Bacon and Egg Tacos are an easy and delicious way to switch up your morning routine. Warm tortillas filled with scrambled eggs and your favorite toppings make an "eggcellent" breakfast for taco lovers.
Bacon Egg Tacos
Breakfast is the most important meal of the day. However, some people, like myself, don't always have the time or motivation to prepare it in the mornings. Luckily, you can prepare this simple recipe anytime during the day.
My husband and I enjoy eating eggs. So I prepare egg muffins or a broccoli egg bake ahead of time to have a hearty protein on busy mornings. However, this week, I was craving egg tacos.
We had a pack of small tortillas in the pantry that I bought for banana Nutella quesadillas. However, I realized they were also the perfect size for breakfast tacos!
Why You'll Love This Breakfast Taco Recipe
Whether you're making scrambled egg tacos for breakfast or a quick meal, everyone will enjoy making their own creation.
- Fun to customize. Everyone creates a taco just the way they like it. Some pile on the toppings sky-high, while others keep it simple. Hey, there's no wrong way to taco!
- Light and healthy. These easy breakfast tacos are packed with protein from eggs and vitamins from fresh vegetables. They are filling without being too heavy.
- Meal prep is easy. Prepare the scrambled eggs and toppings the night before, store them in the fridge, and reheat them in the microwave the next day.
Key Ingredients
Here are the basic ingredients for our egg taco recipe. Feel free to substitute or add any additional toppings you like!
- Eggs - 6 large eggs make six tacos.
- Butter - Melted butter adds a great flavor to the scrambled eggs, but you can substitute olive or avocado oil.
- Cheese - You can use any shredded cheese in these delicious breakfast tacos.
- Bacon - Cook the bacon in advance and chop it into bite-sized pieces. For a quicker option, you can buy pre-cooked bacon.
- Flour Tortillas - Small, 4-inch street tortillas work great for breakfast tacos, but this recipe also works with corn tortillas.
- Toppings - We like tomatoes, avocados, and cilantro, but you can use any topping or garnish you prefer.
How to Make Breakfast Tacos
Start by scrambling eggs, then mix in crispy bacon and cheese. Because everything's better with bacon and cheese, right?
- Melt the butter or hot oil in a nonstick pan over medium heat. Whisk the eggs with some water and pour into the hot pan.
- Add a pinch of salt and pepper and gently stir the eggs until they solidify, then remove them from the heat.
- Stir shredded cheese and crumbled crispy bacon into the soft scrambled eggs. Cover and let the cheese melt, so it holds everything together.
- Top each tortilla with a spoonful of the egg mixture, then load on your favorite toppings. Serve immediately.
BruCrew Tip: Cutting carbs? Skip the flour shell and make a scrambled egg bowl. It tastes delicious either way!
Toppings For Egg Tacos
Now, let's talk toppings – the more, the merrier! Set out bowls and let everyone add their favorites.
- Salsa: We always use our homemade salsa, but a jarred salsa or salsa verde from the store is great, too.
- Ripe Avocado: While fresh chunks or slices are outstanding, try guacamole for more flavor and texture.
- Greek Yogurt: The creamy sauce cools things down. Sour cream is a good option, too.
- Hot Sauce: Add a spicy flair to eggs.
- Pico De Gallo: Use store-bought to keep things quick.
- Cheese: For an authentic Tex-Mex breakfast, try using cotija cheese or queso fresco. Although any shredded variety will taste amazing.
Storage Recommendations
In the Refrigerator: Store the eggs and toppings in separate containers in the fridge for 2-3 days.
To Reheat: Place the eggs on a plate and microwave for 45-60 seconds or until hot. Spoon them into a warm tortilla, add toppings, and enjoy.
Tips and Tricks
- Add water. My secret to making light and fluffy eggs is adding water before scrambling them in butter.
- Prep everything in advance. For a quick weekday breakfast, prep all the taco ingredients on the weekend, then reheat them daily!
- First, warm the tortillas. I microwave mine for 10-15 seconds before adding the fluffy eggs. You can also heat them on the stovetop or grill.
- Experiment with seasonings. Add a pinch of cumin, paprika, or chili powder to the eggs for extra flavor.
Variations
- Use hard taco shells. I'm a soft tortilla gal, but if hard shells are your thing, go for it!
- Try a different meat. Use breakfast sausage, ham, steak, or even pulled pork.
- Go meatless. Use black beans or refried beans for plant-based protein and extra fiber.
- Load up on fresh veggies. Add roasted red bell peppers, spinach, sliced red onions, or sweet potatoes. The possibilities are endless!
- Use egg whites. Use liquid egg whites for a high protein, lower fat breakfast option.
FAQs
Egg tacos are made with small tortillas folded to hold the filling. Breakfast burritos are more filling than egg tacos because they use larger tortillas that can hold more ingredients. When you travel, burritos can be easily wrapped in foil for convenience.
Prevent eggs from sticking by using a preheated, nonstick skillet. Cook on medium or medium-low heat with butter or olive oil, gently stirring with a rubber spatula.
Prepare the toppings and scramble the eggs 1-2 days before you need them. Reheat the eggs and assemble the tacos when ready.
More Egg Breakfast Ideas
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Egg Tacos
Bacon and Egg Tacos are an easy and delicious way to switch up your morning routine. Warm tortillas filled with scrambled eggs and your favorite toppings make an "eggcellent" breakfast for taco lovers.
Ingredients
- 1 tablespoon butter
- 6 large eggs
- 3 tablespoons water
- salt and pepper, to taste
- ¾ cup shredded cheddar jack cheese
- ½ cup chopped cooked bacon
- 1 green onion, diced
- ½ cup halved cherry tomatoes
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 6 - 4 inch flour tortillas, warmed
Instructions
- Melt the butter in a large skillet over medium heat.
- Whisk together the eggs and water. Pour into prepared pan and fry eggs until set, stirring often. Season with salt and pepper.
- Stir in the cheese and bacon. Cover until melted.
- Top each tortilla with eggs, onion, tomatoes, avocado, and cilantro. Serve immediately.
Notes
Tips and Tricks
- Add water. My secret to making light and fluffy eggs is adding water before scrambling them in butter.
- Prep everything in advance. For a quick weekday breakfast, prep all the taco ingredients on the weekend, then reheat them daily!
- First, warm the tortillas. I microwave mine for 10-15 seconds before adding the fluffy eggs. You can also heat them on the stovetop or grill.
- Experiment with seasonings. Add a pinch of cumin, paprika, or chili powder to the eggs for extra flavor.
Variations
- Use hard taco shells. I'm a soft tortilla gal, but if hard shells are your thing, go for it!
- Try a different meat. Use breakfast sausage, ham, steak, or even pulled pork.
- Go meatless. Use black beans or refried beans for plant-based protein and extra fiber.
- Load up on fresh veggies. Add roasted red bell peppers, spinach, sliced red onions, or sweet potatoes. The possibilities are endless!
- Use egg whites. Use liquid egg whites for a high protein, lower fat breakfast option.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 216mgSodium: 609mgCarbohydrates: 32gFiber: 4gSugar: 1gProtein: 18g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in February 2017. It was updated and then republished in April 2024.
