Breakfast Tacos
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An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!
Oh-so-crisp bacon strips, golden brown potatoes, and perfectly cheesy scrambled eggs all tucked in a warm tortilla. It’s simply perfect for breakfast (and lunch and dinner) as it comes together pretty quickly, using one skillet for everything.
And yes, you can cook your potatoes right in the bacon fat (my favorite part), but if you want to go meatless, you can skip the bacon altogether and use a bit of vegetable oil instead.
Once your potatoes are done, you can scramble up your eggs to your desired consistency. I like mine a little bit on the softer side but you can absolutely make it work to your liking (and cook longer/shorter as needed).
From there, go ahead and wrap those bad boys up and top with a little bit of pico de gallo, cheese and cilantro. Breakfast will never be the same ever again.
Breakfast Tacos
Ingredients
- 6 slices bacon
- 1 russet potato, peeled and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 6 large eggs, lightly beaten
- ½ cup shredded Mexican blend cheese
for serving
- Tortillas, warmed
- Pico de gallo
- Shredded Mexican blend cheese
- Chopped fresh cilantro leaves
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
- Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
- Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
- Serve bacon, potatoes and eggs in tortillas with desired toppings.
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Pretty good thanks for the recipe. 8/10
Yummm! These are so delicious, especially with the homemade, cut-up potatoes! I also cooked ground up, maple sausage so the family had a choice between bacon or sausage. I paired the tacos with Chungah’s zucchini fritters. Fantastic!
Please tell how you get your tortillas to look like that! If they are just warmed like the recipe suggested they will not look as good as your pictures.
High heat, max 15 seconds each side just to brown/warm
Great and looks simple but….I am a senior “male” that saves to folders many of your recipes; we live in Santa Fe but I cannot make the tortillas look like the photo; as a matter of fact over the last 40 yrs my tortillas always seem to be a disappointment to me. I have put over an open stove flame, iron pan, frying pan etc…normally I get a profoundly sad tortilla…droopy, dried out, just a disappointment…but I keep trying. Perhaps its the corn or flower or kept in the refrigerator…the list of questions go on and on.
Do you toast? Then mold?
Just a guess! If you toast the tortillas and then put them either in a tortilla/taco holder or makes them and squish them together to hold them upright it would work. But……just a guess!
Marshall, I am miles away from being anything close to a competent cook – I don’t make tortilla’s from scratch .. I let the ‘experts’ do that — but I just warm them and make sure to keep them separated between parchment paper/wax paper to avoid them from sticking together and getting dried out.. (damp paper towels help when this happens). best of luck