Breakfast Tacos

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These breakfast tacos are easy, delicious and the perfect thing to whip up for breakfast. A crispy fried egg is on a bed of spiced potatoes on a corn (or flour) tortilla. Serve these with a warm matcha latte or horchata coffee for the ultimate breakfast.

Breakfast Tacos on a cutting board.

These Breakfast Tacos are my ideal breakfast. But I also love these for dinner. They are a universally delicious meal that doesn’t need to be contained to just mornings.

I love Mexican food but I feel like this falls into the Mexican-American category. In that category also lives my Double Decker Tacos, crispy Ground Beef Tacos and my Breakfast Burritos with a crispy cheese shell.

Potatoes in a pan.

Ingredients You’ll Need for Breakfast Tacos

  1. Eggs – Fried eggs that go on top.
  2. Potatoes – I like dicing the potato really small so it’s perfect for the filling.
  3. Bacon – This goes in the potato/hash brown filling.
  4. Tortillas – I like using “street taco size”. Feel free to use corn or flour.
  5. Toppings: cotija, lime, sliced radishes and hot sauce.

For the rest of the ingredient list, please see the recipe index card below!

Potato filling in saucepan.

How to Make Breakfast Tacos

  1. Fry the bacon. To make this easy, I like to do this in the pan I’m going to make the potatoes in. Remove it from the pan and then chop it up into small pieces.
  2. Cook the potato filling. Add the diced potato, shallot, salt, red pepper flakes and garlic. Cook until the potato has softened. Add in that cooked chopped bacon.
  3. Fry up the eggs. I like to fry the eggs in a bit of olive oil to get a teeny crispy bottom.
  4. Assemble the tacos: add a spoonful of the potato filling, top with the crispy egg and garnish with avocado, sliced radish, crumbled cotija and hot sauce.
Breakfast Tacos on a cutting board.

Recipe Tip

Scrambled Eggs. Feel free to swamp in scrambled eggs. Both would be amazing.

Bacon substitute. If you don’t eat pork bacon, swap in beef bacon, turkey bacon or vegan bacon.

Recipe FAQs

How can I make these vegan?

I love making vegan breakfast tacos. I have a recipe for that!

Are these inspired by Taco Bell breakfast tacos or Del Taco breakfast tacos?

No, these are my own version. I’ve never had either but Del Taco’s bean and cheese burrito is slamming.

Breakfast Tacos on a cutting board.

More Breakfast Recipes

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5 from 1 vote

Breakfast Tacos

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
These breakfast tacos are easy, delicious and the perfect thing to whip up for breakfast. A crispy fried egg is on a bed of spiced potatoes on a corn (or flour) tortilla. Serve these with a warm matcha latte or horchata coffee for the ultimate breakfast.

Equipment

  • 1 medium pan

Ingredients 

  • 6 pieces bacon
  • 3 red potato, diced 
  • 1 shallot, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 garlic clove, minced
  • 4 large eggs, for frying
  • Tortillas, (flour or corn)
  • 2 ounces cotija cheese or queso blanco, crumbled, as topping 
  • 1 avocado, sliced, as topping
  • 2 radishes, thinly sliced, as topping
  • Hot sauce, as topping
  • Cilantro leaves, as topping

Instructions 

To Fry the Bacon:

  • In a medium skillet, set over medium heat, lay the pieces of bacon side by side. Cook on each side for about 3 to 5 minutes, and then flip when the bacon is golden brown. Remove and transfer to a bed of paper towels to drain. When cool enough to handle, dice up the bacon. 

To Make the Breakfast Potatoes Filling:

  • Turn the heat down to medium low and then add the diced potatoes. Cook, stirring regularly, until mostly tender, about 5 minutes. Mix in the shallot, salt and chipotle red pepper flakes. Cook for an additional minute or two. Lastly mix in the garlic clove and cook for 2 to 3 minutes more, until the potato is tender. Lastly, mix in the diced bacon. Cover the pan and set aside while you fry up the eggs.

To Fry up The Eggs:

  • In a small skillet, fry up a few eggs. I like to fry mine up in a few tablespoons of olive oil so the bottom gets crispy. Do as you please! Also, scrambled eggs would also be amazing.

To Assemble the Breakfast Tacos:

  • Add a hefty spoonful of potato mixture to each tortilla. Top each one with a fried egg, sprinkling of cotija cheese, a few slices of avocado, radishes, dash of hot sauce and a few cilantro leaves. 

Nutrition

Calories: 224kcal | Carbohydrates: 13g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 197mg | Sodium: 340mg | Potassium: 494mg | Fiber: 3g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, Mexican, Mexican-American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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23 Comments

  1. Looks delicious – Quick question: are the tortillas fried before topping?

    Great photos.

    Lori

  2. Breakfast for dinner is the best kind! Breakfast for breakfast simply requires too much effort for that hour 😉

  3. I totally love this recipe! My husband is going to flip for this since he is always looking for an awesome breakfast experience.