The Best Breakfast Tacos {Ready in 30 Minutes}
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!
Servings: 4 servings
Calories: 441kcal
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!
Notes
Make an egg white breakfast taco using double the number of eggs.
Add on more toppings like breakfast potatoes, sausage, sautéed veggies and more.
Store everything separately in the fridge for up to 4 days then assemble the tacos fresh.
Nutrition
Calories: 441kcal | Carbohydrates: 33g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 356mg | Sodium: 740mg | Potassium: 532mg | Fiber: 7g | Sugar: 4g | Vitamin A: 879IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 3mg