These Texas-style breakfast tacos are a delicious way to begin the day. Warm, soft flour tortillas are filled with crispy bacon, golden breakfast potatoes, and creamy scrambled eggs. Add salsa, pico de gallo, or guacamole for a crowd-pleasing breakfast everyone will enjoy.
All about these breakfast tacos…
Breakfast tacos are a Tex‑Mex favorite across Texas. Making them at home lets you tailor the fillings and toppings so everyone gets exactly what they want. They’re fast to prepare and perfect for busy mornings or relaxed weekend brunches.
- Quick & Easy: Feed the family in under 30 minutes.
- Customizable: Swap the bacon for sausage, chorizo, smoked brisket, or refried beans to suit your taste.
- Prep ahead: Assemble ahead of time, wrap in foil, and reheat in the oven when ready to serve.
Ingredients needed
Notes on ingredients
- Flour tortillas: Flour is traditional for breakfast tacos because it stays soft and flexible. Use store-bought or homemade tortillas if preferred.
- Eggs: Plan on about one scrambled egg per taco.
- Potatoes: Russet or Yukon gold potatoes both work well for the breakfast potatoes.
How to make (step-by-step)
- Potatoes: Dice potatoes and cook in oil with salt and paprika until tender inside and crispy outside.
- Bacon & eggs: Crisp the bacon to your liking while you scramble the eggs.
- Assemble: Warm the flour tortillas, then layer with potatoes, bacon, and scrambled eggs. Add desired toppings and serve warm.
Expert tips
- Warm the tortillas: Heat tortillas briefly on a skillet or comal until pliable. Keep them wrapped in a towel or in a tortilla warmer to stay soft.
- Use frozen potatoes: Frozen diced potatoes work well if you prefer the convenience.
- Keep warm: If serving a group, assemble tacos and keep them wrapped in foil in a low oven until ready to serve.
FAQs
Breakfast tacos can include many fillings. Common options are bacon and egg, sausage and egg, chorizo and egg, or smoked brisket and egg. Potatoes are a popular addition to many varieties.
Serve with sides like salsa, guacamole, or pico de gallo. Fresh fruit, beans, or a simple side salad also pair well for a fuller brunch.
Yes. Breakfast tacos are deeply rooted in Texas Tex‑Mex cuisine and are a common offering at restaurants and food trucks across the state.
More taco recipes to enjoy:
- Birria quesatacos
- Brisket tacos
- Classic ground beef tacos
Breakfast Tacos
Ingredients
- 3 tbsp olive oil
- 1 lb russet potatoes, diced
- ½ tsp salt (for potatoes)
- ½ tsp paprika
- 6 eggs
- 2 tbsp milk
- ¼ tsp salt (for eggs)
- ¼ tsp black pepper
- 6 slices bacon
- 6 flour tortillas
Optional toppings
- Shredded cheddar cheese
- Sliced grape tomatoes
- Diced cilantro
- Salsa
Instructions
- Heat a large skillet over medium with the olive oil. Add the diced potatoes, salt, and paprika. Cook, stirring occasionally, about 8–10 minutes until tender inside and crispy outside. Transfer potatoes to a plate and set aside.
- In the same skillet, cook the bacon 5–7 minutes until crispy. Drain on paper towels and cut slices in half.
- Beat the eggs with the milk, salt, and pepper in a medium bowl.
- Spray a small skillet with nonstick spray and add the egg mixture. Stir occasionally to scramble the eggs until cooked through.
- Warm the tortillas, then layer with potatoes, bacon, and scrambled eggs. Add any optional toppings, serve warm, and enjoy.
Notes
- Prep ahead: Assemble the tacos ahead of time, wrap in foil, and reheat in a 350°F oven for 15–20 minutes.
- Dairy-free option: Use a dairy-free milk for the eggs and confirm the tortillas are dairy-free.
- Gluten-free option: Use gluten-free tortillas to make the recipe gluten-free.
Nutrition
| Calories: 370 kcal
| Carbohydrates: 30 g
| Protein: 13 g
| Fat: 22 g
Nutrition information is an estimate and should be used as a guideline.
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Recipe first published on April 13, 2018 and updated with new images and video in February 2022. The recipe itself remains the same.
Photography by @KJandCompany.co