Mini Breakfast Tacos
Perfectly portable and packed with protein, these mini breakfast tacos feature fluffy scrambled eggs, crispy bacon bits, and melted cheese nestled in warm mini tortillas.
Variations & Substitutions
Sometimes I’ll swap the bacon for breakfast sausage or chorizo for a spicier kick. The chorizo adds this amazing smoky flavor that works so well with the eggs. Ham is another great option if you’re looking for something a bit leaner.
For the cheese, don’t feel limited to cheddar! I’ve made these with pepper jack for some heat, Monterey Jack for meltiness, or even crumbled queso fresco for a more authentic Mexican vibe.
And speaking of authentic, try adding some cooked diced potatoes to the filling – it bulks up the tacos and adds a nice textural contrast to the soft eggs.
Tips & Tricks for Perfect Results
First, don’t overcook your eggs! I always take them off the heat when they’re still slightly wet because they’ll continue cooking from residual heat. This keeps them nice and fluffy rather than dry and rubbery.
Pre-chopping everything the night before saves me tons of time in the morning. Just store your prepped ingredients in separate containers in the fridge, and breakfast assembly becomes a breeze.
Storage & Reheating
I often make a double batch of these little beauties because they store surprisingly well. To store them, I let the assembled tacos cool completely, then wrap each one individually in aluminum foil. They’ll keep in the refrigerator for up to 3 days this way, ready whenever hunger strikes.
When it’s time to reheat, I have two preferred methods. For the best texture, unwrap the tacos and place them on a baking sheet in a 350°F oven for about 10 minutes.
If I’m in a hurry, I’ll keep them in their foil wrapping and heat them in the oven for 15 minutes – the foil traps moisture and prevents them from drying out.
Mini Breakfast Tacos
Ingredients
- 12 mini flour tortillas street taco size, about 4 inches
- 6 large eggs
- 1/4 cup milk
- 1/2 pound bacon chopped
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers any color
- 1/4 cup diced onion
- 1 tablespoon butter
- Salt and pepper to taste
- Hot sauce optional
- Fresh cilantro chopped (optional)
- Avocado slices optional
Instructions
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pan.
- Add the diced bell peppers and onions to the pan with the bacon fat. Sauté until softened, about 3-4 minutes.
- While the veggies cook, whisk together the eggs and milk in a bowl. Season with salt and pepper.
- Push the veggies to one side of the pan and add the butter to the empty side. Once melted, pour in the egg mixture.
- Gently scramble the eggs until they’re almost set but still slightly wet, about 2-3 minutes.
- Mix the bacon and veggies into the eggs and remove from heat.
- Warm the mini tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds per side.
- To assemble, place about 2 tablespoons of the egg mixture onto each tortilla, top with shredded cheese, and add any optional toppings you like.
- Fold the tortillas in half and serve immediately!
