If you're looking for a breakfast that pleases all, Breakfast Tacos are the way to go. We're talking perfectly scrambled eggs, crispy bacon, warm tortillas, toppings galore, and the greatest excuse on the planet to eat queso for breakfast.
Austin, Texas is king when it comes to breakfast tacos. As a native Texan with a few decades of experience in the breakfast taco arena (and a frequent Austin visitor), I've had the best of the best. Today, I'll share what it takes to slam out a perfect replica at home. If you are looking for more delicious breakfast recipes to replicate at home, we've got you covered!
Go ahead and pat yourself on the back now: the breakfast tacos you're about to make are going to rival the best of the best Tex-Mex joints. If you love Tex-Mex, we've got you covered!
Table of Contents
Why This Recipe Works
This recipe is not difficult, making it perfect for a quick meal or feeding a crowd. But if you're going for authentic, Texas-style breakfast tacos, be careful where you hunt for recipes online. Ingredients like green onions, spinach, and arugula have zero business in a traditional, homemade breakfast taco.
This breakfast taco recipe is more about timing and sequencing your cooking properly than technicality or difficulty. Breakfast tacos are best served warm, meaning this recipe is all about the timing.
Breakfast Tacos Ingredients
When assembling your breakfast tacos, we are leaning on the traditional combo of eggs, bacon, beans, and tortillas, but feel free to customize them to your liking! We have included substitution and swap ideas below to create the breakfast tacos of your dreams.
Eggs | As your common denominator in any breakfast taco you make, a good rule of thumb to follow is one egg per taco.
Bacon | In Texas, you won't find bacon chopped in bits inside a breakfast taco. It is served in large chunks or the whole strip.
Refried Beans (optional) | This creamy base adds a hearty element to your tacos. You can use refried black or pinto beans. Warm according to package or can instructions before spreading on tortillas.
Tortillas | Tortillas are so important when it comes to a really good Tex-Mex dish, especially when it comes to breakfast tacos. Good-quality tortillas are a must, and don't forget to toast them! Feel free to use flour or corn here—either works. If using corn, double up so the tortillas don't break, and your filling falls out.
Popular Breakfast Taco Fillings | There's definitely more than one way to stuff a breakfast taco, even though we are only highlighting one way today. Cook according to package instructions and pair any of these fillings below with your scrambled eggs.
- Potatoes | The easiest way to crank out a potato and egg breakfast taco is by using frozen diced hash brown potatoes.
- Breakfast Sausage | For a sausage and egg taco, you'll need about a ¼ cup to a ⅓ cup of sausage per taco.
- Chorizo | If you've never had a chorizo sausage and egg taco before, you're in for a treat. Plus, it's so easy! Cook just as you would standard breakfast sausage and the serving size is the same per taco.
- Bean and Cheese | For this vegetarian breakfast taco option, you have some options: whole pinto beans, refried pinto beans, or refried black beans. If you'd like to use whole pintos, we've got a super easy recipe for slow-cooker pintos beans, but you'll need to do some advanced planning for this one. If you need to whip up breakfast tacos fast, heating up a can of refried beans is your best option. You'll want about a ¼ cup to ⅓ cup of beans per taco.
How to Make Breakfast Tacos
Cook the Bacon | If using bacon, place bacon strips in a large sauté or fry pan over medium-high heat and cook for about 4 minutes. Turn the bacon and cook for about 4 minutes or until crispy to your liking. Transfer to a paper towel-lined plate. If using another protein or vegetarian filling option, cook according to package directions and set aside.
Prep Egg Mixture | Add eggs, milk, salt, and pepper to a mixing bowl. Whisk until thoroughly mixed.
Add Eggs to Pan | Use the leftover bacon grease to coat your medium-sized, non-stick sauté pan over medium heat, and allow to come to temperature. Add egg mixture and let sit undisturbed for about 30 seconds to 1 minute until the outer ring of the eggs looks opaque.
Scramble Eggs | Reduce the heat to medium-low and begin working from the outer edges of the pan, using a silicone spoon or spatula. Gently push the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Continue with this process until the eggs are no longer in liquid form, then turn off the heat. Gently fold the eggs so that any uncooked portions make contact with the bottom of the sauté pan. Continue folding until the eggs are done to your liking.
Assemble Tacos | Assemble the tacos with a generous spoonful of scrambled eggs, protein, or vegetarian filling of your choice, and top with desired taco toppings.
How to Warm Tortillas
Once you have your bacon and eggs ready to rock, it's time to warm your tortillas. Warm tortillas are a must for a well-executed breakfast taco. Whether you use flour or corn tortillas, warm them directly over a gas burner over medium-low heat or in a nonstick sauté pan over medium heat.
Be sure to keep a close eye on your tortillas while warming. As soon as the first side begins to bubble up, flip it. Then, watch the other side for bubbles again and remove it from the heat. The entire heating process should take no more than 1 minute.
Breakfast Taco Topping Ideas
There is more than one way to take your breakfast tacos to the next level. The following toppings are excellent options for your at-home breakfast taco menu.
- Shredded Cheese | Freshly grated cheese is worth the extra steps for better flavor and texture. If in a pinch, you can use pre-shredded cheese. And if you just want to whip some easy cheese eggs, this can take care of two steps in one!
- Hot Sauce
- Salsa (red or green)
- Queso
- Guacamole or Sliced Avocado
- Pico de Gallo
- Fresh Sliced Jalapenos
- Chopped Cilantro
Meal Prep and Leftovers
Make-Ahead | You can make your eggs and bacon 1 day ahead of time, as well as prep the refried beans. All you will have to do the next day is assemble!
Store | Scrambled eggs can be refrigerated for up to 3 days, and bacon for up to 4 days.
Freeze | Once all ingredients are completely cooled, assemble tacos and wrap them in aluminum foil to hold shape. Transfer to a freezer-safe bag, remove air, and freeze for up to 2 months.
Reheat | If reheating frozen breakfast tacos, remove foil to reheat. Place on a plate covered with a damp paper towel. Microwave for 1 minute, then check the taco. Microwave at 30-second intervals beyond that until heated to your liking.
More Texas Recipes You'll Love
- Texas Smoked Brisket
- Tex-Mex Cheese Enchiladas
- Texas Kolaches
- Texas Trash
- Chicken Fried Chicken
- Texas Sheet Cake Cookies
Breakfast Tacos
Ingredients
- 8 slices thick-cut bacon
- 6 large eggs
- 2 tablespoons milk
- ¼ teaspoon Kosher salt
- generous pinch black pepper
- 1 ½ tablespoon avocado oil or unsalted butter
- 8 flour tortillas or 16 corn tortillas, warmed
- 1 (14-ounce) can refried beans (optional) heated according to package directions
- taco toppings (optional): shredded cheese (about 1 cup), hot sauce, and salsa
Instructions
- Place a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. Place bacon strips in the pan and cook for about 4 minutes. Turn and cook for about 4 minutes or until crispy to your liking.
- Turn off the heat and transfer the bacon to a paper towel-lined plate. Remove all but a thin layer of grease from pan, carefully wiping away any grease from the sides of the pan.
- Add the eggs, milk, salt, and pepper to a mixing bowl, and whisk until thoroughly mixed. Set aside until ready to use.
- Pour in the egg mixture. Allow the mixture to sit undisturbed for about 30 seconds to 1 minute until the outer ring of the eggs begins to look opaque.
- Return the pan to the stovetop over medium-low heat, and add the eggs. Using a silicone spoon or spatula, work from the outer edges of the pan to gently push the eggs toward the center, allowing the uncooked egg to flow over and spill outward toward the perimeter of the pan. Resist the urge to stir.
- Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until the eggs are done to your liking. Remove from the heat.
- To heat the tortillas, place them one at a time either directly over a gas burner over medium-low heat or in a nonstick sauté pan over medium heat. Keep a close eye on your tortillas, and as soon as they begin to bubble up, flip with a pair of tongs. As soon as the other side bubbles, remove from the heat.
- Assemble the tacos with a generous spoonful of scrambled eggs, protein, or vegetarian filling of your choice, and top with desired taco toppings. Serve and enjoy!
Nutrition
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