5 Different Takes on Homemade Breakfast Tacos
Whether it’s Taco Tuesday or any other day, tacos are a quick meal you can have ready in minutes. We’re especially fond of breakfast tacos, even for dinner, because the flavor combinations are endless. So, we’re rounding up some of the best recipes to get you started. The next time you’re craving tacos, give one of these versions a try.
1. Scrambled Egg Tacos
Breakfast tacos don’t need to be complicated to be delicious. You can simply stuff your tortillas with eggs and cheese for a satisfying meal. This recipe from Real Simple proves it. The meal will be ready in 10 minutes and it serves 2. Add avocado and salsa for even more flavor.
- 4 large eggs
- Kosher salt and black pepper
- 1 tablespoon unsalted butter
- 4 corn tortillas, warmed
- ½ avocado, thinly sliced
- ¼ cup salsa
- 1 ounce Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro
Directions: In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper. Heat the butter in a large nonstick skillet over medium-high heat. Cook the eggs, stirring, until set but still soft, 2 to 3 minutes. Divide the eggs among the tortillas. Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.
2. Veggie Breakfast Tacos
Have your tacos and get your veggies too with this recipe from Cookie and Kate. You’ll fill your tacos with zucchini, peppers, and scrambled eggs, cheese, chiles, and hot sauce. This recipe feeds 6 and is just as good for dinner as it is for breakfast.
- 2 teaspoons olive oil
- 1 small white or yellow onion, diced
- 3 garlic cloves, pressed or minced
- 1 small zucchini, sliced into 2-inch long, thin strips
- 1 small yellow squash, sliced into 2-inch long, thin strips
- 1 red pepper, seeded, membranes removed and chopped
- ½ lime, juiced
- Pinch red pepper flakes
- 6 eggs, scrambled
- Hot sauce
- Salt and freshly ground black pepper
- 1 tomato or a handful of cherry tomatoes, chopped
- 6 small tortillas, corn or flour
- 1 jalapeño, seeded, membranes removed and minced
- Feta, crumbled
- Fresh cilantro, chopped
- Hot sauce and/or salsa
Directions: Heat 2 teaspoons of oil in a large skillet over medium heat. Add onions and salt. Cook the onions for about 5 minutes, then stir in the garlic and red pepper flakes, cooking for an additional 30 seconds. Add the zucchini, yellow squash and bell pepper. Continue cooking ingredients together in the skillet for about 7 minutes. Remove the pan from heat and squeeze in the lime juice. Season to taste with salt, stir to combine, then set aside.
Next, scramble the eggs in a bowl with as much hot sauce as you’d like, a sprinkle of black pepper, and a pinch of salt. Cook eggs in a nonstick skillet with a bit of oil until set. Add the tomatoes, stir to combine, then transfer to a bowl.
When ready to serve tacos, warm each corn tortilla in a pan over medium heat. Keep tortillas warm by covering them with a kitchen towel. Top each tortilla with scrambled eggs, veggies, jalapeño, feta and cilantro. Serve with hot sauce or salsa.
3. Fried Egg Breakfast Tacos
While you can make your breakfast tacos with scrambled eggs, fried ones are equally as good. This recipe from Food52 shows you how to make the latter. You’ll fry two eggs and then serve them over a bed of seasoned black beans on warmed tortillas. Next, add cheddar cheese, cilantro, and pickled jalapeños. After that, your tacos are ready to eat.
- 2 tablespoons vegetable oil
- 2 corn tortillas
- 2 flour tortillas
- 1 cup canned black beans
- 1 tablespoon butter
- 2 eggs
- ¼ cup grated cheddar cheese
- 1 handful of cilantro
- ½ lime
- Pickled jalapeños
- Kosher salt and black pepper
Directions: Get out two skillets. Heat both over medium heat. Put a flour tortilla in one and toast it a bit on both sides until it has puffed up. Repeat with the second flour tortilla. Meanwhile, put the 2 tablespoons of oil in the other skillet and, when the oil is hot and shimmery, put a corn tortilla in and shallow-fry it on both sides, until it has crisped up a bit but is still malleable, about 30 seconds per side. Repeat with the second corn tortilla. Put one flour tortilla on each of two plates and top each with the fried corn tortilla.
When the tortillas are done, put the black beans and a splash of their cooking liquid into the dry pan where you toasted the flour tortillas and heat them gently and season to taste. Melt the tablespoon of butter in the pan where you fried the corn tortillas and crack in two eggs. Cover this pan with a lid and cook until the whites are set and the yolks are still runny, about 2 to 4 minutes.
Assemble the tacos by spooning some of the black beans onto the tortillas and top with a sprinkling of cheddar. Put the fried egg on next and season with salt and pepper. Put a good handful of cilantro on next and squeeze some lime juice over it, and then add 3 to 4 pickled jalapeño slices.
4. Bacon Breakfast Tacos
No need to make a trip to Texas — you can make tacos at home with this recipe from Gimme Some Oven. It yields breakfast tacos that star bacon, peppers, corn, avocado, and queso fresco. While the tacos taste indulgent thanks to the bacon and cheese on their ingredients list, they’re also heavy on the veggies, helping you feel good about the dinner you’re eating. They take only 25 minutes to make and the recipe feeds four. You can serve them with as much cheese and spice as you like, and you can even enjoy a taco on the go.
- 4 slices thick-cut bacon, diced
- 1 small white onion, peeled and diced
- 1 poblano pepper, cored and diced
- 1 red bell pepper, cored and diced
- ½ cup whole-kernel corn
- ¼ teaspoon cumin
- salt and pepper
- 8 eggs, whisked
- 2 tablespoons milk
- 4 flour tortillas
- 1 avocado, peeled, pitted and diced
- ½ cup chopped fresh cilantro, loosely packed
- ¼ cup crumbled queso fresco or cotija cheese
Directions: Cook bacon in a pan over medium-high heat, stirring, for about 5 minutes. Transfer bacon to a separate plate, but make sure to reserve 1 tablespoon of the remaining bacon grease in the pan.
Next, add onion, poblano, red bell pepper, and corn to the pan. Season ingredients with cumin, salt, and pepper, then stir to combine. Cook over medium-high heat for about 5 to 7 minutes. Transfer the mixture to a separate plate and set aside.
Wipe pan clean, then return to stove. Ad eggs and milk, then cook, stirring, until scrambled. This should take 3 to 4 minutes. Remove pan from heat, and distribute the eggs among flour tortillas. Top with a few spoonfuls of the onion mixture, then layer bacon, avocado, cilantro and crumbled cheese on top. Serve.
5. Potato-Bacon Breakfast Tacos
These breakfast tacos from Bon Appétit are packed with bacon, russet potatoes, eggs, cheese, and avocado. Don’t forget the hot sauce, either. Yielding 6 servings, this recipe will feed family members or friends who are craving something spicy and savory.
- 4 ounces bacon, cut into ½-inch pieces
- 1 large russet potato, peeled, cut into ¼-inch pieces
- Kosher salt, freshly ground pepper
- 8 (6-inch) flour tortillas, warmed
- 8 large eggs
- 2 tablespoons unsalted butter
- Monterey Jack or cheddar cheese, shredded
- 1 avocado, sliced
- Hot sauce
Directions: Cook bacon, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain, reserving fat in skillet. Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10 to 12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.
Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.
Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.