Breakfast Tacos
intro
Warm corn tortillas loaded with fluffy scrambled eggs, crispy bacon, creamy avocado, and zesty salsa for a fast, satisfying, customizable morning meal.
Ingredients
Steps
Cook crispy bacon
Heat a 30cm (12-inch) cast iron skillet over medium heat (175C/350F). Add the chopped 120g bacon, cook for 6-7 minutes, stirring occasionally, until fat is fully rendered and bacon is deep golden and crispy. Use a slotted spoon to transfer bacon to a paper-towel lined plate, leaving 1 tablespoon of rendered bacon fat in the skillet; discard any excess fat.
Warm corn tortillas
Reduce skillet heat to medium-low (150C/300F). Working 2 tortillas at a time, place corn tortillas in the reserved bacon fat, cooking for 30 seconds per side until soft, pliable, and lightly golden at the edges. Wrap warmed tortillas in a clean cotton kitchen towel to trap steam and keep them soft while you prepare the remaining tortillas and eggs.
Whisk egg mixture
In a 2L medium mixing bowl, crack all 8 large eggs, add 30ml whole milk, 3g kosher salt, and 1g freshly ground black pepper. Whisk vigorously for 45 seconds until the mixture is fully combined, pale creamy yellow, and slightly frothy on the surface, with no visible streaks of separate egg white.
Scramble egg filling
Keep the skillet on medium-low heat (150C/300F). Pour the whisked egg mixture into the pan. Let the eggs set undisturbed for 20 seconds, then use a heatproof silicone spatula to gently push cooked egg curds from the pan edges to the center, repeating every 10 seconds for 3-4 minutes total, until eggs are soft, fluffy, and just set (no runny liquid remains, but eggs are not dry or crumbly). Turn off the heat, fold in ½ cup (56g) of shredded cheddar and all the cooked crispy bacon.
Assemble taco bases
Lay 2 warm tortillas per serving on a large serving platter. Divide the egg and bacon filling evenly between the 8 tortillas, spooning roughly 60g of filling down the center of each tortilla. Top each taco with 1 tablespoon (7g) of the remaining shredded cheddar, 2-3 thin slices of ripe avocado, and 1 tablespoon (15g) of salsa roja.
Garnish and serve
Sprinkle all assembled tacos with the 15g of chopped fresh cilantro, then squeeze a light drizzle of fresh lime juice over each taco (using 1 lime wedge per 2 tacos). Serve immediately while warm, with extra salsa and remaining lime wedges on the side for guests to add to taste.
Tips
2.For a vegetarian version, swap the bacon for 160g (1 cup) of rinsed, seasoned black beans, and use 1 tablespoon of olive oil instead of rendered bacon fat to warm tortillas and cook eggs.
3.For a subtle smoky char, warm tortillas directly over a low gas stovetop flame for 10 seconds per side (using tongs to handle them) instead of toasting in the skillet, taking care not to burn the edges.
OMG these were SO good! I made them for my family’s Saturday brunch yesterday and even my super picky 7 year old asked for seconds. I added a little extra pickled jalapeño on mine and *chef’s kiss* Will absolutely be adding this to our weekly rotation!
Total game changer for quick weekday breakfasts! I prepped all the fillings on Sunday and was able to throw these together in 2 minutes before work all week. Way better than the sad gas station breakfast tacos I used to grab on my commute.
Made these for a beach potluck last weekend and they were gone in 10 minutes flat! I set up a little taco bar with all the toppings — salsa, sour cream, guac, cilantro, lime wedges — and people kept coming back to ask for the recipe. So easy to scale for a crowd too!
Super easy recipe, but I felt like it was missing a little something? I followed the directions exactly but the flavor felt a little flat for my taste. Maybe more seasoning? Not bad, just not my favorite.
My partner is from San Antonio and is super snobby about breakfast tacos, and he said these tasted just like the ones he grew up eating! I was nervous I’d mess them up but the instructions were so straightforward, even a terrible cook like me couldn’t mess it up lmao
Quick question — has anyone tried making these with tofu scramble instead of eggs for a vegan version? I want to make them for my vegan roommate but don’t want to mess up the texture.
Great high-protein breakfast for my high school soccer team before early morning practices! I made a big batch last week, wrapped them in foil, and the kids devoured them after warmups. Held up really well even when made an hour ahead, no soggy tortillas!
Wait, why have I never thought to crisp the tortillas in a little bit of the chorizo grease before adding the eggs??? That trick alone changed every taco I will make for the rest of my life. I could eat these every single day.
First recipe I’ve ever tried from this site and wow, so easy! I burned the chorizo a little bit my first go round but it still tasted amazing lmao. Any tips for not burning the meat next time?
Born and raised in the Rio Grande Valley and these hit so close to home! The ratio of egg to chorizo to cheese is perfect, no skimping on fillings like so many other recipes I’ve tried. I used homemade flour tortillas like my abuela taught me and it was pure nostalgia.
I made these for my girls’ brunch this past weekend and paired them with mimosas and chips and queso, and everyone was raving. The 20 minute cook time is no joke — I spent less time cooking and more time hanging out with my friends, which is exactly what I want for a weekend!
I swapped the regular tortillas for whole wheat, used turkey chorizo instead of pork, and added a handful of spinach to the eggs for an extra veggie boost, and these still tasted incredible. So easy to customize to fit whatever dietary preferences you have without losing that classic Tex-Mex flavor.