Easy Breakfast Tacos with Eggs & Potatoes
Thirty minutes gets these breakfast tacos from ingredients to filled tortillas. Crisp bacon, soft eggs, and diced avocado cover the main fillings. I make these before work when cereal will not hold me until lunch. Each serving provides 510 calories and 24 grams of protein.
Why This Works
The oven handles the bacon while you prepare everything else. That leaves the stovetop available for the eggs and tortillas. Baking also keeps the bacon flat enough to crisp evenly. Once drained and crumbled, it spreads easily across all four tacos.
The fillings bring different textures without requiring a separate sauce. Avocado adds creaminess, while bacon provides crunch and salt. Cheddar adds richness without needing much preparation. Green onions and cilantro finish the tacos with fresh flavor.
How It Comes Together
Start the bacon before cooking the eggs so everything finishes closer together. Use its baking time to slice onions and prepare the toppings. Keep the onion whites separate from the greens. The whites cook with the eggs, while the greens finish the tacos.
Scramble the eggs when the bacon is nearly ready. Warm the tortillas just before assembling so they stay flexible. Divide the fillings evenly instead of loading the first tortilla heavily. The recipe makes four tacos, or two tacos per serving.
What You Need
Nine ingredient entries cover the complete recipe, including salt and pepper. Choose an avocado that yields slightly under gentle pressure. Grate the cheddar beforehand if you are starting with a block.
- 4 pieces bacon
- 2 green onions (sliced, with green and white parts separated)
- 1 tablespoon extra virgin olive oil
- 4 large eggs
- ½ cup shredded cheddar cheese
- salt and pepper (to taste)
- ½ avocado (small diced)
- 2 tablespoons chopped cilantro
- 4 tortillas
How to Make It
- Preheat the oven to 400°F (200°C). Arrange the 4 bacon pieces in a single layer on a baking tray and bake for 18 to 20 minutes until crisp. Transfer to paper towels to drain, then crumble.
- Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the sliced white parts of the green onions and sauté for 1 minute until fragrant.
- In a mixing bowl, whisk the 4 large eggs until uniform. Pour the beaten eggs into the skillet with the sautéed green onion whites.
- Using a spatula, gently move and fold the eggs as they cook, creating soft, pillowy curds until cooked through but still moist.
- Warm the 4 tortillas in a separate dry skillet or microwave until pliable.
- Assemble the tacos by distributing equal portions of scrambled eggs onto each tortilla. Top with crumbled bacon, diced avocado, shredded cheddar cheese, reserved green onion greens, and chopped cilantro. Season with salt and pepper to taste.
Use a rimmed baking tray to contain the bacon fat. Check the bacon near the end because thickness affects cooking speed. Keep the eggs moving gently rather than chopping them into tiny pieces.
How to Serve It
Serve two tacos per person while the eggs and tortillas remain warm. Fresh fruit makes a simple side without another cooking step. Roasted potatoes work when you want a larger breakfast. Keep any optional salsa alongside so everyone controls the amount.
Arrange the finished tacos close together to help them stay upright. Add cilantro and onion greens after the heavier toppings. Eat promptly for the best contrast between crisp bacon and soft eggs.
Leftovers and Storage
Refrigerate cooked eggs and bacon for up to four days. Store them separately in covered containers at 40°F or below. Refrigerate within two hours of cooking. Keep tortillas and fresh toppings separate to prevent soggy leftovers.
Microwave the eggs on a covered microwave-safe plate for 30 seconds. Stir, then continue in 15-second intervals until they reach 165°F. Reheat bacon separately in a skillet until hot throughout. Warm the tortillas and assemble with freshly diced avocado and reserved toppings.
Quick Notes
Keep the cooking order simple to avoid cold eggs at assembly. Prepare toppings during the bacon’s oven time. Leave tortilla warming until the fillings are ready.
- Warm every tortilla before filling; cold tortillas can split when folded.
- Avoid prolonged egg cooking, which creates dry curds and rubbery edges.
- Compare bacon prices per ounce and freeze unused portions for another batch.
- Use shredded cheddar to remove one preparation step.
- Slice the onions first, separating their whites and greens immediately.
- Use corn or flour tortillas according to your preferred texture.
- Taste before adding salt because bacon and cheddar already contribute plenty.
Easy Swaps
Optional substitutions change the original nutrition values and sometimes the cooking time. Keep the filling amounts manageable so the tortillas still fold. These variations leave the original ingredient list and directions above intact.
- Swap cheddar for pepper jack when you want a little heat.
- Use turkey bacon, following its package directions for cooking.
- For gluten-free tacos, choose certified gluten-free tortillas and verify packaged ingredient labels.
- For vegetarian tacos, replace bacon with cooked black beans and use vegetarian cheddar.
Ingredients
Method
- Preheat the oven to 400°F (200°C). Arrange the 4 bacon pieces in a single layer on a baking tray and bake for 18 to 20 minutes until crisp. Transfer to paper towels to drain, then crumble.
- Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the sliced white parts of the green onions and sauté for 1 minute until fragrant.
- In a mixing bowl, whisk the 4 large eggs until uniform. Pour the beaten eggs into the skillet with the sautéed green onion whites.
- Using a spatula, gently move and fold the eggs as they cook, creating soft, pillowy curds until cooked through but still moist.
- Warm the 4 tortillas in a separate dry skillet or microwave until pliable.
- Assemble the tacos by distributing equal portions of scrambled eggs onto each tortilla. Top with crumbled bacon, diced avocado, shredded cheddar cheese, reserved green onion greens, and chopped cilantro. Season with salt and pepper to taste.
Common Questions
Can I prepare these ahead?
Yes, store the components separately instead of assembling every taco ahead. Reheat the cooked fillings and warm the tortillas before serving. Dice the avocado last for better color and texture.
Which tortillas should I use?
The recipe does not specify corn or flour tortillas. Either works when warmed until flexible. Choose tortillas large enough to hold one quarter of the fillings.
Are the nutrition values for one taco?
The supplied recipe yields two servings from four tortillas. The listed 510 calories and 24 grams of protein apply per serving. Tortilla size and ingredient brands can change those values.
Start the bacon first and prepare the toppings while it bakes. Cook the eggs last, warm the tortillas, and assemble immediately.
— Emily
