When you make these tacos from scratch, you’ll wonder why they are not popular worldwide!
We can’t think of a better to celebrate breakfast than with these incredible stuffed tacos. Of course, the homemade flour tortillas put them in a league of their own. But, no matter how you do it, they are sure to be a huge hit when served to loved ones. The only challenge is picking a favorite taco!
How To Make Breakfast Tacos (3 Ways)
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The Ingredients You Will Need
You have so many options when it comes to putting together breakfast tacos. You can do all of the following, parts of it, or whatever sounds like a good taco to you! Here’s the lineup we love to serve for a breakfast taco party:
For All Tacos
Tortillas – Traditionally, flour tortillas are used when serving breakfast tacos. However, corn tortillas are great to have on hand, too Wrap in a lightly damp cloth and heat in the microwave until very soft and pliable.
Eggs – Scramble is typical, but fried eggs are a great option, too. We highly recommend using our ‘fluffiest scrambled eggs’ recipe!
Cheese – Shredded Monterey jack, cheddar, or Mexican chihuahua are all perfect choices.
Pico de gallo – This is a classic Tex-Mex condiment and ideal for breakfast tacos. You can often find it at supermarkets, Hispanic markets, or at your local Tex-Mex restaurant. Homemade is easy and very good.
Breakfast salsa – Simply simmer two tomatoes, 1 jalapeño, ½ chopped onion, and 3 garlic cloves in water for about 7 minutes. Remove the seeds from the pepper. Then puree it with 1 teaspoon salt and ½ teaspoon ground cumin in your blender or food processor.
Other toppings – Hot sauce (ie, Cholula) and chopped cilantro.
For the Bacon, Egg, and Cheese Taco
Bacon – Fry it up (save the grease for potatoes) and serve it nice and crispy.
Refried beans – Homemade or purchased from your favorite Tex-Mex / Mexican restaurant.
Other Fillings – Eggs, Cheese, Pico de Gallo, Salsa.
Tortillas – Flour, homemade or purchased.
For the Egg, Potato, and Cheese
Sautéed potatoes – Simply boil gold potatoes for about 40 minutes and then cool. Peel and cube and then cook (with chopped onion) in bacon grease. Season with salt and pepper.
Other Fillings – Eggs, Cheese, Salsa, Cilantro.
Tortillas – Flour or corn.
For the Chorizo, Egg, and Potato with Beans and Cheese
Fresh chorizo – Be sure to seek out raw chorizo, a seasoned ground sausage. You don’t want to cured kind. It can be found in the meat department of many supermarkets, at Hispanic markets, or at your local butcher. Breakfast sausage can be substituted.
Other fillings – Eggs, sautéd potatoes, refried beans, cheese, pico de gallo, hot sauce.
Tortillas – This is a loaded taco, so a nice sturdy flour tortilla is recommended.
EXPERT TIP: Be sure to scramble the eggs over very low heat. Allow the eggs to set a bit, and then use a silicone (or rubber) spatula to push the eggs around in the pan as they are slowly starting to scramble. Once cooked, place in a heat-resistant bowl with a tight-fitting lid. They will stay warm as you prep the remaining ingredients.
Tips for Making the Best Authentic Breakfast Tacos
Choose Fresh Ingredients – Use high-quality, fresh ingredients for the filling, such as farm-fresh eggs, top-notch bacon and chorizo, and ripe tomatoes and fresh cilantro.
Perfectly Cook the Eggs – For a creamy texture, scramble the eggs over low heat and remove them from the heat just before they’re fully cooked, as they will continue to cook in the residual heat. You can also add a splash of milk or cream for extra richness.
Warm the Fresh Tortillas – Homemade tortillas will give the ultimate authentic taste and texture. To enhance the flavor and texture of your tacos, warm corn or flour tortillas in the microwave or on a hot skillet. This adds a depth of flavor and makes them easier to fold.
Layer with Flavor – Build your tacos by layering the ingredients thoughtfully—start with the beans and eggs, and then add your choice of meat, followed by toppings like pico de galls, jalapeños, and a drizzle of salsa or hot sauce. This ensures every bite is packed with flavor.
EXPERT TIP: After you’ve fried the bacon in the pan, leave 2 to 3 tablespoons to lightly fry the prepared potatoes with the onion. If you don’t have bacon grease, you can use butter or vegetable oil. Season liberally with salt and pepper.
How To Serve
Feel free to serve just one version of these tacos, or serve all three!
Prepare each component and then keep them warm in a low-temp oven until ready to place everything out on platters.
It takes some planning to make a full breakfast taco bar, but the results are always a huge hit. We love doing this during the holiday season with the extended family.
EXPERT TIP: Be sure to seek out raw chorizo sausage. Often you will find them as links. All you need to do is remove the casings and then break the sausage up in your skillet as you cook it. If it’s not lean sausage, you may need to safely discard excess rendered grease.
Other Tex-Mex Recipes for Breakfast
We love serving Tex-Mex and Mexican dishes for breakfast or brunch. Here is a collection of recipes that are sure to please everyone who’s hungry for a delicious way to start the day!
- Chilaquiles
- Huevos Rancheros
- Sheet Pan Mexican Frittata
- Authentic Refried Beans
- Roasted Tomato Salsa
- Homemade Flour Tortillas
- Classic Churros
- Homemade Flan
These are all amazing, without a doubt! But, in the meantime, aren’t these epic tacos calling your name?
If you love a good breakfast and if you love Tex-Mex cuisine, you and your loved ones will flip for these tacos.
Make as much as you can from scratch and then place everything out on serving dishes, or even directly from the skillet and pans.
They are even amazing the next day for leftovers or a late-night snack.
Every single bite is Tex-Mex perfection!
Ready to make the best Tex-Mex breakfast this side of San Antonio? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Breakfast Tacos (3 Ways)
Video
Ingredients
For the Bacon, Egg, and Cheese Tacos
- 8 slices thick bacon
- 8 large eggs
- salt
- 1 cup refried beans heated
- 6 flour tortillas warmed
- ½ cup Monterey Jack cheese shredded
- salsa See NOTES
For the Potato, Egg, and Cheese Tacos
- 4 medium Yukon gold potatoes
- 2 tablespoon bacon grease or butter
- 1 medium onion chopped
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 8 large eggs
- 6 flour tortillas warmed
- ½ cup Monterey Jack cheese shredded
- 1 cup pico de gallo
For the Chorizo, Egg, and Potato with Beans and Cheese Tacos
- 4 medium Yukon gold potatoes
- 2 tablespoon bacon grease or butter
- 1 medium onion chopped
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 8 large eggs
- 1 lb Mexican chorizo fresh (not cured)
- 1 cup refried beans heated
- 6 flour tortillas warmed
- ½ cup Monterrey Jack cheese shredded
- Salsa
Instructions
Make the Bacon, Egg, and Cheese Tacos
- In a large skillet over medium heat, cook the bacon until crisp. Place on a paper towel-lined plate and set aside. (Reserve the grease if making potatoes for the other tacos).8 slices thick bacon
- Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.8 large eggs, salt
- To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a strip (or two) of bacon, and top with cheese and salsa.1 cup refried beans, 6 flour tortillas, ½ cup Monterey Jack cheese, salsa
Make the Potato, Egg, and Cheese Tacos
- Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).4 medium Yukon gold potatoes
- Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Stir in ½ teaspoon salt and pepper, each. Cover and set aside.2 tablespoon bacon grease, 1 medium onion, 1 teaspoon salt, ½ teaspoon black pepper
- Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.8 large eggs
- To build each taco, Layer a mound of eggs down the center of each warmed tortilla. Top with about 1 to 2 tablespoon of cooked potatoes. Top with cheese and pico de gallo.6 flour tortillas, ½ cup Monterey Jack cheese, 1 cup pico de gallo
Make the Chorizo, Egg, and Potato with Beans and Cheese Tacos
- Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).4 medium Yukon gold potatoes
- Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper, each. Cover and set aside.2 tablespoon bacon grease, 1 medium onion, 1 teaspoon salt, ½ teaspoon black pepper
- Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.8 large eggs
- Add the chorizo to a large skillet over medium heat. Break the meat up with a wooden spatula or spoon. Sauté until fully cooked. Drain excess rendered grease, if necessary. Cover and set aside.1 lb Mexican chorizo
- To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a small layer of potatoes, then a spoonful of cooked chorizo, and then top with cheese and salsa.1 cup refried beans, 6 flour tortillas, ½ cup Monterrey Jack cheese, Salsa
Notes
- 2 vine-rip tomatoes
- 1 jalapeño
- 1 medium onion, roughly chopped
- 3 garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground cumin
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