With melty cheese, eggs, bacon, sausage and hashbrowns – these Breakfast Tacos are the ultimate morning treat.
Ok, if you want to know my personal favorite thing to eat in the morning, it is 100% these Breakfast Tacos.
We’ve tried so many Breakfast Tacos from various restaurants all over the country and beyond and we have combined our favorite ingredients to make these.
Now they aren’t like your normal tacos as we fry them up like you would a quesadilla but they are Breakfast Tacos in our eyes.
Breakfast is one of the most important meals in the day, and we eagerly make these at least once a month – usually on the weekends.
The mix of all the different ingredients is absolutely perfect, you get pretty much the best of all your favorite breakfast foods in one.
If you’ve been bored with your breakfast routine lately, then adding these tacos to your menu is the best idea you will have.
Some of our other favorite breakfast recipes that we have on our site include: Crunchy French Toast, Bisquick Quiche and Chocolate Chip Scones.
WHY THIS RECIPE WORKS:
- All the flavors combined make the perfect pairing.
- You can easily double this recipe – but they are filling!
- You can switch this recipe up to your liking as well.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Eggs
Cheddar cheese
Fajita-sized soft taco shells
Olive oil
Breakfast sausage
Bacon
Frozen hashbrowns
Cilantro for garnish
Sour cream and salsa, for serving, if desired
HOW TO MAKE BREAKFAST TACOS, STEP BY STEP:
- Heat a skillet over medium heat.
- Lightly oil both sides of each tortilla with a pastry brush and cook the first side of the tortilla until just starting to brown.
- Flip the tortilla and quickly add about 2-3 tablespoons of shredded cheese to the entire heated side of the tortilla.
- Sprinkle ½ of the tortilla with about 1/5 of the eggs, 1 tablespoon each of the cooked sausage and bacon, and about 1/5 of the hashbrowns.
- Fold over the top of the tortilla and cook each folded side for about 30 seconds to help the cheese fully melt, the taco to get a bit crisp, and the taco stick together nicely.
- Garnish with cilantro, if desired.
- Serve dipped in your favorite taco condiments like sour cream or salsa or with a drizzle of hot sauce.
WHAT OTHER INGREDIENTS CAN I ADD TO THESE BREAKFAST TACOS?
This recipe really is open to interpretation, this is how we absolutely love it but we also love when people make it their own. Some other options of things to add include:
- Onions
- Green Peppers
- Green Onions
- Jalapenos
- Avocado
- Black Beans
- Diced Ham
Just add anything that you would think would compliment these.
CAN I USE ANOTHER TYPE OF CHEESE?
Absolutely, we default to cheddar for this recipe as that is what we like. But you can use some of your favorites.
Some ideas include: Colby Jack, Monterey Jack, American, Pepper Jack. We do recommend that you freshly grate your cheese as it melts better.
CAN I MAKE THIS SPICY?
If you are a spice lover then yes, you can absolutely make these Breakfast Tacos spicy.
You can add some hot sauce to your egg mixture, add sliced jalapenos, red pepper flakes, cayenne pepper, etc.
WHAT DIPPING SAUCE GO WELL WITH THESE?
If you choose to use a dipping sauce, that is absolutely up to you but we are big dippers around here and love a variety.
Some of our favorites include salsa, sour cream, ranch, chipotle ranch, salsa verde, etc.
HOW TO STORE:
These are best eaten right away but you can store them in an airtight container in the refrigerator where they will keep for up to 2-3 days.
We do not recommend freezing this recipe. To reheat you can place in the oven at 350 degrees F until heated through.
TIPS AND TRICKS:
- Make sure you cook your hashbrowns extra crispy so they don’t get soggy in your taco.
- When you add the cheese and filling for the taco, it’s important to work quickly so your tortilla doesn’t burn before you can fold it. If you are finding your tortilla cooks too fast, decrease your temperature to medium low or remove the pan to a burner that is off while you assemble and place it back on the heat once assembled.
- We do not recommend freezing this recipe.
- You can switch up the fillings if you’d like, see above for additional ideas.
- Make this spicier with some of the additions that I provided above.
Love a good breakfast that is filling and contains all the best breakfast ingredients? Then you have to add these Breakfast Tacos to your menu!
If you like this recipe then you might also like:
If you’ve tried these BREAKFAST TACOS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Breakfast Tacos
Ingredients
- 5 large eggs scrambled and seasoned with salt and pepper
- ¾ cup cheddar cheese grated
- 5 fajita-sized soft taco shells
- 1 tablespoon olive oil
- 1/3 cup breakfast sausage cooked and crumbled (about 2/3 cup raw)
- 1/3 cup bacon crisp cooked and crumbled (about 5 slices)
- 1 ½ cups frozen hashbrowns cooked to package directions, extra crispy and seasoned with salt and pepper
- Cilantro for garnish
- Sour cream and salsa for serving, if desired
Instructions
- Heat a skillet over medium heat.
- Lightly oil both sides of each tortilla with a pastry brush and cook the first side of the tortilla until just starting to brown.
- Flip the tortilla and quickly add about 2-3 tablespoons of shredded cheese to the entire heated side of the tortilla.
- Sprinkle ½ of the tortilla with about 1/5 of the eggs, 1 tablespoon each of the cooked sausage and bacon, and about 1/5 of the hashbrowns.
- Fold over the top of the tortilla and cook each folded side for about 30 seconds to help the cheese fully melt, the taco to get a bit crisp, and the taco stick together nicely.
- Garnish with cilantro, if desired.
- Serve dipped in your favorite taco condiments like sour cream or salsa or with a drizzle of hot sauce.
Notes
- Dipping sauces are not included in the nutritional value.
- Make sure you cook your hashbrowns extra crispy so they don’t get soggy in your taco.
- When you add the cheese and filling for the taco, it’s important to work quickly so your tortilla doesn’t burn before you can fold it. If you are finding your tortilla cooks too fast, decrease your temperature to medium low or remove the pan to a burner that is off while you assemble and place it back on the heat once assembled.
- We do not recommend freezing this recipe.
- You can switch up the fillings if you’d like, see above for additional ideas.
- Make this spicier with some of the additions that I provided above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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