Mexican Breakfast Tacos
Mexican Breakfast Tacos are made with warm tortillas layered with tender potatoes, crispy bacon, soft scrambled eggs, and all the delicious taco toppings that you love! Filling and flavorful, this meal is the best way to start the day.
This crowd-pleasing breakfast tacos recipe is the absolute best way to enjoy an authentic Tex-Mex breakfast at home! It’s quick and easy to make and can even be prepped ahead for busy mornings. Use one pan to cook up your crispy breakfast potatoes, fry the bacon and then scramble the eggs. Top with shredded cheese, salsa, sliced avocado or guacamole and fresh cilantro for a brunch the whole family will devour.
Breakfast tacos are great for hosting a crowd or for a large family because they’re super filling, customizable and the recipe can easily be adjusted up or down to make the amount needed. Best of all, these can be ready to serve in just about 30 minutes. Plus, all of the ingredients are super simple and things you probably already have on hand. Add as many or as few toppings as you want and make them perfect for you!
Seriously loved these! So much flavor and they were so easy too!
— Juli
Why you will love this recipe
- They’re delicious: Fluffy scrambled eggs, crispy pieces of bacon, creamy potatoes, a little cheese, avocado, and a sprinkle of cilantro all wrapped in a warm, soft tortilla. What could be better?!
- Super versatile: Make these however you want! You can use your favorite tortillas, seasonings and any add-ins that you’re craving.
- Satisfying: With the combination of complex carbs from the potatoes and the protein in the eggs and bacon, these will fuel you for hours.
- Picky eater approved! Tacos are the best for picky eaters because they’re so easy to customize. In this recipe, all of the ingredients are simple and kid-friendly.
Ingredients needed
The ingredients needed to make this breakfast tacos recipe are simple and versatile. You can easily change things up depending on what you have available. Here are our go-to ingredients:
- Potatoes: We like Yukon gold potatoes for extra crispiness and wonderful flavor, but you could also use red potatoes (or really any potato you have on hand!)
- Paprika: Smoked paprika (or regular) adds the best sweet and peppery flavor to the potatoes.
- Salt and black pepper: For seasoning the potatoes and eggs.
- Bacon: Extra crispy bacon adds the most wonderful texture!
- Eggs: You’ll need 6 large eggs to make 6 breakfast tacos.
- Milk: Mix any preferred milk with the eggs to make them nice and creamy. We typically use whole milk for rich creaminess.
- Tortillas: Flour tortillas are more flexible, but you can use corn tortillas if you’d like.
- Toppings: Cheddar cheese, avocado, salsa, cilantro and anything else your heart desires!
How to make this recipe
These breakfast tacos are super simple to put together. Once you’ve cooked all the individual parts, they come together easily with little fuss or prep needed. You can multitask and cook the potatoes while the bacon is frying, or cook everything one at a time in the same pan. Here’s the easy process:
- Cook the potatoes: Spray a large skillet with cooking spray or grease with olive oil and heat over medium heat to medium-high heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
- Fry the bacon: To the same skillet add the bacon and allow it to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.
- Combine eggs with milk: In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
- Scramble the eggs: Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking the eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
- Prep the tortillas: Meanwhile, warm tortillas in a heated ungreased skillet for about 15 seconds per side. You can also place 4-6 tortillas between a couple of damp paper towels and heat for about 30 seconds in the microwave.
- Assemble the tacos: Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings and drizzle some fresh lime juice over the top. Serve warm and enjoy.
Toppings
Feel free to get creative with the toppings! There are so many options!
- Onions or pickled onions
- Beans (black beans or refried beans)
- Queso
- Guacamole or avocado slices
- Sliced jalapeños
- Lime wedges
- Diced cherry tomatoes
- Pico de gallo
- Sour cream or plain Greek yogurt
- Salsa
- Hot sauce
Expert tips
Here are some helpful tips, so you have the best breakfast tacos every time you make them:
- Pre-cut potatoes: To save time with the potatoes, use pre-cut frozen potatoes.
- Roast the potatoes: Another way to save time is to roast the diced potatoes in the oven while the bacon fries on the stovetop. Cook them at 450ºF for about 30 minutes, tossing halfway through.
- Make it spicy: Take the spice level up by cooking some diced jalapeños with the potatoes. You can also add your favorite hot sauce at the end.
Frequently asked questions
Breakfast tacos are made with a tortilla or wrap and usually include eggs with any combination of bacon or sausage, cheese, and Mexican-inspired ingredients like beans, avocado, and salsa. This recipe is made with eggs, bacon, potatoes and your favorite toppings.
Here in Texas breakfast burritos and breakfast tacos are really popular. However, you can find these Tex-Mex inspired breakfast recipes served in many other states too! They are probably more likely to come from Mexico.
The main difference is size! Breakfast tacos are typically made with one egg per taco and a breakfast burrito is usually stuffed with eggs. Burritos also tend to have more ingredients like beans, onions, tomatoes and jalapeños all rolled up in an oversized flour tortilla, often as large as a dinner plate!
Variations
One of the greatest things about this recipe is that it’s so easy to customize and make your own. Here’s some ideas:
- Meats: Try using crumbled sausage, chorizo, chicken, beef or pork in place of the bacon for a different taste and texture.
- Veggies: Give this dish a nutritional boost by adding cooked chopped spinach, bell pepper and/or onion to the eggs.
- Cheese: We love these topped with shredded cheddar cheese, but a Mexican cheese blend or pepper jack cheese would be delicious. Use what you love!
- Low carb: To make these low carb, use low-carb tortillas and omit or reduce the potatoes.
Serving suggestions
These easy breakfast tacos are so hearty and filled with plenty of protein, carbs and healthy fats that you don’t really need any sides. However, if you want to enjoy a full spread, here are some ideas:
- Breakfast for dinner: Sometimes we’ll enjoy these for dinner along with rice and beans. A fresh green salad would also be a great side dish.
- Fruit: Keep it light with some mixed fruit or a healthy fruit salad.
- Quesadillas: Instead of serving these as tacos, you can use all of the same ingredients but make these into quesadillas instead.
- Taco bowl: Want to lower the carbs a bit? Make a taco bowl with roasted veggies instead of the tortilla. You could even drizzle chipotle ranch over the top!
Make ahead and storing
You can prep everything and it will keep well for up to 3 days. Here’s how:
- Prep: Because eggs taste best freshly cooked, we recommend having everything ready and then in the morning all you have to do is scramble the eggs and assemble.
- To store: Refrigerate all of the cooked ingredients in separate airtight storage containers for up to 3 days. You can also store assembled tacos in an airtight storage container in the fridge for up to 2 days.
- Reheating: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- Freezing: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.
If you try this, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Mexican Breakfast Tacos
Ingredients
- 1 pound Yukon gold potatoes, red potatoes or russet potatoes, diced
- 1/2 teaspoon salt for potatoes
- 1/2 teaspoon paprika (use smoked paprika for a smoky flavor)
- 6 slices bacon or turkey bacon
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt for eggs
- 1/4 teaspoon ground black pepper for eggs
- 6 tortillas/wraps
Optional toppings
- shredded cheese
- salsa, taco sauce and/or pico de gallo
- avocado or guacamole
- chopped fresh cilantro
- additional salt & pepper to taste
Instructions
- Spray a large skillet with cooking spray or grease with olive oil and heat over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
- To the same skillet add the bacon and allow it to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.
- In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
- Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking the eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
- Meanwhile, warm tortillas in a heated ungreased skillet for about 15 seconds per side. You can also place 4-6 tortillas between a couple of damp paper towels and heat for about 30 seconds in the microwave. Assemble the tacos by layering the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
- If making in advance, wrap each tortilla in foil once they have cooled, and keep in the refrigerator for a breakfast that is ready when you are! (Note: if you are making these in advance for the week, I would recommend adding the toppings just before eating so your tortilla doesn't get soggy.)
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
I loved these tacos! I will be making this again and again!
Seriously loved these! So much flavor and they were so easy too!
My whole family LOVES these! We make them all of the time just the way the recipe is written!
Made these for a family gathering and everyone loved them!
This turned out so good and bursting with flavor. I’m sure I will be eating this several times per month for breakfast or dinner. Thanks for a great recipe.
Can you freeze these for use later by zapping in the microwave?
You sure can! Store in a freezer baggie and when you’re ready to eat just heat up in the microwave and add your toppings then. Enjoy!
These were so delicious! My kids get sick of scrambled eggs, but they loved these. Thank you for the idea!