Ingredients
- 1 tablespoon vegetable oil
- 8 eggs, whisked
- Pinch salt
- ½ cup Cheddar cheese, shredded
- 8 corn tortillas, store-bought or homemade, warmed
- 4 slices of bacon, cooked crispy and coarsely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted, peeled, and diced
- Fresh cilantro, chopped, for garnish
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the eggs and salt and scramble the eggs until cooked through. Sprinkle the cheese on top and remove from the heat.
- Divide the scrambled eggs among the tortillas and top with some chopped bacon, cherry tomatoes, and diced avocado. Sprinkle with cilantro and serve.
Kimmy says
Nothing like a classic bacon breakfast taco! Yummy!!