Easy Breakfast Tacos
Easy Breakfast Tacos are fast, flavorful, and ready in just 30 minutes. Filled with scrambled eggs, crisp bacon, potatoes, and your favorite toppings, this easy recipe is perfect for just about any meal!
Easy Breakfast Tacos
If tacos for breakfast are your thing, then you’re going to adore this easy breakfast idea with eggs.
I mean, tacos are delicious any which way, am I right? Chicken, beef, or chorizo tacos, taco pasta, taco pinwheels, baked tacos, and even a taco quinoa skillet.
But there’s just something about breakfast tacos with potatoes that make me swoon.
Fluffy scrambled eggs, seasoned potatoes, bacon, cheese, and any kind of topping you desire. Sounds pretty good, doesn’t it?
And easy. So easy! But you knew that was coming, right? Most of my recipes are made with simple ingredients and ready in no time. And these tacos for breakfast just happen to be ready in 30 minutes.
Which means these are perfect for breakfast, lunch, dinner, and for meal-prepping. Make the night before (or morning of) and store in individual containers to grab ‘n go for a simple meal.
Ingredients in Easy Breakfast Tacos:
- Bacon
- Russet potatoes
- Olive oil
- Salt and pepper
- Garlic powder
- Eggs
- Milk
- Butter
- Shredded cheddar cheese
- Flour tortillas
- Toppings (diced tomatoes, cilantro, sour cream, avocado, salsa, etc.)
How to Make the Best Breakfast Tacos:
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Preheat oven to 400°F. Line two large baking pans with parchment paper or aluminum foil.
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To prepare the bacon and potatoes, Place bacon strips on one pan, being careful not to overlap. Set aside.
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In a medium bowl, add potato chunks, olive oil, salt, pepper, and garlic powder. Mix well, ensuring each potato is coated. Spread onto second prepared pan.
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Place both pans into the oven and bake for 18-20 minutes, rotating each pan halfway through cooking. Check bacon after the 13-minute mark to make sure it’s not overcooked. Potatoes may need longer than 20 minutes, depending on the size, and should be tender when pierced with a fork.
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When bacon is finished cooking, drain on paper towels and then chop into small pieces. Set aside with cooked potatoes and cover to keep warm.
- In a medium bowl, whisk eggs, milk, salt and pepper. Set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often.
Assembly:
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On top of a tortilla, add potatoes, eggs, bacon and cheese. Sprinkle with rest of the desired toppings. Repeat with remaining ingredients to make rest of the tacos.
How to Customize This Breakfast Taco Recipe:
Switch up the meat! Swap out the bacon for ground sausage, chorizo, shredded chicken or beef.
Use sweet potatoes (I’ve got the best roasted sweet potato recipe) instead of regular potatoes; or use hash browns.
Add in more veggies! Sautéed onions, bell peppers, or spinach would make a delicious addition.
Make it saucy! Add some salsa, sour cream, queso, creme, or guacamole to these tacos.
Can I Make These Tacos Ahead of Time?
Absolutely! You can make the bacon, potatoes and even eggs ahead of time and store in one container (or individual containers for easy portions). Prepare your toppings and keep in separate containers. Pro tip: if using avocado, try to not dice/slice until right before using, otherwise they’ll brown. However, a touch of lemon or lime juice will slow this process.
When ready to assemble tacos and serve: heat the bacon, potatoes and eggs; place onto shells, along with toppings, and enjoy!
Looking for more Easy Breakfast Ideas? I’ve Got You Covered!
- Breakfast Quesadillas
- Fluffy Belgian Waffles
- Brioche French Toast
- Buttermilk Pancakes
- Blueberry Baked Oatmeal
- Turkey Egg Cups
Easy Breakfast Tacos
Ingredients
Bacon and Potatoes:
- 8 strips bacon
- 3 medium russet potatoes, cut into small chunks
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
Scrambled Eggs:
- 8 eggs
- ¼ cup milk, any kind
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1¼ cups shredded sharp cheddar cheese
- 8 small soft flour tortillas
- Diced tomatoes, avocado, sour cream, salsa, cilantro, etc., for topping
Equipment
Instructions
To Prepare Bacon and Potatoes:
- Preheat oven to 400°F. Line two large baking pans with parchment paper or aluminum foil.
- To prepare the bacon and potatoes, Place bacon strips on one pan, being careful not to overlap. Set aside.
- In a medium bowl, add potato chunks, olive oil, salt, pepper, and garlic powder. Mix well, ensuring each potato is coated. Spread onto second prepared pan.
- Place both pans into the oven and bake for 18-20 minutes, rotating each pan halfway through cooking. Check bacon after the 13-minute mark to make sure it's not overcooked. Potatoes may need longer than 20 minutes, depending on the size, and should be tender when pierced with a fork.
- When bacon is finished cooking, drain on paper towels and then chop into small pieces. Set aside with cooked potatoes and cover to keep warm.
Scrambled Eggs:
- In a medium bowl, whisk eggs, milk, salt and pepper. Set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often.
Assembly:
- On top of a tortilla, add potatoes, eggs, bacon and cheese. Sprinkle with rest of the desired toppings. Repeat with remaining ingredients to make rest of the tacos.
Notes
- To freeze these Easy Breakfast Tacos, wrap each cooked taco tightly in plastic wrap and then place in a freezer safe container for up to three months. When ready to serve, remove tacos from plastic wrap and heat in microwave.
