Breakfast Tacos
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Let’s be honest… there’s never a bad time of day for tacos, and if you’ve been loving all my new taco recipes for my taco series, you’re going to love this new breakfast version!
These Breakfast Tacos are filled with fluffy scrambled eggs, crispy bacon, and golden slices of potato pancake, all tucked into warm, charred tortillas. Then they’re topped with all your favorite toppings like creamy avocado, crumbled cotija cheese, pickled red onions, and fresh pico de gallo for a bright, fresh, and flavorful breakfast that is guaranteed to start your day off right!
I love this recipe because these tacos are the kind of meal that will make the morning feel a little more special, without adding any extra stress. They’re fun for a weekend brunch with family or friends, or prep all your ingredients ahead of time for a quick throw-together breakfast during the week!
And if you just can’t get enough taco recipes, try my Honey Chipotle Chicken Tacos, Carnitas Tacos, Birria Tacos, Barbacoa Tacos, Ground Chicken Tacos, Cheeseburger Tacos, or Baked Chicken Tacos.
Table Talk with Tawnie
Breakfast tacos don’t quite need a “recipe” but when you’re making it next level with my crispy potato pancake suddenly breakfast feels exciting again. A warm tortilla, crispy potatoes, perfectly cooked scrambled eggs, crispy oven baked bacon, lots of salsa and avocado…my ideal weekend breakfast! I had to include a breakfast taco for my taco series since this is pretty much on regular rotation in my house. I hope you love them!
- Crispy Potato Pancake: I love using slices of my Crispy Potato Pancake for these tacos. It’s like one big, golden hash brown that’s perfectly crisp on the outside while staying soft and fluffy on the inside. You can make it ahead and slice it into strips or squares for easy layering. Or, if you don’t want to make this potato pancake, you could also just throw in some cooked hash browns.
- Bacon: I highly recommend using my easy, no-preheat oven method for perfectly crispy bacon every time. Or for an extra layer of flavor, you can swap in my Bacon Jam for a sweet and savory twist that takes these tacos to the next level.
- Tortillas: Small flour or corn tortillas both work great here. Use whatever you prefer or have on hand. Flour tortillas are soft and pliable, while corn tortillas will have a bit more authentic taste.
- Eggs: I like to softly scramble my eggs with a little butter and half and half for a creamy, fluffy texture, but you can cook them however you prefer.
- Toppings: These tacos are easy to customize with your favorite toppings. Some of my favorite toppings include sliced avocado, pickled onions, fresh cilantro or chives, crumbled queso fresco or cotija cheese, salsa, pico de gallo, or a drizzle of hot sauce for extra flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the potato pancake
Prepare the crispy potato pancake according to the directions. Then transfer to a cutting board and slice into strips.
Cook the bacon
Then go ahead and cook your bacon. You can use any method, but I highly recommend my oven method😉
Scramble the eggs
In a bowl, whisk together the eggs with half and half and salt. Melt the butter in a pan, then add the eggs and turn the heat to medium-low. Cook slowly, gently stirring, until soft, fluffy curds form. Remove from heat and garnish with black pepper.
Warm the tortillas
Warm tortillas in a dry skillet until soft and lightly charred.
Assemble & enjoy!
Layer each tortilla with some of the crispy potato pancakes, scrambled eggs, and bacon. Then add all of your favorite toppings, and enjoy!
Expert Tips
- Don’t overcook the eggs: Remove the eggs from the heat while still slightly glossy, so that way they stay creamy instead of dry. For more detailed instructions, check out this post on how to cook the perfect soft and creamy scrambled eggs.
- Warm your tortillas: Heating the tortillas is a MUST! Heat them in a dry skillet or directly over a gas flame for a few seconds per side to make them pliable and bring out their flavor.
- Crisp the potato pancake just before serving: If you make the Crispy Potato Pancake in advance, reheat slices in a skillet or air fryer to bring back that golden, crispy texture.
- Layer strategically: Start with the potato pancake, then eggs, then bacon. This helps keep everything in place and prevents soggy tortillas.
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Variations / Substitutions
- Make it lighter: Swap bacon for turkey bacon or a lean breakfast sausage, and use egg whites or a mix of whole eggs and egg whites.
- Vegetarian option: Skip the bacon and add sautéed peppers, onions, mushrooms, or black beans for a hearty, plant-based version.
- Spicy twist: Add pickled jalapeños, a drizzle of hot sauce, or chipotle mayo for extra heat.
- Cheesy upgrade: Melt shredded cheddar, Monterey Jack, or pepper jack into the eggs for an extra-rich, gooey filling.
Build Your Tacos!
For more details and step-by-step instructions on the recipes used to make these Breakfast Tacos, check out their full post here on the blog!😋🥓🥔🍳
Storage / Freezing
- For best results, I recommend making the eggs and tacos fresh! You can go ahead and prepare your potato pancake and bacon ahead of time if you want.
- For the potato pancake: Store slices in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat or in the oven/air fryer until warmed through and crispy again—microwaving works, but you’ll lose that crisp texture.
- For the bacon: Store in an airtight container or zip-top bag in the refrigerator for up to 4–5 days. Place a paper towel in the container to help absorb excess grease and keep the bacon from getting soggy. Then reheat bacon in the microwave for 15–30 seconds, in a skillet over medium heat, or in a 350°F oven for a few minutes until warmed through and crisp again.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Breakfast Tacos
Ingredients
Base
- 1 batch of my Crispy Potato Pancake (cut into strips)
- 6-8 small flour or corn tortillas
- 6 slices bacon (cooked until crispy (Cook the bacon using my favorite oven method, or better yet, use my Bacon Jam!))
For the scrambled eggs:
- 6-8 large eggs
- 1/4 cup half and half (heavy cream, or whole milk)
- 2 Tbsp. butter
- Salt + pepper (to taste)
Toppings
- 1 avocado (sliced or mashed)
- Pickled red onions
- Fresh cilantro or chives
- Crumbled queso fresco or cotija
- Salsa or pico de gallo
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the potato pancake: Prepare your crispy potato pancake as directed. Once cooked, transfer to a cutting board and slice into strips to fit in the tacos.1 batch of my Crispy Potato Pancake
- Cook the bacon: Cook bacon until crispy using your preferred method I love my oven method (or better yet, try my bacon jam!)6 slices bacon
- Scramble the eggs: In a bowl, whisk together the eggs with half and half, and salt. Melt the butter in a nonstick pan over medium heat, add the eggs and turn the heat to medium low. Cook slowly, gently stirring, until soft, fluffy curds form. Remove the eggs from the heat while still slightly glossy. Garnish with black pepper.6-8 large eggs, 1/4 cup half and half, Salt + pepper, 2 Tbsp. butter
- Warm the tortillas: Warm tortillas in a dry skillet or directly over a flame until soft and lightly charred.6-8 small flour or corn tortillas
- Assemble the tacos: Layer each tortilla with some of the crispy potato pancakes, scrambled eggs, and bacon.
- Add toppings: Add all of your favorite toppings, and enjoy!1 avocado, Pickled red onions, Fresh cilantro or chives, Salsa or pico de gallo, Crumbled queso fresco or cotija
Notes
- For best results, I recommend making the eggs and tacos fresh! You can go ahead and prepare your potato pancake and bacon ahead of time if you want.
- For the potato pancake: Store in an airtight container in the refrigerator. Reheat in a skillet over medium heat or in the oven/air fryer until warmed through and crispy again.
- For the bacon: Store in an airtight container in the refrigerator for up to 4–5 days. Reheat bacon in the microwave for 15–30 seconds, in a skillet over medium heat, or in a 350°F oven for a few minutes until warmed through and crisp again.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
