These homemade Breakfast Tacos are filled with scrambled eggs, cheese, avocado, salsa, and bacon (or chorizo) inside of a corn tortilla! Perfect for a taco charcuterie board loaded with your favorite toppings.
The Best Breakfast Tacos
Breakfast is one of my favorite meals, and a taco is one of my favorite foods. So, for me, this is a match made in heaven! Who knew you could have delicious tacos for breakfast? These are full of crispy bacon, fluffy scrambled eggs, and spicy chorizo. It’s a yummy flavor explosion that is sure to awaken your taste buds so you can get a jumpstart on your day! Customize the toppings and add your preferences. My kids and husband love these tacos, too. They often ask for these for breakfast and for dinner.
Why You’ll Love These Breakfast Tacos
- Customizable recipe. Substitute the ingredients for your favorite varieties and flavors!
- Easy to make ahead. Prepare the taco fillings and store them in the refrigerator for a quick and easy meal.
- 30-minute meal. It takes less than 30 minutes to make these breakfast tacos.
What You’ll Need
Below are all the breakfast taco ingredients you need to make these delicious tacos for breakfast. They are simple, everyday items!
- Corn tortillas: I love the flavor and texture of corn tortillas, especially when they are warm and charred. You can also use flour tortillas.
- Bacon: Use any bacon you prefer. I like to bake it in the oven, but you can brown it in the skillet instead. Even precooked bacon will work in a pinch!
- Chorizo: Ground chorizo is one of my favorite ingredients. It adds depth of flavor and heat.
- Eggs: One of the main ingredients of these breakfast tacos is large eggs!
- Milk: I like to add milk to the scrambled eggs to make them extra fluffy.
- Shredded cheese: I use shredded white cheddar cheese. I love the sharp flavor it adds to the scrambled eggs.
- Jalapeno: Fresh jalapeno adds heat and crunch to the tacos. It’s one of my favorite toppings. You can omit the peppers if you prefer.
- Salt and pepper: The taco filling is seasoned simply with a little salt and pepper to bring out the flavor of the other ingredients.
- Cilantro and salsa: Garnish the tacos with fresh cilantro and salsa for color and freshness.
How to Make Breakfast Tacos
To set yourself up for success, make sure your oven is preheating to 400 degrees F before you start. This is a very easy meal to put together, requiring minimal effort but still coming out super yummy.
- Cook the bacon. Line a baking sheet with foil and add a metal rack on top. Lay the bacon slices on the rack and put it in the oven for 10-20 minutes. The cooking time will vary based on how crispy you like the bacon.
- Cool and chop. Give the bacon a few minutes to cool, and then chop it into bite-sized pieces.
- Transfer to a warm platter. Reduce the oven heat to 175 degrees F to keep all the taco components warm during prep. Add the chopped bacon to an oven-safe platter or pan and place it into the warm oven.
- Prepare a skillet. Grab a skillet or cast iron and heat it over medium heat.
- Scramble the eggs. Whisk the eggs, milk, salt, and pepper in a mixing bowl until well combined.
- Cook the eggs. Add oil or butter to the hot skillet and then the eggs. Stir the eggs and cook until there’s no more liquid. Transfer the scrambled eggs to the platter with the bacon.
- Cook the chorizo. Add the chorizo to the same skillet and crumble it as it cooks. Cook until browned and no longer pink. Add it to the platter in the oven.
- Warm the tortillas. Wipe the grease carefully out of the skillet and warm the tortillas. Flip when they are warm, soft, and a little charred.
- Serve. Remove the platter from the oven and serve it with the tortillas and an assortment of your favorite toppings or sides.
Taco Charcuterie Board
Our favorite way to serve tacos is making a taco charcuterie board for family or guests to easily create their own tacos with whatever they prefer.
Topping ideas: Sour cream, Avocado Crema, Candied Jalapenos, Homemade salsa, guacamole, Pico de Gallo, refried beans, tomatoes, red onions, fresh jalapeno slices, cilantro, a squeeze of lime juice, or even a drizzle of maple syrup make yummy toppings for these breakfast tacos.
Some of our favorite sides to serve along with these easy breakfast tacos includes, queso, Mexican rice, tortilla chips and an assortment of fresh fruit.
Tips and Variations
- Swap the cheese. Try this recipe with pepper jack, Mexican blend, or even crumbled cotija.
- Microwave the tortillas. Instead of using the skillet, gently heat the tortillas in the microwave. This will make them warm and easy to fold.
- Try with sweet sausage. Use a maple breakfast sausage or sweet pork sausage instead of chorizo.
Proper Storage
Store the components for the breakfast tacos in the refrigerator for up to 3 days. I do not recommend saving leftover assembled tacos. Warm the tortillas when you are ready to eat and store them separately for best results.
More Breakfast Recipes to Try
Breakfast Tacos
Ingredients
- 18 each corn tortillas
- 1 pound bacon
- 1 pound chorizo
- 10 eggs
- ¾ cup milk
- 8 ounce shredded white cheddar cheese
- 1 jalapeno seeded and sliced or diced.
- A swirl of vegetable oil or a pat of butter to cook eggs.
- Salt and pepper to taste
- Salsa
- Cilantro to garnish
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with foil and place a cooling rack on top.
- Lay bacon on the rack and, once preheated, cook the bacon for 10-20 minutes, or until the bacon reaches your desired crispiness.
- Once cooked, remove from oven to slightly cool, then chop into pieces.
- Turn the oven heat down to “warm” or 175 degrees. Use a large, oven-proof platter to keep the individual components warm until the end. Start with adding the chopped bacon.
- Next, heat a skillet over medium heat.
- Add the eggs, milk and a pinch of salt and pepper to a medium-sized bowl.
- Use a whisk to scramble the eggs until everything is incorporated.
- Add the oil or butter to the hot skillet and once melted, add the egg mixture.
- Cook, stirring occasionally until the eggs are cooked through and there is no more liquid left. Remove to platter and keep warm.
- In the same skillet, add the chorizo, crumble and cook until it reaches 165 degrees. Remove to platter to keep warm.
- Use a paper towel to wipe out the skillet, then on medium heat, add the tortillas and flip once they are pliable and have some slight charred spots. Once they are finished, add them to the platter.
- Serve with your favorite salsa, hot sauce, jalapenos, cheese and garnish with fresh cilantro.
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