Mexican breakfast tacos are among the most popular ways to start the day. They’re fast to complete and served with tasty elements like run eggs, cheese, and new veggies. The variety of tastes makes per bite compelling and ideal for busy mornings. I’ve added avocado and salsa for added flavor, which everyone in the home loves. Utilizing soft tortillas holds them soft but supplies enough for a delightful breakfast. These tacos have become my go-to when I want something easy but tasty to kick off the day. They’re now a normal part of our weekend breakfasts.
Contents
Why you will love this recipe
They’re tasty: fluffy scrambled eggs, crisp slices of bacon, light potatoes, a small cheese, avocado, and a spray of cilantro, all covered in a warm, mild tortilla. What could be more useful?!
Super universal: Make these if you want! You can use your famous tortillas, herbs, and any add-ins that you’re craving.
Helping: With the variety of difficult carbs from the potatoes and the protein in the well eggs and bacon, these will fuel you for hours.
Support for finicky eaters! Because they can be easily customized, tacos are the best option for picky eaters. In this formula, all of the components are easy and kid-friendly.
Ingredients needed
The components needed to complete this breakfast taco recipe are easy and versatile. You can easily change things up, depending on what you have available. Here are our go-to elements:
- Potatoes: We like Yukon gold potatoes for added crispiness and wonderful taste, but you could also use the best red potatoes (or any potato you keep on hand!)
- Paprika: Smoked paprika (or normal) counts the potatoes as having the best precious and peppery taste.
- Salt and black pepper: For tempering the potatoes and eggs.
- Bacon: Added crispy bacon counts as the most wonderful surface!
- Eggs: You’ll require 6 large eggs to complete 6 breakfast tacos.
- Milk: Combine any desired milk with the eggs to make them nice and light. We generally use real milk for its rich creaminess.
- Tortillas: Flour tortillas are additionally flexible, but you can use grain tortillas if you’d like.
- Toppings: Cheddar cheese, avocado, salsa, cilantro, and anything else your soul wants!
How to make Mexican breakfast tacos recipe
These breakfast tacos are awesome and simple to put together. Once you’ve cooked all the separate parts, they come together easily with little fuss or prep required. You can multitask and cook the potatoes while the bacon is frying or cook everything one at a time in the exact pan. Here’s the effortless process:
- Boil the potatoes: Spread a big skillet with cooking spray or oil it with olive fat and heat it over medium-high heat. Count in the chopped potato, salt, and paprika. Mix to blend. Allow to cook for 10-15 minutes (stirring only a few times to stop punching but letting them get crisp) until the potatoes are very softened and crisp on the exterior. Pull the potatoes into a dish and set aside.
- Fry the bacon: To the exact skillet, count it, and let it cook for about 5-7 minutes until crispy. Fire to a plate and dry with piece towels.
- Mix eggs with milk: In a medium-sized bowl, batter the eggs with the milk and blend in the salt and pepper.
- Scramble the eggs: Empty most of the bacon fat out of the skillet, holding a small piece for cooking the eggs. Stream in the egg mixture. Stir periodically while the eggs cook to run them.
- Prep the tortillas: Meanwhile, cook the tortillas in a heated, ungreased skillet for almost 15 seconds per side. In the microwave, you can put 4-6 tortillas between two wet paper towels and warm for about 30 seconds.
Place the bacon, sped eggs, and breakfast potatoes on the tortillas to make the tacos. Top with any other toppings, and drizzle some fresh lime liquid over the top. Warm up and enjoy.
Toppings
- Feel free to get creative with the toppings! There are so many choices!
- Onions or pickled red onions
- Beans (jet beans or refried beans)
- Queso
- Guacamole or avocado pieces
- Cut jalapeños
- Lime wedges
- Chopped cherry tomatoes
- Pico de gallo
- Sour cream or simple Greek yogurt
- Salsa
- Hot sauce
Expert Tips
Here are some useful tips so you have the best breakfast tacos every moment you complete them:
Pre-cut potatoes:
- To save while with the potatoes, use pre-cut set potatoes.
Toast the potatoes:
- Another way to keep time is to burn the diced potatoes in the oven while the bacon fries are on the stovetop. Boil them at 450ºF for about 30 minutes, tossing halfway through.
Make it spicy:
- Cook some diced jalapeños with the potatoes to up the ante. You can also add your favorite hot sauce at the end.
Variations
One of the greatest things about this formula is that it’s easy to customize and complete your own. Here are some concepts:
Meats:
- Try using ground beef, chorizo, chicken, beef, or pork in the home of the bacon for a separate taste and texture.
Veggies:
- Share this dish a healthy boost by adding diced spinach, bell pepper, and/or onion to the eggs.
Cheese:
- We value these completed with shredded cheddar cheese, but a Mexican cheese blend or pepper jack cheese would be tasty. Utilize what you love!
Low carb:
- To complete these low-carb, use low-carb tortillas and forget or lower the potatoes.
Serving suggestions
These comfortable breakfast tacos are so strong and full of protein, carbs, and healthy fats that you don’t need any sides. Yet, if you like to enjoy a full space, here are some ideas:
Breakfast for dinner:
- Sometimes, we’ll want these for dinner: rice and the best beans. A new green salad would also be a wonderful side dish.
Fruit:
- Keep it fair with hybrid fruit or a nutritious salad.
Quesadillas:
- Rather than performing these as tacos, you can use the same elements but make these into quesadillas.
Taco bowl:
- Can you reduce the carbs a bit? Complete a taco bowl with toasted veggies rather than the tortilla. You could even drizzle Chipotle Farm over the top!
Make ahead and store
You can prepare everything and maintain it well for up to 3 days. Here’s how:
Prep: Because eggs taste reasonably freshly cooked, we suggest organizing everything. At sunrise, all you have to do is make eggs.
To store: Cool the cooked elements in different airtight hold receptacles for up to 3 days. You can also store made tacos in an airtight hold receptacle in the fridge for up to 2 days.
Reheating: Rewarm pieces in a skillet on the stovetop over medium-low warmth or in the microwave.
Freezing: Tightly wrap tacos with pliable wrap, then freeze them in an airtight, freezer-safe hold receptacle for up to 3 months. Let soften overnight in the refrigerator and unwrap before reheating.
Conclusion
Mexican breakfast tacos have become a breakfast staple in my home because they’re so easy yet tasty. Mixing eggs, cheese, and new veggies makes them healthy and moving. I love how comfortable they are to customize with other toppings like salsa or avocado, which counts even more for taste. These tacos are ideal for busy sunrises or when I want something fast and healthy. They’ve fast become a family choice, and I’m always eager to complete them for breakfast. It’s a fun, easy way to want a tasty start to the day!