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Breakfast Tacos filled with bacon, eggs, and hashbrown potatoes with avocado slices in the background.
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Breakfast Tacos

Breakfast Tacos are the BEST brunch idea and are easy to make with cheesy scrambled eggs and oven-baked bacon and potatoes. Sausage, bell peppers, and avocado make great additions as well!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 Tacos
Calories: 334kcal
Author: Stephanie

Ingredients

Tacos

  • 4 slices thick cut bacon
  • 6 mini hashbrowns see notes
  • 4-5 large eggs whisked
  • 2 tablespoons butter
  • ½ cup shredded cheddar cheese see notes
  • 4 flour tortillas taco style
  • 3 tablespoons pico de gallo see notes for alternatives
  • 2 tablespoons chives diced
  • sliced avocado for serving. Optional.

Spicy Sauce (Optional)

  • 2 teaspoons hot sauce
  • 2 teaspoons ketchup
  • 1 teaspoon BBQ sauce
US Customary - Metric

Instructions

Prep work:

  • Preheat oven to 400℉.
  • Stack up 2 tortillas at a time and wrap in foil. Combine the sauce ingredients together and set aside.

Bake the Bacon/Hashbrowns and Heat Tortillas:

  • Line a baking sheet with foil and add the bacon on one side and hashbrowns on the other.
  • Bake for 12 minutes. Flip the bacon and hashbrowns. Bake for 10-12 minutes, or until crispy. Transfer the bacon to paper towels and tent the hashbrowns with foil.
  • Turn heat off oven. Add the wrapped tortillas to the warm oven and close the door until ready to serve.

Scramble the Eggs:

  • Crack the eggs into a medium bowl and whisk vigorously for 1 minute, until very frothy. Add the cheese and whisk to incorporate.
  • Melt the butter over LOW heat in a 10 or 11-inch nonstick skillet. Wait until it begins to foam.
  • Add the eggs and whisk the top of the eggs vigorously again, until the top is very foamy. Let the bottom begin to set slightly.
  • Use a silicone spatula to push the eggs into the middle. Tilt the pan to let uncooked eggs slide onto the surface of the pan. Let set again, and repeat. Handle the eggs gently and minimally to protect the air pockets and keep them fluffy.
  • Once the eggs are mostly set, remove the skillet from the heat. The heat from the pan will finish cooking them. Season with salt/pepper.

Assemble the Tacos

  • Optional: Dice the hashbrowns and/or bacon.
  • Take the warm tortillas from the oven. Spoon the eggs into the tortillas and add the hashbrowns and bacon on the sides.
  • Top with Pico de Gallo and chives. Add a few dabs of sauce and serve with sliced avocados if desired!

Notes

Pro Tips:
  • Hashbrowns: I use McCain Baby Cakes for these but any variety of hashbrown or tater tots can be used!
  • Cheese: I use Cracker Barrel Sharp Yellow for a creamy cheese or Cabot Hot Habanero for a spicy taco! American or any soft cheese will work well. Shred it from a block for best results.
  • Bacon: Thick cut bacon is great with these. If using regular, bake for 10 minutes at a time instead of 12. (I use Oscar Mayer.)
  • Pico De Gallo: I like that this has spices and the diced onions but regular diced tomatoes or salsa can also be used!
  • Eggs: These images use 5 scrambled eggs, but 4 eggs will make enough. 5 stuffs them full. My fluffy scrambled eggs post outlines in detail how to ensure your eggs are super fluffy! 
  • Add-ons: The sky is the limit! Options include sausage, avocado/guacamole, sour cream/crema, bell peppers, and more! 
The nutritional information provided is an estimate and is per taco. There are 4 tacos in this recipe.

Nutrition

Calories: 334kcal | Carbohydrates: 22g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 758mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg