Eggs and Bacon Breakfast Tacos
Crispy bacon, fluffy scrambled eggs, and melty cheese wrapped in warm tortillas – these breakfast tacos bring bold flavors to your plate!
Customizable with your favorite toppings and ready in under 30 minutes, they’re perfect for weekday fuel or weekend brunches.
Variations & Substitutions
For a spicier version, try adding chorizo alongside the bacon – just cook it first and drain the excess fat. You can also swap the bell pepper for roasted poblanos for a smokier flavor profile.
If you’re a cheese enthusiast like me, try using pepper jack or a Mexican cheese blend instead of cheddar. For a Tex-Mex twist, add a spoonful of refried beans to each taco before the egg mixture.
Tips & Tricks for Perfect Results
I always cook my bacon first, which not only gives me those delicious bacon bits but also flavors the pan for cooking everything else.
When scrambling the eggs, remember to pull them off the heat when they’re still slightly wet – they’ll continue cooking from residual heat.
For the tortillas, don’t skip the warming step! Cold tortillas crack and don’t fold properly. I like to warm mine directly over a gas flame for a few seconds on each side for that slight char.
Storage & Reheating
These bacon breakfast tacos are best enjoyed fresh, but I often make extra for busy mornings. To store, I keep the filling separate from the tortillas – this prevents sogginess.
The egg, bacon, and veggie mixture will keep in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat the filling in the microwave for 1-2 minutes, stirring halfway through. Then warm your tortillas separately and assemble.
If you’re meal prepping, you can cook and chop the bacon ahead of time and store it separately – this cuts down on morning prep time considerably.
Eggs and Bacon Breakfast Tacos
Ingredients
- 8 slices of thick-cut bacon
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 small onion diced
- 1 bell pepper diced
- 1 jalapeño seeds removed and finely diced (optional)
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Hot sauce to taste
- Fresh cilantro chopped
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove to a paper towel-lined plate and once cool, chop into bite-sized pieces.
- Pour off most of the bacon grease, leaving about 1 tablespoon in the pan. Add the diced onion, bell pepper, and jalapeño (if using) to the skillet and sauté until softened, about 4-5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the butter to the vegetable mixture and once melted, pour in the egg mixture. Cook, stirring occasionally, until the eggs are scrambled but still slightly wet, about 3-4 minutes.
- Stir in the chopped bacon and shredded cheese. Remove from heat once the cheese begins to melt.
- Warm the tortillas in a dry skillet or in the microwave for about 15-20 seconds.
- Spoon the egg mixture onto each tortilla, top with avocado slices, fresh cilantro, and a squeeze of lime. Add hot sauce if desired.
- Fold the tortillas and serve immediately!
