Breakfast Tacos
Start your morning with warm handheld breakfast tacos filled with creamy scrambled eggs, crispy bacon, and crunchy breakfast potatoes, all encased in soft corn tortillas. Easily customizable with various toppings.
Ingredients
Main ingredients
- 8–12 pieces small corn tortillas (6-inch)
- 6 large eggs large eggs
- 6–8 strips bacon for crispy texture
- 2 cups diced breakfast potatoes small dice for faster cooking
- to taste salt
- to taste freshly ground black pepper
- 1 tablespoon butter or neutral oil if needed for extra fat
Optional toppings
- to taste shredded cheddar or crumbled cotija
- to taste salsa (tomato or verde)
- to taste sliced or mashed avocado
- to taste fresh cilantro leaves
- to taste lime wedges
Instructions
Cooking the bacon
- Place bacon strips in a cold large skillet, turn heat to medium, and cook until crispy, flipping as needed. Transfer bacon to paper towels to drain. Reserve about 1–2 tablespoons of the rendered bacon fat in the skillet.
Roasting the potatoes
- Add diced potatoes to the skillet with the reserved bacon fat over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden and crisp (about 10–12 minutes).
Scrambling the eggs
- In a bowl, whisk 6 eggs with a pinch of salt and some freshly ground black pepper until homogeneous and slightly frothy.
- Lower the heat to medium-low. Add a tablespoon of butter or oil to the skillet. Pour in the eggs and stir gently with a spatula until just set.
Warming the tortillas
- While eggs finish, warm tortillas in a separate dry skillet over medium-high heat for 10–20 seconds per side, or wrap in a clean dish towel and microwave for 20–30 seconds.
Assembling tacos
- Chop the bacon into pieces. Place a spoonful of scrambled eggs on each tortilla, top with crispy potatoes and crumbled bacon.
- Add cheese, salsa, avocado, cilantro, and a squeeze of lime as desired. Serve immediately while hot.
Notes
For a vegetarian option, swap bacon with smoky tempeh or roasted mushrooms. Use Yukon Gold or red potatoes for a buttery texture; sweet potatoes for a sweeter profile. Lightly warming corn tortillas prevents cracking.