Bacon and Egg Breakfast Tacos

Did you know that breakfast tacos are one of the fastest-growing breakfast trends in the U.S., with searches for “breakfast tacos” surging by more than 150% in the last five years? Yet, many home cooks still fall into the routine of basic scrambled eggs or toast in the morning. Bacon and egg breakfast tacos offer a vibrant, protein-packed, and endlessly customizable upgrade to your usual routine. With crispy bacon, fluffy eggs, and a warm tortilla, this breakfast is both satisfying and simple—perfect for busy weekdays or lazy weekend brunches.

The beauty of bacon and egg breakfast tacos lies in their versatility and universal appeal. Whether you love classic Tex-Mex flavors or want to experiment with new toppings, this recipe is your starting point for endless breakfast creativity. Let’s dive into why bacon and egg breakfast tacos should be your new breakfast staple.

Ingredients List

For the best bacon and egg breakfast tacos, gather these fresh, flavorful ingredients:

• 6 slices thick-cut bacon
• 6 large eggs
• ¼ cup whole milk (for creamy scrambled eggs)
• 6 small flour or corn tortillas
• ½ cup shredded cheddar or Monterey Jack cheese
• ½ cup pico de gallo or fresh salsa
• 1 ripe avocado, sliced or smashed
• 2 tablespoons chopped fresh cilantro
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter or cooking oil

Substitution Suggestions:

• Swap bacon for turkey bacon or chorizo
• Use dairy-free cheese for a lactose-free version
• Try spinach, sautéed mushrooms, or black beans for extra nutrition
• Choose whole-wheat or gluten-free tortillas for dietary needs

These ingredient options let you personalize your bacon and egg breakfast tacos for any palate or diet.

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large skillet over medium heat, cook bacon until crispy (about 8 minutes), turning occasionally. Transfer to a paper towel-lined plate. Once cool, crumble or chop into bite-sized pieces.

Tip: For less mess, bake bacon in a 400°F oven on a foil-lined sheet for 15–18 minutes.

Step 2: Scramble the Eggs

Wipe out the skillet and add butter or oil over medium-low heat. Whisk eggs with milk, salt, and pepper. Pour eggs into the skillet and cook gently, stirring often, until just set but still creamy (about 3–4 minutes). Remove from heat.

Step 3: Warm the Tortillas

Heat tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds. Keep warm in a clean towel.

Step 4: Assemble the Tacos

Divide scrambled eggs among tortillas. Top with crumbled bacon, cheese, pico de gallo, avocado, green onions, and cilantro. Add extra toppings like hot sauce, sour cream, or jalapeños as desired.

Step 5: Serve and Enjoy

Serve immediately while everything is warm and fresh. Enjoy your bacon and egg breakfast tacos with a side of fruit or roasted potatoes.

Nutritional Information

Nutrient	Per Taco (1/6 recipe)
Calories	270
Protein	13g
Total Fat	16g
Saturated Fat	6g
Carbohydrates	20g
Fiber	3g
Sugars	2g
Sodium	470mg

Nutrition Insight:

• Eggs and bacon provide protein for satiety
• Avocado and salsa add healthy fats and vitamins
• Using corn tortillas reduces calories and gluten

Healthier Alternatives for the Recipe

• Lower Fat: Use turkey bacon and low-fat cheese, or skip cheese entirely
• Low-Carb: Choose low-carb tortillas or use lettuce wraps
• Vegetarian: Omit bacon and add black beans or sautéed veggies
• Dairy-Free: Use plant-based cheese and avocado for creaminess

Serving Suggestions

• Serve with a fresh fruit salad or citrus wedges
• Pair with homemade salsa verde or chipotle sauce for extra zing
• Add a side of hash browns or crispy breakfast potatoes
• Offer a toppings bar for family or guests to build their own tacos

Common Mistakes to Avoid

1. Overcooking the eggs: Scramble gently for creamy, fluffy eggs.
2. Soggy tortillas: Warm tortillas just before serving to keep them pliable and fresh.
3. Bacon burnt or underdone: Cook until crisp, not brittle, for best texture.
4. Skimping on seasoning: Taste and adjust salt and pepper at each step.
5. Overloading tacos: Fill modestly to prevent messy eating.

Storing Tips for the Recipe

• Eggs and bacon: Store separately in airtight containers in the fridge for up to 3 days.
• Tortillas: Keep wrapped in foil or a zip-top bag at room temp or refrigerate.
• Reheat: Gently reheat eggs and bacon before assembling tacos.
• Freezing: Not recommended for assembled tacos, but you can freeze scrambled eggs and bacon separately.

Conclusion

Bacon and egg breakfast tacos are a fast, flavorful, and customizable way to start your morning right. Packed with protein and fresh toppings, they’re perfect for busy weekdays or leisurely weekend brunches. Try them once, and they’ll become a breakfast staple in your home!

Give these bacon and egg breakfast tacos a try and share your favorite toppings in the comments! Subscribe to our blog for more creative breakfast recipes and cooking tips.

FAQs

Can I make these tacos ahead of time?
Yes, cook and store eggs and bacon, then assemble with fresh tortillas and toppings just before serving.

Are breakfast tacos good for meal prep?
Absolutely! Store fillings and tortillas separately, then warm and assemble.

Can I add potatoes or beans?
Yes—add roasted potatoes, refried beans, or black beans for extra substance.