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Get ready to kickstart your day with these delicious breakfast tacos, filled with all your favorite morning flavors wrapped in warm tortillas! From fluffy scrambled eggs and crispy bacon to creamy avocado and melted cheese, these tacos are a fun and satisfying way to start your morning. Whether you’re enjoying them for a leisurely weekend brunch or a quick and easy breakfast on the go, these tacos are a versatile and customizable option that the whole family will love. With their quick preparation and endless topping possibilities, these easy breakfast tacos are a delicious and convenient way to enjoy a flavorful breakfast any day of the week.

A plate of three breakfast tacos filled with shredded cheese, diced tomatoes, cilantro, avocado slices, and crispy bacon, accompanied by a cloth napkin and cherry tomatoes on a wooden table.

These are honestly the best breakfast tacos. They’re made with simple ingredients you know and love and adjustable enough to include all your desired toppings.

If you love breakfast recipes, try my leftover ham crescent cups or these tasty savory breakfast muffins. Another must-try morning recipe is this baked French toast skillet!

Three soft shell breakfast tacos filled with shredded cheese, cherry tomatoes, avocado, bacon, and cilantro are on a white plate. A bowl of salad and cherry tomatoes are visible in the background.

Why You’ll Love It

A quick breakfast: This breakfast taco recipe takes just 12 minutes to make.
A classic breakfast transformation: If you are a bacon and eggs fan, you will enjoy these tacos.
Party perfect: These eggs are a crowd favorite – they will be polished off in a flash.
So easy: This breakfast tacos recipe is as simple as making a breakfast sandwich.

A plate features brunch tacos: soft tortillas filled with scrambled eggs, diced tomatoes, avocado, crispy bacon, and cilantro. Shredded cheese sits in a nearby bowl, with additional ingredients partially visible.

Ingredients for Breakfast Tacos

A complete list of ingredients and amounts can be found in the recipe card below.

Eggs: I like to use large eggs.
Butter: Butter adds richness and flavor to the eggs. You can substitute with oil or cooking spray if preferred.
Tortilla shells: Use flour or corn tortillas. Warm them up before assembling the tacos for better taste and texture.
Cheddar cheese: Sharp cheddar cheese works well for its flavor. Grate it finely for easy melting.
Bacon: Precook the bacon until crispy and then drain on a paper towel lined plate. Crumble or chop it for the tacos. This adds a savory, smoky flavor. You can also buy pre-cooked bacon. I prefer the meatiness of thick cut bacon when making this breakfast tacos recipe.
Avocado: Use ripe avocados for the best taste and texture. Dicing them adds a creamy element to the tacos.
Tomatoes: Choose ripe tomatoes and dice them finely for freshness and flavor.
Cilantro: Fresh cilantro adds a burst of flavor. Chop it finely and sprinkle it over the tacos for a refreshing touch.

Ingredients laid out for breakfast tacos: eggs, shredded cheese, tomatoes, tortillas, bacon, avocado, butter, salt, pepper, and cilantro.

How to Make The Best Breakfast Tacos

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the egg mixture: First, crack the eggs into a medium bowl. Sprinkle in some salt and freshly ground black pepper. Then, use a fork to mix everything. Leave it to the side for now.
Cook the eggs: Next, put some butter into a large skillet over medium heat. It usually takes 1 to 2 minutes for the butter to melt and get hot. Once it’s all melted and sizzling, pour in the egg mixture. Keep stirring until the eggs turn into yummy scrambled eggs. This usually takes another 1 to 2 minutes. When they’re done, take the pan off the heat.
Fill the tacos: Now, grab a tortilla shell. Fill it with scrambled eggs, cheese, bacon, avocado, and tomatoes, and sprinkle some cilantro on top. Enjoy your tasty breakfast tacos!

Three breakfast tacos filled with shredded cheese, lettuce, tomatoes, jalapeños, and cilantro, placed in a white dish.

Substitutions and Variations

Butter alternative: Swap the butter for olive oil, coconut oil, or any other cooking oil you prefer.
Cheddar cheese: You can use any shredded cheese instead of cheddar. Monterey jack, feta, or pepper jack would all be delicious alternatives.
Bacon swap: You can use breakfast sausage, pork or beef chorizo, shredded cooked chicken, or anything else instead of crispy bacon.
Vegetarian breakfast tacos: Skip the bacon and add sautéed bell peppers, onions, and mushrooms for a tasty vegetarian option. Pickled red onions offer an unusual twist.
Spicy breakfast tacos: Add some diced jalapeños or a sprinkle of red pepper flakes to the scrambled eggs for an extra kick.
Southwestern breakfast tacos: Incorporate pinto beans or black beans and corn kernels into the filling mixture, and top with a dollop of sour cream and a squeeze of lime juice.

The best breakfast tacos feature soft tortillas filled with scrambled eggs, chopped avocado, cherry tomatoes, cilantro, shredded cheese, and crispy bacon strips.

Serving Suggestions

Appetizer: Start with a glass of this light mango yogurt mousse or a plate of carrot cake crepes with berries. Another must-try is this light and fluffy pink pancake recipe.
Main: Serve these tacos with air-fried breakfast potatoes, salsa, pico de gallo, guacamole, jalapenos, black beans, sauteed onions, peppers, mushrooms, refried beans, green onions, and/or spinach. This list is endless. Try them with a little hot sauce!
Dessert: End your breakfast or brunch with a Tiramisu French toast casserole! Another decadent treat is this chocolate banana Dutch baby – it’s so good.

Three soft shell breakfast tacos filled with scrambled eggs, chopped tomatoes, avocado, bacon, shredded cheese, and cilantro are served on a white plate.

How to Store Breakfast Tacos

Store: If you have leftovers you can keep the tacos in the fridge for up to 3 days.
Freezer: This recipe is not freezer-friendly. If you want to freeze, do not add the avocado and tomato before freezing.

A close-up of easy breakfast tacos filled with scrambled eggs, avocado, tomato, and cilantro, surrounded by whole cherry tomatoes and a bowl of shredded cheese in the background.

Top Tips

Bacon hack: You can cook the bacon in the air fryer or oven.
Warm tortillas: Pop them in the microwave for 20 seconds or so.
Season well: Don’t forget to season your scrambled eggs generously with salt and pepper for maximum flavor.
Serve immediately: Breakfast tacos are best enjoyed fresh and hot. Serve them immediately after assembling them to ensure they’re at their peak deliciousness.
Prep ahead: Preparing ingredients like chopping vegetables and pre-cooking meats the night before can significantly reduce morning prep time. And you get precious extra minutes to make coffee while the breakfast tacos cook. Keep everything in separate airtight containers in the fridge until needed.

A white plate with three loaded breakfast tacos garnished with fresh vegetables and herbs, surrounded by bowls of shredded cheese, cherry tomatoes, cilantro, and a carton of eggs.

Breakfast Tacos FAQs

Can I make breakfast tacos gluten-free?

Yes, you can. Use corn tortillas instead of flour tortillas. Additionally, ensure that all other ingredients, such as seasonings and toppings, are gluten-free if needed.

Can I use any type of tortillas in this recipe?

Yup! Corn tortillas work just as well as flour tortillas do.

How do I prevent my breakfast tacos from getting soggy?

To prevent your breakfast tacos from getting soggy, drain any excess moisture from the toppings, such as diced tomatoes or salsa, before assembling them. Additionally, lightly toast the tortillas before filling them to help maintain their structure.

Easy to make breakfast tacos filled with scrambled eggs, avocado, cherry tomatoes, shredded cheese, and cilantro served on a white plate with a wood background and scattered seasonings.

Breakfast Tacos Recipe

5 from 2 votes

Breakfast Tacos

By: Bella Bucchiotti
These are honestly the best breakfast tacos. They're made with simple ingredients you know and love and adjustable enough to include all your desired toppings.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 5

Ingredients 

  • 5 eggs, large
  • Teaspoon coarse kosher salt
  • Teaspoon black pepper
  • 1 Tablespoon butter
  • 5 tortillas, 7-inch
  • ½ Cup cheddar cheese, shredded
  • 5 Slices bacon, cooked
  • 1 avocado, diced
  • ½ Cup tomatoes, diced
  • 2 Tablespoons cilantro, chopped

Instructions 

  • In a bowl beat the eggs, salt, and pepper with a fork. Set aside.
  • To a sauté pan add the butter over medium heat. Once melted and the butter is hot, which is approximately 1 to 2 minutes add the eggs, salt, and pepper to the sauté pan.
  • Mix until the eggs are scrambled, which should take 1 or 2 minutes. Remove the sauté pan from the heat.
  • To a tortilla shell add the eggs, cheese, bacon avocados, tomatoes, and top with cilantro. Serve hot.

Notes

Bacon hack: You can cook the bacon in the air fryer or oven.
Warm tortillas: Pop them in the microwave for 20 seconds or so.
Season well: Don’t forget to season your scrambled eggs generously with salt and pepper for maximum flavor.
Serve immediately: Breakfast tacos are best enjoyed fresh and hot. Serve them immediately after assembling them to ensure they’re at their peak deliciousness.
Prep ahead: Preparing ingredients like chopping vegetables and pre-cooking meats the night before can significantly reduce morning prep time. And you get precious extra minutes to make coffee while the breakfast tacos cook. Keep everything in separate airtight containers in the fridge until needed.

Nutrition

Calories: 279kcal | Carbohydrates: 20g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 424mg | Potassium: 343mg | Fiber: 4g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 2mg
Like this recipe? Rate and comment below!

This breakfast taco recipe is packed with eggs, bacon, avocados, tomatoes, and cilantro. Who doesn’t love tacos? These hearty and filling tacos are perfect for a quick breakfast on the run or for brunch. If you are looking for a new egg dish to add to your breakfast routine, these tacos are a great twist.

Other Breakfast and Brunch Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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