Breakfast Tacos Recipe

Fill these easy Breakfast Tacos with fluffy eggs, cheese, and any of your favorite toppings! Whether you’re loading them up with chorizo or crispy bacon, this is a fast, delicious, and customizable breakfast the whole family will love.

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Breakfast Tacos Video

My husband and I appreciate fast and easy breakfast ideas, from Breakfast Burritos to Breakfast Quesadillas. If you are looking for a new favorite breakfast, this Breakfast Taco recipe is a must-try and you’ll have breakfast on the table in 20 minutes. I hope this video has inspired you to change up your breakfast routine.

Easy Breakfast Tacos

We love all kinds of tacos, from Ground Beef Tacos, Fish Tacos, Shrimp Tacos, crisp Taco Salad, and even Taco Soup! The first time I tried breakfast tacos was in a restaurant, and I just knew I had to re-create them at home. This recipe is easy, filling and nutritious – a home run for my family.

It starts with the fluffiest scrambled eggs – the star ingredient and you’ll love my method for making moist and super fluffy eggs. From there, the tacos are fully customizable. Everyone loads up their tortillas with meat, cheese, veggies, salsa – whatever you want to add to your taco bar.

Breakfast Taco Ingredients

Below is everything you’ll need to make these savory breakfast tacos. Be sure to refer to the recipe card for the full details:

• Small Tortillas – I recommend using the 6” flour tortillas, or corn tortillas if you’re making gluten-free tacos.
• Meat – I love using Bacon and fresh chorizo (casings removed). I worried chorizo would be too spicy for my kids, but that is their favorite! You can easilly swap for breakfast sausage if you prefer, or try Ham, Carnitas, or sliced leftover Steak. For a vegetarian option, black beans or refried beans are delicious like I used in my Tostada recipe.
• Eggs – I use 1 large egg per taco to make the scramled eggs, along with milk which lightens them up.

Toppings for Breakfast Tacos

These are our favorite toppings for Breakfast Tacos. You’ll love how customizable they are and you can use what you have on hand:

• Cheese – Shredded medium cheddar cheese, or shredded Mexican Cheese blend.
• Veggies – diced tomatoes, red onions, avocado (or guacamole!)
• Salsa – Roasted Tomato Salsa, Homemade Salsa, or Pico de Gallo.
• Garnishes – Fresh cilantro is delicious sprinkled over breakfast tacos and you can add sliced or diced jalapeno to add some spice.
• Hot Sauce – Drizzle tacos with your favorite hot sauce to taste. My personal favorite is Cholula (I love the double pack at Costco).

How to Heat Tortillas for Tacos

The easiest tortillas to use for a crowd are flour tortillas since you can heat a stack of them all at once in the oven, but you can use Corn Tortillas for a gluten-free option.

• To Heat Flour Tortillas – Wrap flour tortillas in foil in 2 stacks of 4 and place in a preheated oven at 300˚F for 15 minutes or until heated through. Remove from the oven and keep tortillas in foil to keep warm.
• To Toast Corn Tortillas – corn tortillas are best warmed individually. Toast them on a dry skillet or over a medium/low gas flame on your gas stovetop (flip often with metal tongs as they can burn quickly).
• Hard Taco Shells – see my tutorial for crispy Hard Tortilla Shells.

How to Make Breakfast Tacos

Once all of your ingredients and toppings are ready, all you have to do is assemble. If you follow these steps, your tacos should be ready for assembly while the ingredients are warm and fresh.

• Prep – While the oven preheats to 300ºF and prep all of your toppings.
• Heat Tortillas – Warm the tortillas in the oven wrapped in foil, or toasted in a skillet. Keep your warmed or toasted tortillas wrapped inside the foil while you prepare the other taco ingredients. This way they’ll stay warm until you’re ready to use them.
• Cook Chorizo or Bacon – Break up and brown the chorizo in a hot skillet until cooked through. Transfer to a pater-towel lined plate to drain. If using bacon, I recommend oven-baked bacon or easy Air Fryer Bacon. 
• Scramble Eggs – Beat together the eggs, milk, and salt until blended. Melt butter in the skillet over medium/low heat then add the eggs. Gently pull the cooked edges towards the middle with a spatula, working your way around the skillet. When your eggs are cooked but still a little moist, take the pan off the heat and cover them to keep warm. 
• Assemble the Breakfast Tacos – Fill your tortillas with eggs and cheese, followed by chorizo (or bacon) and your favorite toppings.

How to Keep Breakfast Tacos from Getting Soggy

If you’re making breakfast tacos ahead or serving a crowd, try these tricks to keep them from turning mushy and soggy:

• Lightly toasting tortillas gives structure to hold up longer
• Don’t overfill with wet ingredients (i.e. salsa, tomatoes)
• Add cheese directly over eggs to create a barrier before toppings
• Drain meats well, especially chorizo or bacon
• Add fresh toppings last, just before serving

I love making these easy breakfast tacos for my family on a Saturday or Sunday morning. They always taste great and there are endless ways to change up the ingredients. You can also make-them ahead for easy breakfast meal prep (see my make-ahead and reheatign tips in the recipe card below).

More Easy Breakfast Recipes

If you’re ready to change your breakfast routine, these recipes will make a breakfast person out of you. You’ll love that some can be made ahead for meal prep (like Overnight Oats), and these are the breakfasts we make on repeat:

• Crispy Hash Browns
• Fluffy Buttermilk Pancakes
• Zucchini Fritters
• Boiled Eggs (from soft to hard-boiled)
• Perfect Omelette
• Cottage Cheese Egg Bites
• Homemade Granola (for yogurt parfait)
• Poached Eggs