Breakfast taco is a classic Tex-Mex dish and staple breakfast items in Texas. Warm tortillas are wrapped with some of our breakfast favorites such as scrambled eggs, bacon, avocado and cheese, and drizzled with zesty salsa.
I was introduced to its glory and splendor by my then-boyfriend (now husband) when I first visited Texas. Since then, I have loved it, craved for it, and eaten it way more often than it is necessary.
BONUS: It’s so customizable with tons of filling and topping options. I like my variety, so I love that I could never get bored with this.
Looking for more Texas classic recipes? Don’t forget to also check out my Sausage Kolache, Texas Red Chili (no beans!), and Easy Queso recipes.
What Are breakfast tacos?
The Breakfast Taco is a staple breakfast item in Texas. It is considered a Tex-Mex recipe, which is a beautiful merger of Texas and Mexican cuisine.
The internet has an ongoing debate on whether it was invented in San Antonio or Austin, but it doesn’t matter. It’s available in both cities, and all over the state.
Oh, and because they’re so good, breakfast tacos are no longer just considered breakfast food. In many places here in Central Texas, you can find them on the menu for dinner and lunch as well.
After spending many years living in Austin, I have had my fair share of breakfast tacos, and like to think I’ve developed an excellent taste of it. 😉
I started making them at home mimicking some of my favorite breakfast tacos in town, and end up making them at home very often these days.
Every bite is a lovely concoction of flavors and textures. Imagine this: bold-flavored salsa explodes in your mouth, tempered by creamy warm melted cheese. The crunch of crispy bacon contrasted with the smoothness of soft tortillas. So much joy and satisfaction in each bite. YUM.
There are many variations of breakfast tacos. My favorite recipe is below – spoiler alert! It contains scrambled eggs, bacon, avocado wrapped in a soft flour tortilla, then sprinkled with cheese and salsa.
However, there is a wide variety of toppings you can add to it as well. Some other favorites include crumbled sausage, ham, potatoes, pinto beans, cilantro etc.
If you want to go real crazy, you can even eat it in a bowl – dump all the ingredients in a bowl so you don’t have to worry about using the tortilla to hold it all together while you eat. Grab a fork and dig in!
How will you customize your breakfast taco? Let me know in the comments section!
Ingredients
There is a variety of ingredients that you can use to load up your breakfast tacos. I’m going to show you one of the most common basic breakfast taco variation I see here in Texas, but feel free to substitute and add your favorite items to it.
Here are the ingredients you will need:
- tortillas – I like my breakfast tacos in flour tortillas, but corn tortillas works as well. Here’s a recipe to make your own flour tortillas if you’d like!
- eggs – we will be scrambling the eggs
- bacon – for ease, you can also use bacon bits (no cooking needed!)
- cheese – use any of your favorite shredded cheese – mozzarella, Colby jack, cheddar etc.
- salsa – use your favorite salsa! Red salsa or salsa verd works great with this! You can also use pico de gallo if you have that on hand.
- avocado – or guacamole!
- butter – I love using butter to make my scrambled eggs – it brings a nice layer of flavor to it.
How to make Breakfast Tacos
Making Breakfast Tacos is truly a simple task. It takes less than 30 minutes to put this yummy breakfast on the table!
Step 1: Make bacon in the oven
Ahh bacon. In my humble opinion, a very important ingredient in the making of breakfast tacos.
I like to cook bacon in the oven, on a baking sheet, lined with aluminum foil. What you get from this brilliant cooking method is simple cleanup (throw the foil away), no splitter splatter of bacon grease on your stove, and you can walk away and do other things while it cooks. Win, win, win.
400℉ for 12 to 20 minutes, depending on how thick your bacon is and how crispy you like your bacon etc. Check at 12-minute mark and add on time if needed. Once the bacon is removed from the oven, pat with paper towel to remove excess grease, then cut into 1-inch slices.
Bacon definitely gives this breakfast tacos a boost in flavor, and I for one thinks it makes magic happen in breakfast tacos! For those wondering about ratios, I typically do 1 egg to 1 oz of bacon per one small tortilla.
Step 2: Making the perfect scrambled eggs
I learned how to make the perfect scrambled eggs by watching cooks make it in a company cafeteria where I would wait in line for my staple scramble eggs and toast breakfast many times a week for many years.
Instead of beating up the eggs, throwing into the pan and hope for the best, take note of the below and the result is a beautiful, perfectly cooked scrambled eggs.
- Grease the pan well so eggs do not stick to it
- Keep stove top on low-medium heat – eggs need to be cooked slowly… and patience is a virtue
- Use a spatula, or a stirring object that is slightly ‘bendable’
- Keep stirring – this prevents eggs from sticking, drying up quickly and burning
- Remove promptly when it is done, aka do not overcook. Crusty eggs ain’t so cool.
Add chopped up bacon to scramble eggs RIGHT before the eggs are completely done. Then stir to combine.
Step 3: Prepare the rest of the ingredients
Tortillas can be microwaved or warmed on the stove briefly. Microwave 6 tortillas for 25 seconds on high. You can cover with a damp paper towel to prevent tortillas from drying.
Lastly, add ingredients to warm tortillas – scrambled eggs and bacon, cheese, avocado, and then sprinkle with cheese and top it off with salsa.
These breakfast tacos are truly pockets of breakfast goodness. If you love American breakfast foods and tacos, this is the perfect merger of the two beautiful food groups.
We live in Austin and one of the most ‘Austin’ brunch option is to enjoy a warm breakfast tacos paired with a glass of ice coffee.
YUM!!! I’m seriously hungry just thinking about it!
Breakfast Taco Variations
Here are other ingredients commonly found in breakfast tacos, feel free to mix and match to your liking!
- Potatoes – I didn’t buy it at first but warmed up to it after having it a few times…
- Other meats: sausage, chorizo, ham
- Vegetarian options: sweet potatoes, pinto beans, black beans, refried beans, onions, bell peppers
- Sauces: hot sauce, sour cream, avocado crema, queso
- Others: guacamole, jalapeños, crushed up tortilla chips make great toppings as well
Make Ahead and Reheating Instructions
Make these delicious breakfast tacos during the weekend and save the rest for the week! I typically assemble leftovers (omit the salsa), wrap them up in an aluminum foil and keep it in the refrigerator.
In the mornings, I grab the tacos, heat them up in the microwave and drip some of that beautiful salsa on it. No frills and yummy. What else can a girl ask for first thing in the morning?
Tips and Tricks
- Use Fresh and High Quality Ingredients: For the best flavor, use fresh ingredients like ripe avocados, homemade salsa, and high-quality bacon or sausage.
- Properly Scrambling Eggs: To achieve soft and creamy scrambled eggs, cook the eggs slowly over low heat, stirring gently and frequently. Add a splash of milk or cream to make them even creamier.
- Warming the Tortillas: Before assembling your breakfast tacos, warm the tortillas in a dry skillet over medium heat for a few seconds on each side. This will make them more pliable and enhance their taste.
- Add Cheese while Ingredients are Warm: Once eggs and bacon are ready, wrap in warm tortilla nd top with cheese immediately so that cheese will melt. Fully melted cheese will make your breakfast tacos taste much better!
- Customize for Diets: If you have dietary restrictions or preferences, experiment with alternative ingredients like turkey bacon, tofu crumbles, or dairy-free cheese to create a breakfast taco that suits your needs.
- Assemble Just Before Serving: To prevent your breakfast tacos from becoming soggy, assemble them just before serving. This will ensure that the ingredients stay fresh and the flavors remain distinct.
Frequently Asked Questions
Omit the bacon and stick to just eggs, cheese and avocados. If you’d like, add some beans (e.g. black beans or refried beans) to it for extra protein.
Any cheese that melts easily works great, such as mozzarella, Colby jack, or a mild cheddar.
Sausage, chorizo, ham, potatoes, sweet potatoes, tortilla strips, veggies … whatever inspires you!
Get creative with your toppings! You can try sour cream, pico de gallo, hot sauce, herbs like cilantro, and/or simple salt and pepper to taste.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
Other Breakfast Favorites
- Sausage Tater Tot Breakfast Casserole
- Caramelized Banana French Toast
- English Muffin Breakfast Sandwich
- Ham and Cheese Croissant Casserole
Breakfast Tacos
Equipment
Ingredients
- 6 eggs
- 6 oz bacon
- 1 avocado
- 6 small soft tortillas
- shredded cheese
- salsa
- butter
Instructions
- Preheat oven at 400 degrees F. Place bacon on baking sheet lined with aluminum foil. Bake for 12-20 minutes. Check at 12-minute mark and cook for additional time to desired crispness. When bacon is done, dab bacon with paper towel to remove grease, and cut bacon into 1-inch strips.
- Slice avocado and beat up 6 eggs
- Heat pan on medium-low heat. Add butter to pan and spread butter all over pan.
- When butter is heated up (avoid burning butter), add beaten eggs to pan. Eggs will spread into a round shape. Use spatula to swipe the edge of the round shape continuously. Keep stirring continuously. Right before the eggs get dry (eggs should still be slightly liquidy), add bacon. Stir and turn off heat. This step should take approximately 3 minutes, or less.
- Warm tortillas in the microwave for 25 seconds
- Add scrambled eggs, bacon and avocados onto tortillas. Sprinkle with cheese and add salsa.
- Serve and enjoy!
MinShien, Kris and I discovered breakfast tacos when we lived in Austin in 1982. We’d buy them from the ladies by the road and they were delicious every time. Thanks for sharing your recipe!
Breakfast tacos are truly the best! 🙂