Best Breakfast Tacos

Are you a taco lover? I sure am! Any time of the day, I’m down for handheld deliciousness so when I visited Austin, Texas, and encountered breakfast tacos, I knew I needed them in my life.

Breakfast Taco Ingredients

These simple ingredients are all you need to make the best breakfast taco recipe. They can be as simple as just eggs, cheese and avocado tacos or fully loaded with crema and all!

• Large Eggs – For this recipe I use scrambled eggs. I have a secret technique for the fluffiest eggs ever — watch below.
• Milk – I like to add milk to make the eggs creamy and light.
• Butter – Adding butter to the pan will add flavor and ensure that the eggs don’t stick.
• Bulk Breakfast Sausage (Cooked And Crumbled) – Making sure it gets a good sear is key for optimal flavor.
• Queso Fresco Or Cotija Cheese – Either of these cheeses will add a salty, tangy, and authentic flavor to the tacos.
• Pico De Gallo – This gives the tacos a bright flavor that contrasts perfectly with the sausage and cheese. You can make pico de gallo at home or buy it at the store.
• Fresh Jalapeno – Be sure to seed and slice them. Add more if you want an even spicer way to start the day.
• Avocado – The butteriness of the avocado is a great textural contrast and balances out the spicy flavors.
• Chives Or Scallions – Garnish the tacos with these for a pop of color.
• Maldon Sea Salt And Freshly Ground Black Pepper – Both of these balance out the other ingredients.
• Tortillas – Corn tortillas are by far the most authentic when it comes to Tex-Mex breakfast tacos. Yellow or white corn are both acceptable. Try to find thinner ones and always heat them by charring them slightly or steaming them to soften them up. If they are thin, layer two together to prevent breakage. Small flour tortillas are a good swap if you prefer them.

Breakfast Taco Toppings

There are no rules when it comes to building your breakfast taco although the majority are egg or potato-based. You can either stir any of these ingredients into the eggs or use them as a topping or even display them out as a breakfast taco bar.

How to Make Breakfast Tacos

You can whip this breakfast tacos recipe up so quickly, making them equally perfect for parties and meal prep. And, if you’re making a big batch for a crowd, keep them in an oven on low or wrap them in foil and stack them in a slow cooker so that they stay warm.

1. Add the eggs and milk to a bowl and whisk until completely combined. The trick is to get as much air as possible into the mixture so they are light and fluffy! An immersion blender (stick blender) works great for this!
2. Melt butter in a skillet before pouring in the eggs. 
3. Scramble the eggs by using a spatula to fold them in toward the center of the pan until cooked through (they should still be slightly wet). 
4. Place the eggs onto the tortillas. 
5. Add the sausage, cheese, pico de gallo, avocado, and jalapeno slices. 
6. Sprinkle the chives or onions, salt, and pepper over top. 
7. Serve immediately or allow them to cool before serving.

What to Serve with Breakfast Tacos

You can serve anything you want, really! A nice sweet fruit salad pairs well with the otherwise zesty flavors, but if you want to stick with the Tex-Mex theme, here are some other ideas:

• Breakfast Potatoes
• Refried Beans
• Refried Black Beans
• Cheesy Jalapeno Bread

Don’t limit yourself to tacos for breakfast, feel free to make them into brinner — breakfast for dinner!

Storage 

While we prefer to eat these fresh, you can also keep leftovers in the fridge, however I do not recommend freezing them or any eggs, cheese and avocado taco.

Make Ahead

Make your scrambled eggs ahead of time and then simply reheat them when you’re ready to add them to the tortillas. Or, make the tacos ahead of time and store them in the fridge or freezer for a quick grab-and-go meal.

Refrigerator

Wrap the tacos individually in parchment paper and place each in an individual resealable bag or in airtight containers. Store them in the fridge for 3-4 days. To reheat, simply bake them in the oven until warm or pop them in the microwave.

More Breakfast Food

My general breakfast is just a protein smoothie, so I like to find fun breakfast ideas on the weekend. Here are a few more.

Breakfast

Chile Relleno Casserole

4.28 from 834 votes

Breakfast

Breakfast Burritos

5 from 5 votes

Breakfast

Easy Huevos Rancheros

5 from 8 votes

Breakfast Taco Recipe

5 from 5 votes

Make your own breakfast tacos at home! Perfect for a fun brunch gathering or even serve breakfast for dinner.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 4

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Equipment

• Large Cast Iron Skillet
• Immersion Blender
• Ninja Blender System
• Whisk
• Food Gloves

Ingredients

• 4 large eggs
• 1 tablespoon milk
• 1 tablespoon butter
• ½ cup bulk breakfast sausage , cooked and crumbled
• ¼ cup queso fresco or cotija cheese , crumbled
• 1/4 cup pico de gallo
• 1 fresh jalapeno , seeded and sliced
• 1 avocado , thinly slices
• Chives or scallions , for garnish
• Maldon sea salt and freshly ground black pepper , for garnish
• 8 tortillas

Instructions

• In a mixing bowl, whisk together the eggs and milk with a whisk by hand or using an immersion blender.
• In a large skillet, heat the butter over medium heat.
• When melted, add whisked egg mixture and fold towards the center. Remove from the heat while eggs still look wet to ensure they do not overcook.
• Build your breakfast tacos by evenly dividing the scrambled eggs in the tortillas. Top with the crumbled sausage, cheese, pico de gallo, avocado and jalapeno slices. Add other additional toppings you enjoy.
• Garnish with your favorites like chives, green onions, large flaky salt and freshly ground pepper.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Alternately, you can make these as a breakfast bowl with no tortillas or lettuce.

The best lettuce for low carb breakfast tacos is Bibb lettuce, sometimes also labeled at Butter lettuce. Romaine hearts are also a good substitution.

Nutrition

Calories: 430 kcal, Carbohydrates: 38 g, Protein: 15 g, Fat: 25 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 188 mg, Sodium: 763 mg, Potassium: 460 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 582 IU, Vitamin C: 10 mg, Calcium: 144 mg, Iron: 3 mg

Author: Jessica Formicola

Calories: 430

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast tacos

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