breakfast tacos recipe

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.

Epic Breakfast Tacos

frozen diced hash brown potatoes (12 ounces)*

olive oil

Kosher salt and fresh ground black pepper

butter, divided

eggs (or substitute Tofu Scramble

cheddar cheese,

tortillas (flour for authentic, corn for gluten-free)

Fresh cilantro, torn

Salsa

Hot sauce (optional)

Pickled red onions (optional)

jalapeños (optional)

Cook the potatoes

Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper. 

Scramble the eggs

In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened. 

Warm the tortillas

Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Assemble the tacos

Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately. 

These easy and healthy breakfast tacos are a delicious way to switch up your morning egg routine!

Easy Breakfast Tacos (Bacon, Egg & Avocado)

bacon

green onions

eggs

cheddar cheese

salt and pepper

avocado (small diced)

cilantro

tortillas

Bake

Preheat your oven to 400F/200C. Place the bacon on a baking tray and bake for 18-20 minutes, or until crispy. Let dry on a paper towel.

Saute

Heat the olive oil in a pan on medium heat, add the the white parts of the green onion and saute for 1 minute.

Whisk and Cook

Whisk together the eggs in a bowl, then pour the beaten eggs in the pan. Use a spatula to move the eggs while they cook, flipping them a few times, until they&#039;re soft and pillowy yet cooked through.

Assemble

Assemble the breakfast tacos by adding a portion of eggs to a tortilla. Top that with a sprinkle of the green parts of the green onion, several pieces of crumbled bacon, diced avocado, a sprinkle of cheddar cheese, and fresh cilantro. Season with salt and pepper.

These healthy breakfast tacos are filled with scrambled eggs, cheese, cilantro, avocado, and zesty pico de gallo. Prep the pico in advance so that they&#39;re quick and easy to assemble first thing in the morning.

Breakfast Tacos

Sea salt

avocado oil

Pico de Gallo

½ avocado (sliced)

corn tortillas

cilantro leaves (for garnish)

Hot sauce (for serving)

In a medium bowl, beat the eggs with a pinch of salt.

In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.

To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.

Mix and match your favorite toppings with the base of creamy goat cheese scrambled eggs and seasoned peppers and onions. Perfect for a breakfast buffet to please a crowd.

Vegetarian Breakfast Tacos

olive oil (divided)

large bell pepper (any color, diced)

onion (any color, diced)

garlic (minced)

jalapeño goat cheese (divided)

5-6" tortillas

lime (quartered)

salsa

guacamole

black beans

Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, onion, and garlic, and cook until onions are translucent and peppers are fork tender. Remove from heat and set aside.

Heat the remaining 1/2 Tablespoon of the olive oil in a second large skillet over medium-low heat (if you don't have a second one, pour the cooked peppers and onions into a bowl and wipe the skillet clean before cooking the eggs). Crack the eggs into a large bowl and beat lightly with a fork. When the skillet is well-heated, pour in the eggs and scramble using a heatproof spatula.

Once the eggs are mostly set, add 3 ounces of the goat cheese and stir to melt. When eggs are done and cheese is melted, remove from heat and set aside.

Heat the tortillas by wrapping them in a damp paper towel or kitchen towel and heating them in the microwave or oven. Serve with peppers/onions, eggs, and condiments "buffet" style.

Give each taco a light squirt of lime juice before serving to add flavor. Tacos are best served immediately, but fillings and condiments can be kept in the refrigerator and used as needed.

Top 4 breakfast tacos recipe recipes from across the web

The most viewed breakfast tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Epic Breakfast Tacos

Easy Breakfast Tacos (Bacon, Egg & ...

Breakfast Tacos

Vegetarian Breakfast Tacos

Top 4 breakfast tacos recipe recipes from across the web

The most viewed breakfast tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Epic Breakfast Tacos

Easy Breakfast Tacos (Bacon, Egg & ...

Breakfast Tacos

Vegetarian Breakfast Tacos

The most viewed breakfast tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine