Breakfast Tacos

Tacos are delicious any time of the day, but they’re especially tasty first thing! Full of eggs, bacon, and avocado, breakfast tacos are the best way to start your day.

Breakfast tacos can be filled with anything from eggs and bacon to sausage and sweet potato.

They’re great with refried beans for added protein, and can even be filling when they’re kept vegan.

The Best Breakfast Tacos

We don’t always have time to make breakfast in the morning. So, one of my favorite breakfast hacks is to have certain ingredients cooked and ready to go.

For example, you can make a batch of roasted potatoes, leeks, tomatoes, and mushrooms, then keep them in the fridge until you need them.

The same goes for shredded cheese, cooked onions, and refried beans.

Pull a spoonful of whatever you feel like, give it all a quick pan-fry, then serve in soft taco shells.

Of course, the eggs should be made the day of.

If you’re making everything on the day, you’ll want to start with the potatoes - if using. They’ll take the longest to cook.

Once the potatoes are tender, cook the bacon until crispy and make scrambled eggs how you like them. Then be sure to add plenty of cheese!

Ingredient Ideas

Breakfast tacos are super versatile! Here are some of my favorite fillings:

• Roasted potatoes - make them herby and crispy.
• Sweet potatoes - dice them small enough so it’s bite-sized.
• Scrambled eggs - as much as I love runny yolks and fried eggs, they’re not the easiest to eat in a taco. So, scrambled eggs are your best bet. 
• Bacon - is it even breakfast without bacon?
• Sausage - sausage makes a terrific addition or alternative. Chop a few links up or cook some sausage meat to make it more like ground beef.
• Cheese - I like to use mature cheddar because it has the best flavor, but you can use whatever you prefer. 
• Scallions - for the color and the oniony flavor. 
• Avocado - slices or smashed, it’s a breakfast must-have!
• Refried beans - make them yourself or grab some pre-made.
• Jalapeños - if you like it spicy.
• Mushrooms - a great option if you’re vegan They’re super meaty.
• Corn - I love the sweetness and the crispy texture.
• Black beans - they’ll add plenty of fiber and all you need to do it open a can.

My Go-to Breakfast Tacos

This recipe is enough for four tacos.

• Tortillas - use whatever you like. Corn, whole wheat, homemade, it’s up to you
• Bacon - make sure it’s streaky bacon so it gets nice and crisp
• Green Onions - diced and split into the white and green end
• Olive Oil - for frying
• Eggs - scramble them but try not to overcook them. Nobody likes rubbery eggs
• Cheddar Cheese - get a block and shred it yourself. I like mature cheddar because it’s got the best flavor, but you can use any cheese you like
• Avocado - smash it with salt and pepper
• Cilantro - it’s optional, so leave it out if you’re not a fan

Method

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Bake the bacon until it’s crispy, about 15-20 minutes. Or pan-fry until it’s to your liking. 
3. Smash the avocado with salt and pepper, and set aside.
4. Slice the green onion and separate the white from the green
5. In a medium pan, cook the whites of the onions for a minute, until soft. 
6. Whisk the eggs in a bowl until blended, then add them to the pan with the onions. 
7. Stir with a spatula and cook until they’re soft. 
8. Put the tortillas onto two plates and spread the smashed avocado evenly over each one.
9. Next, divide the eggs between them and top them with the bacon and cheese. 
10. Sprinkle the cilantro and green onions over the top, then serve and enjoy!

Recipe Variations

Breakfast tacos are super versatile! It doesn’t just have to be bacon and eggs with cheese.

With that in mind, I have a few variations you might want to try. You can add any of the following to the recipe above or make something new. It’s up to you!

Rosemary Roasted Potatoes

Dice a few potatoes, then toss them in minced rosemary, olive oil, and salt.

Spread them over a baking sheet and roast at 200°C (400°F) until crisp - about 30 minutes, depending on how big the pieces are.

Sweet Potatoes

Dice a sweet potato, then toss the pieces in salt, pepper, and a pinch of cayenne.

Spread them over a baking sheet and roast at 200°C (400°F) until crisp - about 20-30 minutes, depending on how big the pieces are.

Sausage

This could be Italian sausages, chorizo, chicken sausages - whatever you like.

I think crumbled sausage meat works well because it’s easier to eat with other fillings in a taco (think ground beef taco meat). But you can add chunks if you prefer.

Beans

Beans are a terrific addition to any taco. They’re hearty, cheap, and they’ll keep you full for longer.

Make your own refried beans by pan-frying black beans or kidney beans in some oil or butter. Add some seasonings (like taco spice) and cook until tender. Then, gently mash them to your desired consistency.

Alternatively, just add whatever beans you like and keep them whole.

Jalapeños

Want a spicy kick with your breakfast tacos? Add some jalapeños!

Use jarred peppers or fresh ones, just be sure to dice them. I think they’re great smashed into the avocado, but they’re just as good sprinkled over the top.

Vegan Breakfast Tacos

Between the bacon, eggs, and cheese, this recipe is obviously not vegan-approved. But luckily, there are some easy swaps you can make to ensure they’re meat and dairy-free.

Heck, you can even make them gluten-free if you use corn tortillas.

Here’s the recipe:

The potato listed is optional, but I think it makes these tacos extra hearty.

• 4 Corn Tortillas
• 1/2 block of Extra Firm Tofu
• 2 Green Onions
• 1 large Tomato
• 1/2 an Avocado
• Salt & Pepper
• Olive Oil
• 1 teaspoon of Nutritional Yeast
• 1 tablespoon of Taco Seasoning
• 1 large Potato (optional)

Method:

1. Dice the potato and toss the pieces in olive oil, salt & pepper.
2. Spread the potatoes on a baking sheet and roast at 200°C (400°F) until crisp - about 30 minutes, depending on how big the pieces are. 
3. Press the excess liquid from the tofu block, then break it into crumbles with a fork.
4. Slice the green onion and separate the white from the green
5. Add the tofu crumbles and the white of the onion to a skillet over medium heat. Then, mix in the taco seasoning. 
6. Cook until the tofu is lightly crispy.
7. Dice the tomato, then smash the avocado with salt and pepper.
8. When the potatoes are cooked, toss them in the nutritional yeast.
9. Put the tortillas onto two plates and spread the smashed avocado evenly over each one.
10. Next, divide the tofu, potatoes, and tomato between them and top them with the green onions.