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Mexican Breakfast Tacos served with fresh cilantro and avocado slices
4.93 from 13 votes
Nutrition Facts
Mexican Breakfast Tacos
Amount Per Serving (1 taco)
Calories 304 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 2.8g18%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 192.5mg64%
Sodium 489mg21%
Potassium 672.3mg19%
Carbohydrates 41.3g14%
Fiber 2.9g12%
Sugar 1.9g2%
Protein 14.7g29%
Vitamin A 405IU8%
Vitamin C 33mg40%
Calcium 54mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 tacos
Mexican Breakfast Tacos
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins

The perfect healthy morning meal for on-the-go. They're so easy, delicious and can be made gluten free and vegetarian to please the whole family!

  • 1 pound diced red or russet potatoes
  • 1/2 teaspoon salt for potatoes
  • 1/2 teaspoon paprika
  • 6 slices of bacon or turkey bacon
  • 6 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt & 1/4 teaspoon pepper for eggs
  • 6 tortillas/wraps
Optional toppings
  • shredded cheese
  • salsa, taco sauce and/or pico
  • avocado or guacamole
  • fresh cilantro, chopped
  • additional salt & pepper to taste
  1. 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.

  2. To same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.

  3. In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.

  4. Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking thhe eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.

  5. 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. Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.

  6. 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.)

Recipe Notes

Nutritional information will vary quite a bit depending on the type of tortilla used. Information calculated was based off of 100 calorie tortilla that was not low carb. For a low carb option, I like La Tortilla Factory or OLE Mexican Foods.

Author: Kim
Course: Breakfast
Cuisine: Mexican
Keyword: Easy Breakfast Tacos, Mexican Breakfast Tacos

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