Breakfast Tacos
Published March 14, 2022
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Breakfast Tacos – homemade tortillas are topped with seasoned chorizo or flavorful bacon, then layered with eggs and fresh peppers, cheese, and vibrant pico de gallo. Easily one of the tastiest breakfasts!
Homemade Breakfast Tacos
Breakfast tacos are best when they’re homemade and made fresh from scratch! Beginning with fresh tortillas and piled high with plenty of meat and eggs, and loaded up with all the best breakfast taco toppings.
Yes making them from scratch is more of a labor of love but easily worth it in the end. Once you get the hang of homemade tortillas they are a breeze. And fresh pico de gallo easily beats out bottled salsa.
Weekends and even weeknight dinners were made for these breakfast tacos! They may even take the place of your favorite pancake breakfast that many of us have on repeat. So much to love about these hearty, flavor packed tacos!
Breakfast Taco Recipe Ingredients
- 16 oz. chorizo or 12 oz bacon
- 8 homemade flour tortillas, warmed
- 8 large eggs, whisked in a bowl
- 1 poblano pepper, seeded and chopped (1 cup)
- 1 cup shredded cheddar cheese or Monterey jack cheese
- Avocado, diced
- 1 cup pico de gallo
- Mexican hot sauce, such as Tapatio or Cholula
How to Make Breakfast Tacos
- Choose to use bacon or chorizo. You don’t need to use both, just one or the other.
- Cook bacon in oven: Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips side by side on baking sheet in a single layer.
- Place in oven. Set oven to 400 degrees. Bake until bacon is crisp, about 20 to 25 minutes (cook time will vary based on thickness keep an eye on it).
- Drain bacon: Using tongs transfer bacon strips to a paper towel lined plate to drain, then chop. Reserve 1 Tbsp rendered bacon fat for skillet.
- Cook chorizo in skillet: Heat a 12-inch non-stick skillet over medium-high heat. Crumble chorizo into small chunks into pan.
- Cook and crumble chorizo until cooked through. Transfer chorizo to a paper towel lined plate to drain while reserving 1 Tbsp rendered fat in pan. Cover chorizo with foil to keep warm.
- Heat pan with fat: Keep 1 Tbsp chorizo fat in pan or add 1 Tbsp rendered bacon fat if going with the bacon option and heat pan over medium-heat.
- Cook poblano pepper and eggs: Add poblano and saute until tender, about 4 minutes, scoot peppers to one far side. Reduce burner temperature to low heat.
- Pour whisked eggs into pan on empty side, season lightly with salt and pepper. Cook, scraping along bottom of pan constantly until eggs are just set (it’s fine if peppers blend into eggs).
- Assemble breakfast tacos: On serving plates layer warmed tortilla, chorizo or bacon, eggs with peppers, cheese, avocado, pico de gallo and hot sauce. Serve right away.
Tips for the Best Breakfast Tacos
- TORTILLAS: The best breakfast tacos are made with homemade flour tortillas or even corn tortillas. If you don’t have time you can use store-bought but I highly recommend trying fresh the next time around.
- To heat flour tortillas you can wrap in foil and warm tight in a 350 degree oven until heated through. Or just heat a few at a time in a damp paper towel in the microwave.
- To heat corn tortillas warm a little olive oil in a skillet heated over medium heat until light golden brown spots appear turning halfway (drain on paper towels).
- MEAT:Â If using chorizo I recommend using by Chorizo in tray, it is usually better quality than what come in tubes.
- TOPPINGS: Just cook the eggs until soft set. The residual heat will continue to cook them once you take them off heat and you don’t want them to end up over-cooked and dry.
- Salsa is a great substitute for pico de gallo. Fresh of either is best but in a pinch bottled salsa will work.
Breakfast Taco Filling and Topping Ideas:
Here’s a list to refer to for many different fillings you can add to breakfast tacos. You don’t have to follow the exact recipe.
- Homemade black beans (well drained), or canned (well drained)
- Refried beans
- Pork or beef chorizo, or turkey chorizo for a healthier option
- Bacon
- Eggs: Scrambled or fried
- Homemade hash browns, or store-bought frozen and cooked
- Breakfast potatoes
- Various cheeses: You can use something more authentic like Queso fresco or Manchengo
- Sauteed peppers (bell pepper, Anaheim, poblano, jalapeno, Cubanelle, banana, etc)
- Sauteed onions (red, yellow or white)
- Tomatoes
- Avocado
- Salsas: Tomato salsa, salsa verde, pico de gallo, or hot sauce
- Cilantro
More Delicious Breakfast Recipes to Try
Follow Easy Cooking Zone
Breakfast Tacos
Homemade tortillas are topped with seasoned chorizo or flavorful bacon, then layered with eggs and fresh sauteed peppers, cheese, and vibrant pico de gallo. Easily one of the tastiest breakfasts!
Servings: 8 tacos
Ingredients
- 16 oz. chorizo (such as Johnsonville) or 12 oz bacon
- 8 homemade flour tortillas, recipe here, warmed
- 8 large eggs, whisked in a bowl
- 1 poblano pepper, seeded and chopped (1 cup)
- 1 cup shredded cheddar cheese or monterey jack cheese
- 1 medium avocado, diced
- 1 cup pico de gallo, recipe here
- Mexican hot sauce, such as Tapatio or Cholula
Instructions
- Bacon option: Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips side by side on baking sheet in a single layer.
- Place in oven. Set oven to 400 degrees. Bake until bacon is crisp, about 20 to 25 minutes (cook time will vary based on thickness so keep an eye on it even a little early).
- Using tongs transfer bacon strips to a paper towel lined plate to drain, then chop. Reserve 1 Tbsp rendered bacon fat for skillet.
- Chorizo option: Heat a 12-inch non-stick skillet over medium-high heat. Crumble chorizo into small chunks into pan.
- Cook and crumble chorizo until cooked through. Transfer chorizo to a paper towel lined plate to drain while reserving 1 Tbsp rendered fat in pan. Cover chorizo with foil to keep warm.
- Keep 1 Tbsp chorizo fat in pan or add 1 Tbsp rendered bacon fat if going with the bacon option and heat pan over medium heat.
- To cook pepper and eggs: Add poblano and saute until tender, about 4 minutes, scoot peppers to one far side. Reduce burner temperature to low heat.
- Pour whisked eggs into pan on empty side, season lightly with salt and pepper. Cook, scraping along bottom of pan constantly until eggs are just set (it's fine if peppers blend into eggs).
- To assemble breakfast tacos: On serving plates layer warmed tortilla, chorizo or bacon, eggs with peppers, cheese, avocado, pico de gallo and hot sauce. Serve right away.
Notes
Nutrition estimate based on 1 taco using homemade tortillas, and going with the chorizo option.
Nutrition Facts
Breakfast Tacos
Amount Per Serving
Calories 463
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 226mg75%
Sodium 784mg34%
Potassium 265mg8%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 5g6%
Protein 19g38%
Vitamin A 839IU17%
Vitamin C 16mg19%
Calcium 176mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.