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Loaded breakfast tacos assembled on large serving plate.
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Breakfast Tacos

Get ready to make the best Breakfast Tacos! These tacos are loaded with fluffy scrambled eggs, crispy bacon, and slices of crispy potato pancake for the ultimate savory breakfast or brunch!
Course Breakfast
Cuisine Mexican
Keyword breakfast tacos
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8 tacos
Calories 353kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of cooking crispy potato pancake in nonstick pan.
  • 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
    Side-by-side image of cooking bacon on a sheet pan in the oven until crispy.
  • 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
    Six images of cooking scrambled eggs for breakfast tacos.
  • 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
    Side-by-side image of heating tortillas in a dry cast iron pan.
  • Assemble the tacos: Layer each tortilla with some of the crispy potato pancakes, scrambled eggs, and bacon.
    Side-by-side image of adding the eggs, bacon and potato to a tortilla before adding toppings.
  • 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
    Adding toppings to the assembled breakfast taco.

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

Serving: 1taco | Calories: 353kcal | Carbohydrates: 26g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 276mg | Potassium: 498mg | Fiber: 5g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg