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.
More Breakfast Recipes
Breakfast Tacos
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
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Carmen
Your breakfast tacos were amazing. Perfect for a lazy weekend brunch with fresh fruit or your strawberry mimosas! Thank you!
Beth Pierce
Thanks, Carmen!
Karen
Now I can enjoy tacos for breakfast. I love these tacos so much…Thank you for the awesome recipe. I love customizing them to suit my taste.
Beth Pierce
Me too, Karen!
Joe
Who knew breakfast tacos would taste so yummy? It is nice to come up with a new and original plan for breakfast. I get tired of the same old same old!
Beth Pierce
Me too, Joe! That is why I try to come up with some new ideas!
Tamara
Ooh these breakfast tacos are soo good! These were absolutely delicious! I loaded them with fresh salsa, pickled red onions, and sour cream. It was a breakfast fit for a queen.
Beth Pierce
I could for some right now!
Sally B
The combination of bacon, scrambled eggs, and a cheesy medley wrapped in a tortilla is breakfast perfection. And the toppings – salsa, avocado, pickled red onions, and cilantro – took it to the next level! My partner and I love it. Thanks for sharing the recipe!
Beth Pierce
You are most welcome, Sally!
Gail
The combination of crispy bacon, fluffy scrambled eggs, and the gooey goodness of cheddar and Monterey Jack cheese made this breakfast a dream come true! What a nice change up from my omelette. I will make these again and this time I am going to add some guacamole.
Beth Pierce
Thanks, Gail! Guacamole is delicious on these breakfast tacos!
Laney
Breakfast tacos are so delicious and easy to customize. I absolutely love them. Such a nice change from my oatmeal and with all that protein I stay satisfied longer.
Beth Pierce
Me too! Protein really does make a difference.
Laura
I have a fussy eater and breakfast is always a mission. She loved these tacos though! Thanks for sharing.
Beth Pierce
The pleasure is all mine!
Susan M.
I love these soft Breakfast Tacos. They are delicious and quick to make. A nice change from my usual bagel and cream cheese, plus a lot healthier and hearty.
Beth Pierce
Thanks, Susan!
Catalina
I tried these breakfast tacos for brunch, and they were a hit! The flavors and textures are on point!
Beth Pierce
Thanks, Catalina! So glad that you liked the breakfast tacos.
Sandra
These are so good! I could eat these anytime of the day! I added a little corn salsa to ours and they were so yummy! Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome, Sandra!
Erik
These were so delicious and a nice change from the usual breakfast fare. Of course I have not gone wrong with any of your recipes and my wife is really enjoying my cooking!
Beth Pierce
Thanks, Eric! I love that she is enjoying your cooking!
Amanda
These are delicious breakfast tacos. The family really enjoyed them! I served them topped with sour cream, Pico de Gallo, and chopped avocado.
April
Tacos for breakfast – brilliant! They were delicious!
Janelle
I love these breakfast tacos! This recipe is seriously yummy. I’m a fan of chorizo so I switched that for the bacon! So delicious! They are a must try!
Beth Pierce
Thanks, Janelle! I am so glad that you liked them!
Gina
Everything is better when made in taco form. We loved these! They are delicious!
Beth Pierce
Thanks, Gina! So glad that you like them. They are quite tasty!