Get my Cookbooks! Breakfast Tacos
These Breakfast Tacos are easy to make with cheesy scrambled eggs and oven-baked bacon and potatoes! Add-ons include sausage, avocado, salsa, bell peppers, and more!
Be sure to try my Egg Muffins and Homemade Pancakes next!
Breakfast Tacos
These incredible Breakfast Tacos are such a great idea for brunch, or even dinner! They’re super easy to make, packed with protein, and are absolutely delicious. My family LOVES it when I make these!
I usually go with the classic breakfast combination of bacon, eggs, cheese, and crispy hashbrown potatoes. Sausage works great here as well as avocado, salsa, bell peppers, and more!
As for the drizzle of sauce on top? I like to combine 2 parts ketchup, 2 parts hot sauce, and 1 part BBQ sauce. It’s so much better than straight hot sauce or ketchup. My husband won’t have eggs without it!
Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Bake the hashbrowns and bacon in the oven until crispy. Set aside. Turn oven off and add foil-wrapped tortillas to warm them up.
Whisk Scrambled eggs and cheese until very frothy. Add to a skillet with melted butter and whisk again.
Let the eggs set slightly over low heat. Use a silicone spatula to push the eggs into the middle. Tilt the pan to let uncooked eggs slide onto the surface of the skillet and set. Repeat as the eggs continue to set.
Once almost set, remove the eggs from heat. The heat from the skillet will finish cooking them. Season with salt and pepper. Spoon into warm tortillas and add bacon, hashbrowns, Pico de Gallo, chives, and hot sauce mixture. Serve!
Pro Tips
- Hashbrowns: I use McCain Baby Cakes for these but any variety of hashbrown or tater tots can be used!
- Cheese: I use Cracker Barrel Sharp Yellow for a creamy cheese or Cabot Hot Habanero for a spicy taco! American or any soft cheese will work well. Shred it from a block for best results.
- Bacon: Thick cut bacon is great with these. If using regular, bake for 10 minutes at a time instead of 12. (I use Oscar Mayer.)
- Pico De Gallo: I like that this has spices and the diced onions but regular diced tomatoes or salsa can also be used!
- Eggs: These images use 5 scrambled eggs, but 4 eggs will make enough. 5 stuffs them full. My fluffy scrambled eggs post outlines in detail how to ensure your eggs are super fluffy!
- Add-ons: The sky is the limit! Options include sausage, avocado/guacamole, sour cream/crema, bell peppers, and more!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Silicone Spatula. This is the best way to handle the eggs gently enough to preserve the air pockets, which keeps them fluffy!
- 11-inch Nonstick Skillet -Nonstick is definitely best for scrambled eggs.
- Taco Holders – These make it really easy to fill up the tacos and to serve/eat them!
- Baking Sheet– This is the one pictured above, this one is larger if making more than 4 tacos.
Try These Next
-
- Chicken Quesadillas
-
- Egg Muffins
-
- Chicken Enchiladas
-
- Egg Roll in a Bowl
-
- Taco Salad
-
- Baked Tacos
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Tried This Recipe?
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Breakfast Tacos
Ingredients
Tacos
- 4 slices thick cut bacon
- 6 mini hashbrowns, see notes
- 4-5 large eggs, whisked
- 2 tablespoons butter
- ½ cup shredded cheddar cheese, see notes
- 4 flour tortillas, taco style
- 3 tablespoons pico de gallo, see notes for alternatives
- 2 tablespoons chives, diced
- sliced avocado, for serving. Optional.
Spicy Sauce (Optional)
- 2 teaspoons hot sauce
- 2 teaspoons ketchup
- 1 teaspoon BBQ sauce
Instructions
Prep work:
- Preheat oven to 400℉.
- Stack up 2 tortillas at a time and wrap in foil. Combine the sauce ingredients together and set aside.
Bake the Bacon/Hashbrowns and Heat Tortillas:
- Line a baking sheet with foil and add the bacon on one side and hashbrowns on the other.
- Bake for 12 minutes. Flip the bacon and hashbrowns. Bake for 10-12 minutes, or until crispy. Transfer the bacon to paper towels and tent the hashbrowns with foil.
- Turn heat off oven. Add the wrapped tortillas to the warm oven and close the door until ready to serve.
Scramble the Eggs:
- Crack the eggs into a medium bowl and whisk vigorously for 1 minute, until very frothy. Add the cheese and whisk to incorporate.
- Melt the butter over LOW heat in a 10 or 11-inch nonstick skillet. Wait until it begins to foam.
- Add the eggs and whisk the top of the eggs vigorously again, until the top is very foamy. Let the bottom begin to set slightly.
- Use a silicone spatula to push the eggs into the middle. Tilt the pan to let uncooked eggs slide onto the surface of the pan. Let set again, and repeat. Handle the eggs gently and minimally to protect the air pockets and keep them fluffy.
- Once the eggs are mostly set, remove the skillet from the heat. The heat from the pan will finish cooking them. Season with salt/pepper.
Assemble the Tacos
- Optional: Dice the hashbrowns and/or bacon.
- Take the warm tortillas from the oven. Spoon the eggs into the tortillas and add the hashbrowns and bacon on the sides.
- Top with Pico de Gallo and chives. Add a few dabs of sauce and serve with sliced avocados if desired!
Notes
- Hashbrowns: I use McCain Baby Cakes for these but any variety of hashbrown or tater tots can be used!
- Cheese: I use Cracker Barrel Sharp Yellow for a creamy cheese or Cabot Hot Habanero for a spicy taco! American or any soft cheese will work well. Shred it from a block for best results.
- Bacon: Thick cut bacon is great with these. If using regular, bake for 10 minutes at a time instead of 12. (I use Oscar Mayer.)
- Pico De Gallo: I like that this has spices and the diced onions but regular diced tomatoes or salsa can also be used!
- Eggs: These images use 5 scrambled eggs, but 4 eggs will make enough. 5 stuffs them full. My fluffy scrambled eggs post outlines in detail how to ensure your eggs are super fluffy!
- Add-ons: The sky is the limit! Options include sausage, avocado/guacamole, sour cream/crema, bell peppers, and more!
The nutritional information provided is an estimate and is per taco. There are 4 tacos in this recipe.
So delicious! I made these for my husband this morning. He loved them. Easy to put together and the scrambled eggs were fluffy and cheesy. Thanks for another great recipe.
My pleasure Kimberly, I’m so happy the eggs were nice and fluffy. Thanks so much for taking the time to leave a review!❤️
These are delicious! Made these for my family as Brinner (breakfast dinner). They were a hit! Simple easy and full of flavor! This is now a staple in our house!
Lol, Brinner really is the best, so underrated! I’m so happy your family liked the Breakfast Tacos, thanks so much for the great review!💖
Fantastic recipe! Just learning the way to make the eggs come out fluffy is worth it for me! I bought a few ingredients for this meal like the extra thick bacon, hashbrowns, and the Pico De Gallo because it was already made up where I shop. But for the rest, I just cut up a lot of what I had in the fridge and the tacos came out incredible. The kids loved making their own and even my husband was interested in eating breakfast for dinner which he never is. The kitchen smelled heavenly and the whole thing was quick and easy! I have a feeling we will be eating this often. Next time I’m going to try the spicy cheese. Love this idea!
I’m so happy you enjoyed this one, especially making the scrambled eggs! My husband and I have scrambled egg competitions and I always win 🤣. Thanks so much for taking the time to leave a review Quinn!