Breakfast Tacos in Commerce, TX: A Tex-Mex Recipe

Breakfast tacos in Commerce, Texas, are a simple Tex-Mex favorite: warm flour tortillas filled with softly scrambled eggs, crisp potatoes, bacon, cheese, and fresh salsa. This adaptable version makes a hearty breakfast at home, with the fillings cooked separately so each stays flavorful and the tacos are easy to customize.

Ingredients

1 lb russet potatoes, peeled and cut into ½-inch cubes (450 g)
2 tablespoons neutral cooking oil, divided (30 ml)
½ teaspoon fine salt, divided (3 g)
¼ teaspoon black pepper (1 g)
4 slices bacon, cut into ½-inch pieces (about 115 g)
8 large eggs (about 400 g without shells)
2 tablespoons whole milk (30 ml)
1 tablespoon unsalted butter (14 g)
8 small flour tortillas, about 6 inches wide (about 320 g total)
1 cup shredded Monterey Jack or cheddar cheese (about 110 g)
½ cup prepared salsa (120 g)
¼ cup chopped fresh cilantro (about 10 g), optional
1 small avocado, sliced (about 150 g), optional
1 lime, cut into wedges (about 60 g), optional

Instructions

Prepare the potatoes. Pat the potato cubes dry with a clean towel; drying helps them brown. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add potatoes in a single layer, season with half the salt and the black pepper, and cook for 14–18 minutes, turning every few minutes, until browned and tender when pierced with a fork. If they stick or brown too quickly, lower the heat and add a tablespoon of water. Transfer to a plate and cover loosely.
Cook the bacon. Add the bacon to the same skillet and cook over medium heat for 6–8 minutes, stirring occasionally, until crisp. Transfer it to a paper-towel-lined plate. Pour off excess fat, leaving about 1 teaspoon in the pan if desired. Keep the bacon separate from the potatoes so it stays crisp until assembly.
Scramble the eggs. Whisk the eggs with the milk and remaining salt until blended. Melt the butter in a clean nonstick skillet over medium-low heat. Add the eggs and stir slowly with a heatproof spatula, sweeping the bottom and sides of the pan. Cook for about 4–6 minutes, until the curds are just set and no liquid egg remains. For food safety, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center with a food thermometer. Remove from the heat promptly to avoid dry, rubbery eggs.
Warm the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for about 20–30 seconds per side, until pliable with a few lightly browned spots. Stack them in a clean towel or tortilla warmer while you finish. Alternatively, wrap the stack in a slightly damp paper towel and microwave for 20–30 seconds; avoid overheating, which makes tortillas stiff.
Assemble and serve. Divide the potatoes, bacon, and eggs among the warm tortillas. Add cheese so it can soften against the hot filling, then top with salsa and, if using, cilantro and avocado. Serve right away with lime wedges. For a build-your-own meal, set the fillings and toppings out separately.

Tips

Cut potatoes evenly. Similar-sized cubes cook at the same pace. Keep the skillet uncrowded; if necessary, cook the potatoes in two batches to encourage browning rather than steaming.
Choose your bacon fat level. Bacon releases enough fat to cook the eggs or potatoes, but too much can make the tacos greasy. Drain most of it, and use the measured oil and butter for consistent results.
Keep tortillas flexible. Hold warmed tortillas under a clean towel and fill them just before serving. If they cool and become stiff, warm them briefly again rather than adding water directly to the pan.
Adjust the heat gently. Use medium-low for eggs and stir frequently. High heat can overcook the edges before the center sets; remove the pan from the burner as soon as the eggs reach the safe temperature.

Serving Suggestions

Serve these tacos with extra salsa, lime wedges, sliced avocado, and chopped cilantro. A bowl of black beans or refried beans makes the meal more substantial; Mexican-style rice, grilled tomatoes, or fresh fruit also work well alongside. For brunch, keep the eggs, potatoes, bacon, and tortillas warm separately and let everyone build tacos to taste. Put out hot sauce for anyone who wants more heat, rather than making the whole batch spicy.

Variations

For a meat-free option, omit the bacon and add 1 cup (170 g) drained black beans to the potatoes during their final few minutes of cooking. Crumbled cooked breakfast sausage can replace the bacon; because sausage is ground meat, cook it to 160°F (71°C), the USDA FSIS safe minimum. If using ground pork, follow the same temperature. For a milder, creamy filling, replace the salsa with pico de gallo or serve salsa on the side.

Swap Monterey Jack for pepper Jack, cheddar, or a mild Mexican-style melting cheese. Corn tortillas give the tacos a more pronounced corn flavor, though they are smaller and more likely to split; warm them well and use two per taco if needed. For a meatier potato filling, add diced bell pepper or onion to the skillet during the last 8–10 minutes of potato cooking. These are flexible home-style Tex-Mex tacos, so adjust fillings and toppings to what you have.

Storage and Reheating

For best texture, store the fillings and tortillas separately. Refrigerate cooked eggs, bacon, and potatoes in shallow, airtight containers within 2 hours of cooking; they keep for 3–4 days at 40°F (4°C) or colder. Keep salsa, avocado, and other fresh toppings separate. Do not leave filled tacos at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Reheat the potato and bacon filling in a skillet over medium heat, stirring until steaming hot. Reheat eggs gently in a covered skillet or microwave in short intervals, stirring between intervals so they warm evenly. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Warm tortillas separately just before serving. Avoid freezing assembled tacos, as the eggs and tortillas can become watery or tough; freezing the cooked potato filling separately is possible for up to 2 months, though its texture may soften after thawing.

Frequently Asked Questions

Can I make breakfast taco fillings ahead?
Yes. Cook the potatoes and bacon a day ahead and refrigerate them promptly. For the best texture, scramble the eggs shortly before serving; if you cook them ahead, chill within 2 hours and reheat to 165°F (74°C) before assembling.

How do I keep breakfast tacos from getting soggy?
Drain excess bacon fat, keep salsa and other juicy toppings separate until serving, and fill the tortillas just before eating. Warming the tortillas also makes them less likely to tear under the filling.

Can I use corn tortillas instead of flour?
Yes. Warm corn tortillas in a dry skillet until soft and pliable, turning once. They are usually smaller and more delicate than flour tortillas, so use two per taco if they crack or cannot hold the filling.

Can I make these tacos without bacon?
Yes. Leave it out and use the full 2 tablespoons (30 ml) of oil to cook the potatoes. Black beans, sautéed peppers, or cooked sausage are useful substitutes; cook any ground sausage to 160°F (71°C).

What salsa works best?
Use a salsa you enjoy, whether mild or hot, smooth or chunky. Fresh pico de gallo adds a crisp, bright topping, while a cooked tomato salsa tends to be softer and more savory. Drain very watery salsa before adding it to avoid soggy tortillas.

How many tacos does this recipe make?
It makes eight small tacos, or two per person for four servings. For a larger breakfast, increase the recipe proportionally and cook potatoes in batches so they brown rather than steam.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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