Breakfast Tacos
Breakfast tacos are a quick and easy way to get breakfast on the table in under 30 minutes. Load them up with scrambled eggs, crispy bacon and your choice of toppings!
Great for busy mornings, this easy breakfast tacos recipe is quick to make, giving you a tasty breakfast without the fuss.
Not just for breakfast, they are perfect for brunch, lunch, or even a light dinner.
Filled with protein, fiber, and healthy fats from eggs, vegetables, and avocado, these tacos are a healthy and balanced way to start your day.
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Ingredients & Substitutions
- eggs: Soft scrambled eggs cooked to perfection are the base of these tacos.
- bacon: Crispy oven-baked bacon adds a savory crunch. If you don't like bacon choose chorizo, sausage, chicken, or even steak.
- avocado: Creamy and full of healthy fats, you can never go wrong with avocado on tacos. For a creamier texture, use guacamole.
- green onions: Adds a fresh and mild flavor. Substitute green onions with diced white or red onions, shallots, chives, or cilantro.
- cheese: Use your favorite shredded cheese for these tacos, like sharp cheddar, pepper jack, Monterey, queso fresco, or cotija cheese.
- tortillas: Corn tortillas, gluten-free cassava flour tortillas, flour sourdough tortillas, and just about any tortilla work for this recipe. Just make sure they’re about 6 inches in diameter.
- avocado oil: I like to use avocado oil for its mild flavor, but olive oil can be substituted.
- salt and pepper: To taste.
- customize fillings: Use a variety of your favorite toppings like salsa verde, pico de gallo, hot sauce, sour cream, lettuce, or sliced jalapeños.
How to make the best breakfast tacos
Step 1: Cook the bacon.
Bake bacon on a foil or parchment-lined rimmed baking sheet in the oven for 15-20 minutes. ( 12-17 minutes for thin-cut bacon and 18-20 minutes for thick-cut bacon.) Transfer to a paper towel-lined plate to soak up the drippings.
Step 2: Saute the onions.
In a large skillet, saute the white parts of the green onion in avocado oil over medium heat until fragrant.
Step 3: Scramble the eggs.
In a medium-sized bowl whisk the eggs, add to the pan, and cook until soft and pillowy.
Step 4: Assemble the tacos.
Wrap a spoonful of eggs in each tortilla and top with bacon, avocado, green onions, shredded cheese, and a squeeze of lime juice.
Tips
Warm Up the Tortillas: Heat tortillas on a skillet for a few seconds before adding the fillings.
Customize Fillings: Use a variety of your favorite toppings like salsa verde, pico de gallo, hot sauce, sour cream, lettuce, or sliced jalapeños.
Store
While these tacos are best enjoyed fresh, you can store the tacos in the refrigerator for a later time to enjoy. Just pack the ingredients in separate airtight containers.
To reheat, rewarm the eggs and bacon in a pan over medium-low heat or at 50% power in the microwave.
More Easy Breakfast Recipes
- Healthy Egg Salad
- Instant Pot Egg White Bites
- Sweet Potato Frittata with Broccoli
- Breakfast Casserole
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Breakfast Tacos
INGREDIENTS
- 4 bacon strips
- 4 eggs (beaten)
- 3 green onions (sliced, greens and whites seperated)
- ½ avocado (large, diced)
- ½ cup shredded cheese
- 1 tablespoon avocado oil
- 8 sourdough tortillas
INSTRUCTIONS
- Preheat oven to 400°F (205°C). Cook bacon on a parchment-lined rimmed baking sheet for 18-20 minutes. Transfer the bacon to a paper towel-lined plate to soak up the drippings. Once they are cooled, crumble the bacon.
- In a large pan over medium heat, saute the white parts of the green in oil until fragrant, about 1-2 minutes.
- Whisk the eggs in a medium bowl and pour into the pan. Add salt and pepper to taste. Use a spatula to move the eggs around while they cook and cook until soft and pillowy.
- Assemble the tacos by adding eggs to each taco (equivalent to 1 whole egg). Top with crumbled bacon, diced avocado, cheese, and green onions.
