Who says tacos can’t be eaten for breakfast? These Breakfast Tacos are the best – they’re filled with eggs, bacon, and all the fixings!
You know I’ll turn anything into a taco, so breakfast was next on the list. These ones are easy, filling and honestly just fun to make!
Why you’ll love this recipe
- Balanced and satisfying: You get protein, veggies, and carbs all wrapped up in one handheld meal that actually keeps you full.
- Great for meal prep: The fillings store well, so you can prep everything ahead of time and assemble fresh during the week for quick breakfasts.
Ingredients and substitutions
- Turkey bacon – you can use regular bacon, just keep in mind that it’ll increase the calorie count.
- Butter – swap out for a butter substitute of your choice.
- Eggs – you can make this recipe with egg whites too. If you use egg whites, I suggest doubling the number of eggs used.
- Cheddar cheese – another kind of cheese such as Monterey Jack would also be good in these tacos.
- Corn tortillas – flour tortillas will also work, I just love the authentic flavour of corn tortillas.
- Avocado – feel free to swap out the fresh avocado for store-bought guacamole instead.
- Pico de gallo – jarred or fresh salsa would also be good here.
- Jalapeno – substitute the jalapeno for bell peppers if you’re not a fan of spice or leave this off altogether.
- Cilantro – totally optional. If you’re not a cilantro fan, just leave it off.
- Hot sauce – use your favourite hot sauce or leave this off if you don’t want the heat.
How to make breakfast tacos
Step 1: Cook the bacon
Sauté the bacon until crispy and set aside.
Step 2: Cook the eggs
Season, whisk and cook the eggs.
Step 3: Prep ingredients
Chop, slice and gather all your toppings.
Step 4: Assemble and enjoy!
Layout the tortillas then add the toppings to each and serve.
Recipe tips and variations
These breakfast tacos are super easy and fun to make! Here are some tips and variations to make them your own:
- Microwave the tortillas: This will make them flexible and easier to wrap.
- Don’t overcook the eggs: Scramble until slightly runny so they don’t overcook when reheating.
- Layer wisely: Start with eggs, meat and cheese then add toppings like the pico de gallo last so they hold together and don’t get soggy.
- Mix up the protein: Swap turkey bacon for pork bacon, vegan bacon, or breakfast sausage.
- Add more veggies: Sautéed peppers, onions, or spinach make these tacos even more colourful and nutritious.
- Try beans or potatoes: Refried beans or breakfast potatoes are great for extra heartiness.
- Brighten it up: Finish with fresh cilantro and a squeeze lime for the best flavour.
Frequently asked questions
What is the difference between a breakfast taco and a burrito?
The main differences between a breakfast taco and burrito is the size and the tortilla. Breakfast tacos are typically smaller and made on corn tortillas, whereas breakfast burritos are a lot bigger and wrapped in flour tortillas.
How do I keep my breakfast tacos from getting soggy or falling apart?
Warm your tortillas before assembling so they’re soft and flexible, and add the eggs and meat first. Avoid overloading with wet toppings. If you’re meal prepping, store everything separately and assemble right before eating for the freshest texture.
Can I make these tacos vegetarian or gluten-free?
Yes! For vegetarian tacos, swap the turkey bacon for a plant-based bacon, sautéed veggies, or even crispy potatoes. To make them gluten-free, just use your favourite certified gluten-free corn tortillas. Everything else in the recipe is naturally gluten-free.
Storing and reheating
Storing: These breakfast tacos will last in the fridge for up to 4 days. You can store the tacos fully assembled, but for the best results, keep all the components in separate airtight containers and assemble right before eating.
Reheating: Warm the eggs, turkey bacon and tortillas separately in the microwave or a warm skillet.
Freezing: I don’t recommend freezing this recipe. You can try freezing some of the components separately, but they’re so easy and quick to make, I’d suggest just whipping them up fresh. If you’re looking for a freezer-friendly option, try my Meal Prep Freezer Breakfast Burritos instead.
More easy breakfast recipes
The Best Breakfast Tacos {Ready in 30 Minutes}
Ingredients
- 4 turkey bacon slices
- 1 tbsp butter
- 8 eggs
- Salt & pepper to taste
- 1/4 cup cheddar cheese grated
- 8 corn tortillas
- 1 avocado sliced
- 1/2 cup pico de gallo store-bought
- 1 jalapeno optional, for garnish
- Cilantro optional, for garnish
- Hot sauce optional, to taste
Instructions
- Heat a large skillet over med-high heat with a bit of cooking spray or olive oil. Add turkey bacon, cooking for 2-3 minutes each side until crispy. Remove from heat and set aside, letting cool before chopping up into bite-sized pieces.
- Meanwhile, whisk eggs in a large bowl with some salt and pepper to taste and prep toppings.
- Heat butter in the same large skillet as the turkey bacon was cooked in over med-high heat. Pour eggs into skillet once butter is melted, scrambling and cooking for about 2-3 minutes until just set. Remove from heat.
- Microwave corn tortillas for 10-20 seconds until soft and pliable, then add eggs, topping with cheese, chopped up turkey bacon, sliced avocado, pico de gallo and any other desired toppings. Serve and enjoy!
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Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!