Breakfast Tacos

These soft Breakfast Tacos are loaded with protein from bacon, scrambled eggs, cheddar cheese, and Monterey Jack Cheese, all wrapped in a tortilla and topped with salsa, avocado, pickled red onions, and chopped fresh cilantro. Quick, easy, and bursting with flavor, these tacos are bound to become a breakfast favorite.

Tasty Breakfast Tacos

Enjoy these quick and tasty tacos for a weekday breakfast or leisurely weekend brunch. Customize the toppings to suit your taste. Toppings to try include sour cream, salsa, avocado, Pico de Gallo, guacamole, cheddar cheese, and cilantro. If you like this recipe, try my egg foo young, ham and cheese quiche, baked eggs, and shakshuka.

Breakfast Taco Ingredients

• Bacon – crispy, cooked and chopped
• Eggs – scrambled
• Butter – salted or unsalted
• Cheese – shredded cheddar cheese and Monterey Jack cheese
• Tortillas – corn or flour
• Salsa – your favorite
• Avocado – slices or chunks
• Cilantro – chopped fresh
• Pickled red onions
• Kosher salt and freshly ground black pepper

How to Make Breakfast Tacos

First, brown the bacon in a large skillet over medium heat. Move the bacon to paper towels to absorb any excess grease. In a medium bowl, beat the eggs with the water. Melt the butter in the skillet over low heat. Add the beaten eggs and cook scrambled style. Season the eggs with kosher salt and freshly ground black pepper to taste.

Chop the bacon, warm the tortillas, and divide the scrambled eggs and bacon equally between the tortillas. Top with cheddar cheese, Monterey Jack cheese, salsa, avocado, cilantro, and, if desired, pickled onions.

Beth’s Recipe Tips

• For a change of pace, try chorizo or browned pork sausage instead of the bacon.
• Melt butter in a large nonstick skillet over medium heat. Add egg mixture and cook slowly, rotating them gently with a spatula.
• For that authentic Mexican restaurant, look and flavor char those tortillas. Using tongs, carefully place the corn or flour tortilla on top of the lite burner on a gas stove. I turn the flame on medium-low, and it takes about 30 seconds to lightly char each side.
• You don’t have to pickle the red onions, but they do add delicious flavor and texture.
• These breakfast tacos are best enjoyed promptly. So please keep that in mind with the timing of the recipe.

Storage and Reheat

While I highly recommend that you enjoy these tacos as soon as they are prepared, please store leftovers in an airtight container in the fridge. Reheat leftovers at reduced power in the microwave just until warm. If you have more fresh tortillas, then replace the tortillas, as they may be soggy.

To freeze, first cool completely, leaving off any toppings like salsa, avocado, and cilantro. Wrap each individual taco in plastic wrap and place them in a large zipper freeze bag. Freeze for up to 2 months. Thaw in the fridge overnight. Unwrap and gently reheat at reduced power in the microwave. Add toppings like salsa, avocado, and cilantro after reheating.

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