Best Breakfast Tacos
These breakfast tacos are loaded with eggs, crispy bacon and cheese—quick, customizable, and full of flavor to start your day right.
Servings: 10 tacos
Calories: 96kcal
Ingredients
- 4 oz bacon
- 6 eggs
- 2 tsps butter
- ¼ teaspoon salt
- ¼ teaspoon garlic powder to taste
- 9 mini corn tortillas or 6 regular corn tortillas
- Oil for frying tortillas
Optional Toppings
- Pico de Gallo
- Salsa Verde
- Hot Sauce
- Avocado
- Cilantro
- Onion
- Cheese
Instructions
- If making pico or salsa verde, make that first, then set it aside.Pico de Gallo
- Cook the bacon either in the oven or on the stove. Sometimes when I fry bacon, I will cut it into small pieces first. When finished cooking and cool enough to handle, chop into pieces.4 oz bacon
- Heat 1-2 tablespoons of oil in a fry pan, then fry tortillas- I like to lightly brown on one side, then flip and lightly brown the other side.Oil for frying tortillas, 9 mini corn tortillas
- Whisk eggs, salt, and garlic powder. In a cold nonstick pan, add the butter and the whisked eggs. Turn the heat to medium and whisk continuously until the eggs are cooked.*6 eggs, ¼ teaspoon salt, ¼ teaspoon garlic powder, 2 tsps butter
- Fill taco shells with egg, add crumbled bacon, salsa, and any other toppings. Enjoy!Salsa Verde, Hot Sauce, Avocado, Cilantro, Onion, Cheese
Video
Notes
Tips and Tricks
Custardy Scrambled Eggs: Continuous whisking and bringing the pan, butter, and eggs all up to temperature at the same time produces small curds and delicious and creamy scrambled eggs.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 100mg | Sodium: 113mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 168IU | Vitamin C: 0.001mg | Calcium: 34mg | Iron: 1mg