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Egg cheese and bacon breakfast tacos are something worth waking up to on the weekend! They are also great for lunch during the week when we are running out of food in the fridge. That’s because bacon and eggs are pretty much staples in my house, and flour tortillas last seemingly forever, too. Serve these breakfast tacos for a crowd with a plethora of toppings: salsa, sour cream, avocado, etc. Let me show you how to make them!
What are breakfast tacos like?
The key to this dish is mixing crunchy and smooth. The bacon and tortilla gives an element of crispiness and crunch to the tacos. While the melted cheese and creamy eggs have a softer texture.
See the recipe notes for details on how to freeze and make ahead breakfast tacos.
Ingredients list for breakfast tacos
For this recipe, you’ll need bacon (which I’ll show you how to easily cook in the oven). Plus scrambled eggs (I’ll teach you how to cook), seasoned with salt and pepper.
To finish the breakfast tacos, you’ll need cheddar cheese, 6-8” flour tortillas, and toppings like fresh chopped cilantro, salsa, sour cream, and/or a sliced avocado.
How to make egg, bacon and cheese breakfast tacos – step-by-step
Preheat oven to 400 F. Arrange bacon in a flat layer on a parchment paper lined baking sheet.
Making bacon on a baking sheet
Bake bacon in the oven for 10 minutes, flip, then bake for another 5-10 minutes until browned and cooked throughout. Once done, set bacon on a paper towel to absorb the grease.
Scrambling eggs for breakfast tacos
While the bacon cooks, make the scrambled eggs.
Mix eggs in a bowl with salt and pepper.
Add 2 tbsp butter to a small or medium sized pan on medium heat.
Once butter melts, add eggs.
See my recipe video at the bottom of this post for my egg scrambling technique.
As soon as eggs begin to set on the bottom (they will still be liquidy on top), use a fork to scramble them, moving the eggs around the pan so the liquid gets to the bottom.
Once they start to form and there’s little liquid left, turn the heat down to medium-low and use a spatula to flip the eggs over so they scramble but don’t burn. Add cheese to the top of the eggs and take them off the hot burner to stop the cooking process.
At this point in the recipe you are deliciously close to having tacos for breakfast!
Assemble the egg, bacon, and cheese breakfast tacos. Add half a tablespoon of butter to a pan on medium heat. Add a flour tortilla and grill it in butter for 10 seconds to heat it up, then flip the tortilla. Work quickly to add a couple pieces of bacon and a quarter of the scrambled eggs to the center of the tortilla.
Fold the two sides of the tortilla together to make the taco. Once the bottom of the tortilla browns, carefully flip it over to brown the top for 10-20 seconds.
Top breakfast tacos with cilantro, salsa, sour cream, and avocado as desired.
How to make healthy breakfast tacos
Well, this may not be considered the most healthy breakfast tacos recipe since there’s bacon and a few pats of butter. But you can make this a little more healthy with turkey bacon or another alternative.
How to refrigerate egg bacon and cheese breakfast tacos
Refrigerate filling separately from tortillas in a sealed container for 2-3 days.
Freezer friendly breakfast taco prep
I love this recipe because eggs, bacon, cheese and tortillas are pretty much always available in my house, even when I’m overdue for a trip to the grocery store. Bacon and tortillas are easy to freeze, so if I know we’re running low on food, I’ll pull them out of the freezer the night before making these breakfast tacos.
You can make ahead and freeze the breakfast tacos by prepping the filling ingredients, stuffing them in a flour tortilla, then freezing them. To eat them, let them thaw overnight then add butter to a pan and fry the outside tortilla.
How to reheat breakfast tacos
When it’s time to serve, grill the tortilla with ingredients inside on the stove.
More ingredients for breakfast tacos
- Chives
- Hot sauce
- Squeeze of lime juice
- Hashbrowns
- Chorizo
What to serve with breakfast tacos
Round out a delicious brunch by serving these egg, bacon, and cheese breakfast tacos with…
- Fruit salad
- Refried beans
- Green pepper salad
- Mexican salad
What if my egg bacon and cheese breakfast tacos keep falling apart?
Try using a larger tortilla to keep the many ingredients inside. If they still fall apart, you can try stuffing them, then throwing them back into a buttery frying pan for a few seconds face down to seal the tortilla together to keep everything inside and melt the cheese to the tortilla to keep it together.
Plating tips
Sprinkle freshly chopped cilantro on the breakfast tacos. I like serving them with a spread of bright red tomatoes or salsa across the taco. Fresh ground pepper is a nice touch, too.
Tasty tips for making breakfast tacos
- I love my scrambled egg spatula set. It comes with a pan-safe plastic spatula that is flexible for flipping eggs, plus a pronged fork-like spatula for scrambling them.
- Substitutions for cheese that I love include colbie jack, petite brie, fontina and cotija cheese.
- Make freeze-ahead breakfast tacos by prepping the filling ingredients, stuffing them in a flour tortilla, then freezing them. To eat, thaw them overnight, then add butter to a pan and fry the outside tortilla.
- Try breakfast tacos with one of my favorite morning cocktails: pineapple mimosa.
In the event that you have bacon leftover, use it in this bacon wrapped jalapeño appetizer – it’s so good!
More brunch recipes to love
- Fresh Raspberry Puff Pastry Turnovers
- 25+ Apple Breakfast Recipes
- 15 Easy Puff Pastry Recipe Ideas
- Best Caprese Cucumber Salad
- Oven Baked Cinnamon Pear Chips
Let me know when you make this breakfast taco recipe. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.
Egg Bacon and Cheese Breakfast Tacos Recipe (Sip Bite Go)
Ingredients
- 1 LB bacon
- 4 eggs
- ¼ tsp salt
- ¼ tsp pepper
- 4 tbsp butter divided
- ¼ cup cheddar cheese
- 4 flour tortillas 6-8” diameter
- 2 tsp cilantro fresh, chopped
- ½ cup salsa optional
- ½ cup sour cream optional
- 1 avocado sliced (optional)
Instructions
-
Preheat oven to 400 Arrange bacon in a flat layer on a parchment paper lined baking sheet. Bake bacon in the oven for 10 minutes, flip, then bake for another 5-10 minutes until browned and cooked throughout. Once done, set bacon on a paper towel to absorb the grease.
-
While the bacon cooks, make the eggs for the breakfast tacos. Scramble 4 eggs in a bowl. Add salt and pepper. Add 2 tbsp butter to a small or medium sized pan on medium heat. Once butter melts, add eggs. As soon as eggs begin to set on the bottom (they will still be liquidy on top), use a fork to scramble them, moving the eggs around the pan so the liquid gets to the bottom. Once they start to form and there’s little liquid left, turn the heat down to medium-low and use a spatula to flip the eggs over so they scramble but don’t burn. Add cheese to the top of the eggs and take them off heat to stop the cooking process.
-
Assemble the egg, bacon, and cheese breakfast tacos. Add half a tablespoon of butter to a pan on medium heat. Add a flour tortilla and grill it in butter for 10 seconds to heat it up, then flip the tortilla. Work quickly to add a couple pieces of bacon and a quarter of the scrambled eggs to the center of the tortilla. Fold the two sides of the tortilla inwards to make the taco. Once the bottom of the tortilla browns, carefully flip it over to brown the top for 10-20 seconds.
-
Top breakfast tacos with cilantro, salsa, sour cream, and avocado as desired.
Recipe Video
Recipe Notes
- I love my scrambled egg spatula set. It comes with a pan-safe plastic spatula that is flexible for flipping eggs, plus a pronged fork-like spatula for scrambling them.
- Substitutions for cheese that I love include colbie jack, petite brie, fontina and cotija cheese.
- Make freeze-ahead breakfast tacos by prepping the filling ingredients, stuffing them in a flour tortilla, then freezing them. To eat, thaw them overnight, then add butter to a pan and fry the outside tortilla.
- Try breakfast tacos with one of my favorite morning cocktails: pineapple mimosa.
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