Breakfast Tacos with Scrambled Eggs, Avocado, Salsa, and More

Tacos with scrambled eggs and cheese are quite a filling and special breakfast. I love to serve this as a build-your-own breakfast taco bar so everyone can have a choice of the toppings they love. And in terms of toppings, there are many of them: mashed avocado, smoky homemade salsa, crispy bacon, shredded cheese, and fresh cilantro.

I lived in Austin for a few years, where tacos are incredibly popular for breakfast and at any time of the day! Egg, cheese, and bacon tacos were a classic staple. Some unique options I’ve tried included mashed potatoes, cheese, and scrambled eggs, and yes, that actually works! For this recipe, I’ve kept the toppings to ones generally loved by everyone!

What You Need

To make these breakfast tacos, you’ll need the following ingredients:

• Mini Tortillas – 8 mini tortillas (6-inch), which is what you normally get in supermarkets, or 12 street-size mini tortillas (4-5-inch).
• Eggs – 8 eggs
• Butter – 2 tbsp butter
• Cheese – 1 cup grated cheese of your choice (white cheddar pictured here)
• Avocado – 2 large avocados
• Bacon – 4 oz streaky bacon rashers (about 6-7), optional
• Lime – 1 tsp lime juice (for the avocado)
• Salt – kosher salt or flaky sea salt, to taste
• Cilantro – a handful of fresh cilantro (to serve)
• Salsa – 1 cup smoky tomato salsa. You can see a quick recipe I provided for the salsa after the breakfast tacos recipe.

Other toppings you could have: cooked chorizo, breakfast potatoes, breakfast sausage, pico de gallo, cotija cheese, and hot sauce.

Note 1: Warming up the tortillas. In the recipe below, I’ve provided the quickest way to warm up tortillas (in the microwave). If you want to maximize flavor, you can 1) warm them up in a cast-iron pan over medium-high heat, one at a time, for about 30 seconds per side, 2) heat them directly over an open flame for a few seconds per side, 3) warm them up in the oven by wrapping them in aluminum foil and warming them up for about 10 minutes at 360°F (180°C).

Note 2: Crispy Bacon. If choosing to serve the tacos with crispy bacon, cook the bacon first. Preheat the oven to 400°F (200°C). Add the bacon to a baking sheet lined with parchment paper/baking paper for easier cleanup. Cook the bacon in the oven until crispy (about 15-16 minutes, but check on it after 10 minutes and take it out when done to your desired crispiness). You can also cook the bacon in a skillet by adding it to the cold skillet and cooking on medium-low heat, flipping it every 3-4 minutes until it’s cooked to your desired crispiness.

How to Make the Breakfast Tacos

Step 1. Mash the avocado with a pinch of salt and lime juice, leaving it slightly chunky.

Step 2. Whisk the eggs with a pinch of salt. To a non-stick skillet, over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and fold over. Cook until the eggs are set but still a bit wet/runny.

Step 3. Warm up the tortillas. Stack them on a plate and cover with a damp paper towel. Microwave for about 1 minute on full power until the tortillas are soft. See in the notes above how to warm them up in the oven, in a cast-iron pan, or directly over the flame.

Step 4. Serve everything ready for everyone to assemble their own tacos.

• Warm tortillas (you can wrap them up in foil to keep them warm)
• Mashed avocado
• Scrambled eggs
• Smoky salsa
• Grated cheese
• Fresh cilantro (minced to garnish)
• Crispy bacon (optional)

Step 5. To build the taco, put a bit of cheese on first, then scrambled eggs, then a bit more cheese, mashed avocado, crispy bacon, smoky salsa, and some fresh cilantro.

If you made these tacos and really enjoyed them, please let me know in a review below. I’d also love to know the occasion. While great for breakfast, you can make these tacos for lots of different occasions.

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Breakfast Tacos

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Servings: 8 tacos

Author: Doina Johnson

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Ingredients

• 8 mini tortillas 6-inch diameter, note 1
• 8 eggs
• 2 tbsp butter
• 1 cup grated cheese of your choice white cheddar pictured here
• 2 large avocados
• 4 oz streaky bacon rashers about 6-7, optional, note 2
• 1 tsp lime juice for the avocado
• kosher salt or flaky sea salt to taste
• a handful of fresh cilantro to serve
• 1 cup smoky tomato salsa see recipe in note 3

Instructions

• Mash the avocado with a pinch of salt and lime juice, leaving it slightly chunky.
• Whisk the eggs with a pinch of salt. To a non-stick skillet, over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and fold over. Cook until the eggs are set but still a bit wet/runny.
• Warm up the tortillas. Stack them on a plate and cover with a damp paper towel. Microwave for about 1 minute on full power until the tortillas are soft. See in the note 4 how to warm them up in the oven, in a cast-iron pan, or directly over the flame.
• Serve everything ready for everyone to assemble their own tacos: warm tortillas (you can wrap them up in foil to keep them warm), mashed avocado, scrambled eggs, smoky salsa, grated cheese, fresh cilantro, crispy bacon (optional).
• To build the taco, put a bit of cheese on first, then scrambled eggs, then a bit more cheese, mashed avocado, crispy bacon, smoky salsa, and some fresh cilantro.

Notes

Note 1. Tortillas. The 6-inch mini tortillas are often what you normally get in supermarkets. If you want to use smaller ones, instead of 8 mini tortillas, use 12 street-size mini tortillas (4-5-inch).

Note 2: Crispy Bacon. If choosing to serve the tacos with crispy bacon, cook the bacon first.

Oven: Preheat the oven to 400°F (200°C). Add the bacon to a baking sheet lined with parchment paper/baking paper for easier cleanup. Cook the bacon in the oven until crispy (about 15-16 minutes, but check on it after 10 minutes and take it out when done to your desired crispiness).

Skillet: You can also cook the bacon in a skillet by adding it to the cold skillet and cooking on medium-low heat, flipping it every 3-4 minutes until it’s cooked to your desired crispiness.

Air-Fryer: Add the bacon in a single layer to the air fryer basket and cook until crispy at 400°F (200°C), about 7-8 minutes, flipping the bacon halfway through.

Note 3. Smoky salsa recipe. I highly recommend making a quick, smoky tomato salsa. You just need:

• 4 medium tomatoes,
• 1 large peeled garlic clove,
• 1/4 peeled red onion,
• 1 small jalapeño,
• 1 tsp lime juice,
• a pinch of salt,
• fresh cilantro.

If you have an air fryer, add the tomatoes, garlic, red onion, and jalapeño to the air fryer at 400°F (200°C). Cook until the tomatoes, pepper, and onion are slightly charred and soft (about 15 minutes) but removing the garlic about halfway through after about 8 minutes so it doesn’t burn.

If using an oven, instead of an air fryer, roast them at 430°F (220°C) until the tomatoes are charred and soft, also removing the garlic earlier so it doesn’t burn.

Blend the cooked tomatoes, jalapeño (removing the top), onion, and garlic. Add salt to taste, lime juice to taste (start with 1 teaspoon), and finely minced fresh cilantro (start with 1 tbsp). Optionally, you can add some finely minced red onion (about 1 tbsp).

Note 4: Warming up the tortillas. In the recipe, I’ve provided the quickest way to warm up tortillas (in the microwave). If you want to maximize flavor, you can 1) warm them up in a cast-iron pan over medium-high heat, one at a time, for about 30 seconds per side, 2) heat them directly over an open flame for a few seconds per side, 3) warm them up in the oven by wrapping them in aluminum foil and warming them up for about 10 minutes at 360°F (180°C).

Save this recipe for later by adding to your Pinterest breakfast board.