Breakfast Tacos

These Breakfast Tacos are loaded with 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.

Course Breakfast, brunch, lunch

Cuisine American

Keyword breakfast tacos recipe, how to make breakfast tacos, taco breakfast

Prep Time 5

Cook Time 15

Servings

Calories 408kcal

Author Beth Pierce

Ingredients

6 slices bacon uncooked
8 large eggs
1/4 cup cold water
2 tablespoons butter
kosher salt to taste
freshly ground black pepper to taste
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
6 flour or corn tortillas
salsa
avocado sliced or diced
chopped fresh cilantro
pickled red onions

Instructions

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

Notes

For a change of pace, try chorizo or browned pork sausage in place 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, place the corn or flour tortilla right 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.

Nutrition