Breakfast Tacos

Start your day off right with breakfast tacos! They’re filling, delicious, and simple to make.

Course Breakfast

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings servings/8 tacos

Calories 799kcal

Author John Kanell

Ingredients

8 small flour tortillas (288g)
½ pound sliced bacon (250g)
2 cups peeled and diced potato (310g)
8 large eggs
¼ teaspoon salt
2 tablespoons unsalted butter

Optional topping:

Shredded Mexican cheese blend
Diced avocado
Pico de gallo
Chopped cilantro
Hot sauce

Instructions

In a large skillet over medium heat, warm the tortillas, a couple at a time. Cover with a towel to keep warm.
In the same skillet, add the bacon and cook until brown and crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving drippings in the skillet.
Add the potatoes to the skillet and cook over medium-high heat until golden brown and crispy, about 12 minutes, stirring occasionally. Transfer to a paper towel-lined plate. Remove any drippings from the skillet and wipe it clean with a paper towel.
Whisk together the eggs and salt in a medium bowl.
Melt the butter in the same skillet over medium heat. Add the eggs and scramble by stirring with a spatula during cooking. Cook until they are set to your preference, and remove from the heat.
Fill each tortilla with eggs, crumbled bacon, and potatoes, and serve with your favorite toppings.

Notes

Wipe the skillet clean before cooking the eggs. Otherwise, the eggs will turn brownish in color from the bacon grease and the potatoes' browning.
Don't skip warming the tortillas. Warming makes them more pliable, especially corn tortillas, which will tear if not warmed up.
Warm the tortillas in the oven. To warm up to 8 tortillas at once, stack them and wrap them in aluminum foil. Place in an oven preheated to 350° for about 15 minutes. Alternatively, wrap the tortillas in paper towels and microwave for 30 seconds.
Serving idea: Serve tacos with a side of Mexican rice, black beans, or fruit salad.

Nutrition

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