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This Easy Breakfast Tacos recipe offers a flavorful and satisfying way to start your day with a balanced mix of protein, healthy fats, and fiber.
The crispy bacon and fluffy scrambled eggs deliver a solid 15 grams of protein per serving, supporting muscle health and sustained energy.
The addition of avocado provides heart-healthy monounsaturated fats and fiber, helping digestion and promoting fullness.
With just 19 grams of carbohydrates and a moderate calorie count, these tacos fit well into many balanced diets.
Quick to prepare in just 30 minutes, this recipe is ideal for busy mornings or meal prepping for the week.
Its combination of savory, creamy, and fresh elements makes it both comforting and nutrient-dense, perfect for everyday cooking.
Must-Have Tools for Perfect Results
Oven-Safe Baking Tray
Essential for evenly crisping bacon without stovetop mess, this tray is versatile for roasting vegetables, baking cookies, and more, making it a kitchen staple.
Non-Stick Skillet
Ideal for cooking soft, pillowy scrambled eggs without sticking or burning, this skillet is also great for sautéing veggies and searing proteins effortlessly.
Silicone Spatula
Designed to gently fold and flip eggs while cooking, its heat resistance and flexible edge make it indispensable for any delicate cooking task.
Sharp Chef’s Knife
Perfect for precise slicing of green onions, dicing avocado, and chopping cilantro, this knife enhances prep efficiency and safety in the kitchen.
Measuring Spoons
Ensure accurate seasoning and ingredient ratios every time, improving consistency and flavor in all recipes.
Savory Breakfast Tacos
Equipment
- 1 Oven-safe baking tray
- 1 Non-stick skillet (10-inch recommended)
- 1 Silicone Spatula
- 1 Chef’s knife (8-inch)
- Measuring Spoons (set)
Ingredients
- 4 slices of bacon
- 2 green onions sliced separately (whites and greens)
- 1 tablespoon extra virgin olive oil
- 4 large eggs
- ½ cup shredded cheddar cheese
- Salt and black pepper to taste
- ½ small avocado diced
- 2 tablespoons fresh cilantro chopped
- 4 small tortillas
Instructions
- Crisp the Bacon: Preheat your oven to 400°F (200°C). Arrange the bacon slices on a baking sheet lined with parchment paper or foil. Place in the oven and bake for about 18 to 20 minutes until the bacon is nicely crisped. Once done, transfer the bacon to a plate lined with paper towels to absorb excess grease and set aside.
- Prepare the Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the white parts of the green onions and sauté for about one minute, until fragrant and slightly softened.
- Cook the Eggs: In a bowl, whisk the eggs thoroughly until smooth. Pour the eggs into the skillet over the sautéed onions. Gently stir with a spatula, folding the eggs continuously as they cook. Cook until the eggs are softly set but still moist and fluffy, avoiding overcooking.
- Assemble the Tacos: Warm the tortillas slightly to make them pliable. Spoon a portion of the scrambled eggs onto each tortilla. Top with crumbled bacon, diced avocado, a sprinkle of shredded cheddar, the green parts of the green onions, and fresh cilantro. Finish by seasoning with salt and pepper according to taste.
- Serve and Enjoy: Serve the breakfast tacos immediately while warm, allowing the blend of savory, creamy, and fresh flavors to shine.
Notes
- For extra convenience, bake the bacon in advance and store it in the fridge for up to three days. Reheat briefly before assembling tacos.
- Using a non-stick skillet ensures the eggs cook evenly without sticking, resulting in tender scrambled eggs.
- Feel free to swap cheddar cheese with a different melting cheese like Monterey Jack or Pepper Jack for a flavor twist.
- To keep the tacos gluten-free, use corn tortillas instead of flour tortillas.
- Fresh herbs like cilantro add a bright finish, but you can substitute with parsley if preferred.
Chef’s Secrets for Perfect Tacos
Mastering these breakfast tacos starts with careful attention to texture and layering of flavors.
Baking bacon in the oven ensures it crisps evenly without the mess of stovetop splatter, freeing you to focus on cooking tender, fluffy scrambled eggs in a non-stick skillet for the best soft, creamy results.
Using the white parts of green onions to sauté first adds a subtle onion flavor without overpowering the dish.
Freshness matters: ripe avocado and fresh cilantro bring brightness that balances the savory bacon and eggs perfectly.
Don’t rush the assembly—warm tortillas gently to prevent cracking, and season each layer lightly with salt and pepper to enhance all ingredients harmoniously.
Small touches like folding eggs softly and crumbling bacon by hand make each bite satisfying and texturally interesting.
Serving Suggestions for Flavorful Meals
These breakfast tacos are wonderfully versatile and pair well with a variety of sides to create a complete meal.
For a refreshing contrast, serve with a simple fruit salad or fresh salsa like pico de gallo.
A dollop of sour cream or a drizzle of hot sauce can add creaminess or heat according to preference.
These tacos also shine alongside roasted potatoes or a light green salad for a more substantial brunch.
For on-the-go mornings, wrap them tightly in foil to keep warm and portable.
You can customize toppings by adding sliced jalapeños, diced tomatoes, or even a sprinkle of smoked paprika for a smoky twist.
They’re perfect for sharing at casual weekend gatherings or a quick, nourishing weekday breakfast.
Storage Tips to Keep Freshness
If you have leftovers, store the cooked ingredients separately for best results.
Wrap the crispy bacon in paper towels and place it in an airtight container in the fridge for up to three days to maintain its crunch.
The scrambled eggs can be stored in a sealed container and gently reheated in a microwave or stovetop pan—adding a splash of milk or water helps keep them moist.
Avoid assembling the tacos in advance, as the tortillas may become soggy; instead, keep tortillas wrapped in foil or a clean kitchen towel at room temperature or lightly warmed before serving.
Avocado should be diced fresh when possible, but if you need to prepare in advance, toss it with a bit of lemon or lime juice to prevent browning.
Frequently Asked Questions Answered
Q1: Can I make these tacos vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms, black beans, or a plant-based sausage alternative for extra flavor and protein.
Q2: What’s the best way to keep scrambled eggs fluffy?
Whisk your eggs well before cooking and use medium heat with constant gentle stirring. Avoid overcooking to keep eggs soft and tender.
Q3: Can I use flour tortillas instead of corn?
Yes, both types work well. Flour tortillas are typically softer and easier to fold, while corn tortillas offer a traditional flavor and firmer texture.
Q4: How can I prep this recipe ahead of time?
Cook the bacon and scramble the eggs a day ahead, storing them separately in airtight containers in the fridge. Reheat gently before assembling the tacos fresh.
Q5: Are these tacos suitable for low-carb diets?
You can make them low-carb by swapping tortillas for lettuce wraps or low-carb tortillas. The eggs, bacon, and avocado are naturally low in carbohydrates.
This recipe is inspired by downshiftology and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.