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Breakfast Tacos (3 Ways)

Breakfast Tacos are a staple in Southern Texas and across Mexico. The possibilities are practically endless. We give three versions within this recipe but feel free to adapt to your and your family's likes. Keep everything covered and warm as you go. And leftovers are amazing!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 687 kcal
Course: Breakfast
Cuisine: Mexican , Tex-Mex

Ingredients

For the Bacon, Egg, and Cheese Tacos
  • 8 slices thick bacon
  • 8 large eggs
  • salt
  • 1 cup refried beans heated
  • 6 flour tortillas warmed
  • ½ cup Monterey jack cheese shredded
  • salsa See NOTES
For the Potato, Egg, and Cheese Tacos
  • 4 medium Yukon gold potatoes
  • 2 tablespoon bacon grease or butter
  • 1 medium onion chopped
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 8 large eggs
  • 6 flour tortillas warmed
  • ½ cup Monterey jack cheese shredded
  • 1 cup Pico de Gallo
For the Chorizo, Egg, and Potato with Beans and Cheese Tacos
  • 4 medium Yukon gold potatoes
  • 2 tablespoon bacon grease or butter
  • 1 medium onion chopped
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 8 large eggs
  • 1 lb Mexican chorizo fresh (not cured)
  • 1 cup refried beans heated
  • 6 flour tortillas warmed
  • ½ cup Monterrey Jack cheese shredded
  • salsa

Instructions

Make the Bacon, Egg, and Cheese Tacos
    Cup of Yum
  1. In a large skillet over medium heat, cook the bacon until crisp. Place on a paper towel-lined plate and set aside. (Reserve the grease if making potatoes for the other tacos).
  2. Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
  3. To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a strip (or two) of bacon, and top with cheese and salsa.
Make the Potato, Egg, and Cheese Tacos
  1. Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).
  2. Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Stir in ½ teaspoon salt and pepper, each. Cover and set aside.
  3. Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
  4. To build each taco, Layer a mound of eggs down the center of each warmed tortilla. Top with about 1 to 2 tablespoon of cooked potatoes. Top with cheese and pico de gallo.
Make the Chorizo, Egg, and Potato with Beans and Cheese Tacos
  1. Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).
  2. Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper, each. Cover and set aside.
  3. Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
  4. Add the chorizo to a large skillet over medium heat. Break the meat up with a wooden spatula or spoon. Sauté until fully cooked. Drain excess rendered grease, if necessary. Cover and set aside.
  5. To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a small layer of potatoes, then a spoonful of cooked chorizo, and then top with cheese and salsa.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • If not making the tortillas, beans, and salsa from scratch, considering ordering them from your favorite Tex-Mex/Mexican restaurant. Gently reheat the beans on the stove and wrap the tortillas in a lightly damp linen (or paper towel) and microwave them on HIGH for 30 to 60 seconds until warm, soft, and pliable. 
  • Leftovers will keep in covered in the fridge for up to 5 days. Place unused tortillas in a sealed baggie to keep them fresh. 
  • BREAKFAST SALSA:
  • Bring a pot of water to a boil and then add the tomatoes, pepper, onion, and garlic. Boil them for 7 minutes. Carefully remove the pepper, slice it open, and remove the seeds and stem. Drain the remaining vegetables. Add to a blender (or food processor) along with the salt and pepper. Purée until smooth. Serve warm or at room temperature. 
  • 2 vine-rip tomatoes
  • 1 jalapeño
  • 1 medium onion, roughly chopped
  • 3 garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon ground cumin

Nutrition Information

Calories 687kcal (34%) Carbohydrates 78g (26%) Protein 52g (104%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 459mg (153%) Sodium 763mg (32%) Potassium 752mg (21%) Fiber 12g (48%) Sugar 13g (26%) Vitamin A 1493IU (30%) Vitamin C 50mg (56%) Calcium 450mg (45%) Iron 10mg (56%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 687

% Daily Value*

Calories 687kcal 34%
Carbohydrates 78g 26%
Protein 52g 104%
Fat 29g 45%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 459mg 153%
Sodium 763mg 32%
Potassium 752mg 16%
Fiber 12g 48%
Sugar 13g 26%
Vitamin A 1493IU 30%
Vitamin C 50mg 56%
Calcium 450mg 45%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.