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.
Now you can enjoy Taco Tuesday at breakfast, or any day of the week really. Watch the Video Tutorial below and let’s get cooking!
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Easy Breakfast Tacos
We love all kinds of tacos, from Fish Tacos to 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 and was a home run for my family. Here’s why you’ll love this recipe:
- Quick and Easy – Breakfast tacos are fast to prepare and fun to assemble. Have these on the table in just 20 minutes!
- The Best Scrambled Eggs – The amazing scrambled eggs make this recipe. It is the star ingredient and you’ll love our method for making moist and super fluffy eggs.
- Customizable – Everyone gets to load up their tortillas with hearty toppings like eggs, Roasted Salsa, veggies, and meat.
- Filling – These tacos are hearty and satisfying. No one goes hungry after a morning taco binge.
- Nutritious – You choose what goes into your taco. This is an easy way to fit in healthy ingredients and extra protein at breakfast.
Breakfast Tacos Video
We love fast and easy breakfast ideas, from Breakfast Burritos to Breakfast Quesadillas. If you are looking for a new favorite breakfast idea, this Breakfast Taco recipe is a must-try. I hope this video has you inspired to change up your breakfast routine.
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.
- Chorizo Sausage – Since we’re using fresh chorizo, remember to remove the sausage casings as needed. I worried it would be too spicy for my kids, but that is the topping they loved most! You can also substitute with bacon.
- Eggs – I use 1 large egg per taco.
- Milk – Lowfat milk or whole milk lightens up the scrambled eggs.
- Butter – we always use unsalted to control the salt
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:
- Meats – Top your tacos with chorizo as we have here, or try Bacon, Ham, or sliced leftover Steak.
- Cheese – Shredded medium cheddar cheese, or shredded Mexican Cheese blend
- Salsa – Roasted Tomato Salsa, Blender Salsa, or Pico de Gallo. You can also use fresh diced tomatoes.
- 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.
How to Heat Tortillas
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 until ready to assemble.
- To Toast Corn Tortillas – corn tortillas are best warmed individually. You can toast them on a dry skillet or over a medium/low flame on your gas stovetop (just be sure to flip often with metal tongs as they can burn quickly).
- Hard Taco Shells – if you prefer, you can use crispy fried Hard Tortilla Shells instead.
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.
- 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.
Pro Tip: 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.
A Breakfast Burrito is larger, with ingredients rolled up inside a soft flour tortilla. Tacos, on the other hand, are just folded in half. They can be made in either soft or hard shell tortillas.
Breakfast tacos are a Tex-Mex creation that originated in Austin, TX.
Chorizo is a (usually) mild Spanish uncooked sausage made with pork and chilies. If you prefer not to use Chorizo, bacon is a great option.
While I think these tacos are best when they are fresh, it’s always nice to do some breakfast meal prep or ideas for storing leftover tacos. When making ahead, always add your fresh toppings like salsa, cilantro, etc just before serving. Here are the best ways to prepare these tacos in advance:
- To Refrigerate: Prepare and refrigerate the tortillas and ingredients separately, or assemble the basic tacos (tortilla, eggs, meat, and cheese), cover and refrigerate up to 2 days ahead.
- Freezing: You can freeze the assembled breakfast tacos before adding toppings. Once fully cooled, wrap them tightly in plastic wrap, plus a layer of foil. If you’re layering these tacos, I recommend using parchment paper to separate the layers.
- To Reheat: Warm frozen breakfast tacos in the microwave or in a skillet straight from frozen. You can do the same with refrigerated tacos. If you’re reheating in a microwave, I recommend wrapping the tacos inside a paper towel to absorb any excess moisture.
We love making these easy breakfast tacos on a Saturday or Sunday morning. They always taste great and there are endless ways to change up the ingredients. I’d love to hear how you fill your breakfast tacos in the comments!
More 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:
Easy Breakfast Tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Easy Breakfast Tacos with the fluffiest eggs, chorizo, cheese, and your favorite toppings. You’ll make this Breakfast Taco Recipe on repeat.
Cost to Make:
breakfast taco recipe, breakfast tacos
American, Mexican, Tex Mex
Servings: 8 tacos
small flour tortillas, (6” diameter), or corn tortillas for gluten free
chorizo sausage, (casings removed if present) or bacon
milk, (skim or whole milk)
fine sea salt
shredded cheddar, or Mexican cheese blend
Roasted Tomato Salsa, Pico De Gallo, or diced fresh tomatoes
- hot sauce, to taste
- cilantro, to garnish
Preheat oven to 300˚F and prepare all of the toppings so they are ready for assembly when the eggs are warm and ready.
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 until ready to assemble. If using corn tortillas, toast on a dry cast iron skillet.
Cook Chorizo or Bacon:
Set a large skillet over medium/high heat and add chorizo. Break it up with a spatula and cook until browned and fully cooked through then transfer to a paper towel-lined plate to drain. If using bacon, cook bacon in the oven or make Air Fryer bacon until browned and crisp then drain on paper towels and chop.
How to Scramble Eggs:
In a medium mixing bowl, add 8 eggs, ¼ cup milk and ¼ tsp salt, and beat together with a fork until eggs are well blended.
Place a large non-stick skillet over medium/low heat. Melt in 2 Tbsp butter. Once eggs are frothy, add well-beaten eggs. Let eggs sit for a moment until you see them starting to cook at the edges and bottom. Use a silicone spatula to pull the cooked eggs toward the middle, letting the liquid eggs take the place of the cooked eggs and working around the skillet as you go.
Towards the end, fold eggs onto themselves, but don’t over-stir. Remove from the heat when the eggs still look a little moist and they will finish cooking on the residual heat from the skillet. Be careful not to overcook. When done, they should look moist, but not wet. Cover to keep warm until ready to assemble.
To Assemble Breakfast Tacos:
Fill each tortilla with eggs then shredded cheese to melt over the eggs. Add bacon or chorizo, avocado, pico or salsa, and hot sauce if using along with your favorite toppings. Garnish with cilantro.
Easy Breakfast Tacos
Amount Per Serving
Calories from Fat 180
% Daily Value*
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Vitamin A 808IU16%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.