Breakfast Tacos
Warm, soft tortillas packed with fluffy scrambled eggs, crispy bits of bacon, and melted cheddar cheese. A quick Tex-Mex morning classic that comes together in under 20 minutes, with fresh salsa and creamy avocado to round out every bite.
For 4 servings
- prep
Make the quick fresh salsa.
1.In a small bowl, combine diced tomato, chopped onion, cilantro, and minced jalapeño.2.Squeeze the juice of half the lime over the mixture.3.Add a pinch of salt and stir gently. Set aside to let the flavors meld. - fry · ~6 min
Cook the bacon until crisp.
Place the bacon pieces in a cold skillet over medium heat. Cook, stirring occasionally, until browned and crispy, about 5 to 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Drain all but 1 teaspoon of bacon fat from the skillet.
- fry · ~3 min
Scramble the eggs gently.
1.Crack the eggs into a mixing bowl, add a pinch of salt and pepper, and whisk well.2.Melt the butter in the same skillet over medium-low heat.3.Pour in the eggs and let them set for 20 seconds, then push gently with a spatula.4.Fold in the crispy bacon and cheese. Cook until just set but still glossy, about 2 minutes.TIPLow heat makes the creamiest eggs. Pull them off the heat while they still look slightly wet — they finish cooking from residual heat. - grill · ~2 min
Warm the corn tortillas.
Heat a dry skillet over medium-high heat or place tortillas directly over a gas flame. Warm each tortilla for about 15 to 20 seconds per side until pliable and lightly charred in spots. Stack them in a clean kitchen towel to keep warm.
- assemble
Assemble the breakfast tacos.
Divide the scrambled egg mixture evenly among the warm tortillas. Top each with a spoonful of fresh salsa. Serve immediately with the remaining lime half cut into wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Crisp the bacon in a cold skillet for even rendering and less splatter.
- 2Whisk eggs thoroughly until no streaks remain for uniform, fluffy curds.
- 3Cook scrambled eggs on medium-low heat and remove while still glossy to avoid dryness.
- 4Warm corn tortillas directly over a gas flame for authentic char and pliability.
- 5Stack warmed tortillas in a clean kitchen towel to keep them soft and steamy.
- 6Make the fresh salsa first so the flavors meld while you cook the rest.
- 7Use a slotted spoon to remove bacon so the rendered fat stays in the pan for flavor.
Adapt it for your goals.
Vegetarian
Skip the bacon and add black beans or sautéed bell peppers and onions for a fiber-rich, meat-free version that stays hearty.
low carbLow-carb
Serve the egg-bacon mixture in large lettuce cups or low-carb tortillas instead of corn tortillas to reduce carbohydrates.
spicySpicy
Add a drizzle of chipotle crema (mix sour cream with chipotle pepper adobo sauce) and extra jalapeño for a smoky, fiery kick.
high proteinHigh-protein
Double the bacon and add a side of refried black beans to boost protein and keep you full longer.
Why this is on our healthy list.
Rich in Protein
Eggs and bacon provide high-quality animal protein to support muscle repair and keep you satisfied through the morning.
Source of Healthy Fats
Eggs and avocado (if added) supply monounsaturated and omega-3 fatty acids that support heart and brain health.
Contains Vitamin C
Fresh lime juice and tomato in the salsa offer a natural dose of vitamin C to boost immune function.
Antioxidants from Vegetables
Tomatoes, onions, and cilantro deliver lycopene and flavonoids that help combat oxidative stress.
Frequently asked questions
It's best to cook components separately — scramble the eggs, cook the bacon, and make salsa — then assemble just before serving to keep tortillas from getting soggy.
