These breakfast tacos are a Texas-style meal of soft scrambled eggs, crisp potatoes, bacon, cheese, and fresh toppings tucked into warm tortillas. The mix is easy to adapt to what you have on hand, and serving the fillings separately helps everyone build a taco to suit their taste.
Ingredients
- 12 oz (340 g) russet potatoes, scrubbed and cut into ½-inch (1.3 cm) cubes
- 1 tbsp (15 ml) neutral cooking oil
- ½ tsp fine salt, divided, plus more to taste
- ¼ tsp ground black pepper
- 4 slices (about 4 oz/115 g) thick-cut bacon, cut into ½-inch pieces
- 8 large eggs
- 2 tbsp (30 ml) whole milk or water
- 1 tbsp (14 g) unsalted butter
- 8 small flour tortillas, about 6 inches (15 cm) across, or 8 small corn tortillas
- 1 cup (110 g) shredded Monterey Jack or cheddar cheese
- ½ cup (75 g) chopped ripe tomato
- ¼ cup (15 g) chopped fresh cilantro
- 1 small avocado, pitted and sliced (about 150 g flesh)
- ½ cup (120 ml) salsa, mild or hot
- 1 lime, cut into wedges
Instructions
- Prepare the toppings. Chop the tomato and cilantro, slice the avocado, and cut the lime into wedges. Set them out with the cheese and salsa so the tacos can be assembled as soon as the eggs are ready.
- Cook the potatoes. Heat the oil in a large nonstick or well-seasoned skillet over medium heat. Add the potato cubes, ¼ teaspoon salt, and pepper. Spread them out and cook for 12–15 minutes, stirring every few minutes, until browned in spots and tender all the way through. If they brown before softening, reduce the heat and cover the pan for 2–3 minutes. Transfer the potatoes to a plate.
- Cook the bacon. Add the bacon to the same skillet and cook over medium heat for 6–8 minutes, stirring occasionally, until crisp and cooked through. Transfer it to a paper-towel-lined plate. Pour off excess fat, leaving about 1 teaspoon in the skillet, or wipe the pan and use a little butter instead. For food safety, check that bacon and other pork products reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); use a food thermometer, especially for thick pieces.
- Scramble the eggs. Whisk the eggs with the milk or water and the remaining ¼ teaspoon salt. Melt the butter in the skillet over medium-low heat. Pour in the eggs and let them sit for about 20 seconds, then gently push the setting edges toward the center with a spatula. Continue folding slowly for 3–5 minutes, until just set and moist, not runny. Check the thickest part with a food thermometer: USDA FSIS guidance calls for egg dishes to reach 160°F (71°C). Take the pan off the heat promptly to avoid drying the eggs.
- Warm the tortillas. While the eggs cook, warm the tortillas in a dry skillet for about 20–30 seconds per side, turning once, until flexible and lightly spotted. Stack them in a clean towel to keep warm. Alternatively, wrap a stack in a damp paper towel and microwave for 30–45 seconds; use a microwave-safe plate.
- Fill and serve. Divide the potatoes, bacon, and eggs among the warm tortillas. Add cheese so it softens against the warm filling, then top with tomato, cilantro, avocado, and salsa. Serve with lime wedges.
Tips
- Cut potatoes evenly. Similar-sized cubes cook at the same pace. If they stick, give them another minute before stirring; frequent stirring can prevent browning.
- Keep the eggs tender. Use medium-low heat and remove the pan as soon as the eggs are cooked through. They continue cooking briefly from residual heat.
- Choose tortillas by preference. Flour tortillas are soft and flexible, while corn tortillas have a more pronounced corn flavor and can crack if cold. Warm either kind before filling.
- Adjust the salt. Bacon, cheese, and salsa can all be salty, so taste the finished components before adding extra salt.
Serving Suggestions
Serve the tacos hot with extra salsa, lime wedges, and a bowl of sliced jalapeños for anyone who wants more heat. For a fuller breakfast, add black beans, refried beans, or fresh fruit on the side. If serving a group, set out the fillings and toppings separately and let everyone assemble their own tacos; keep hot fillings hot and cold toppings chilled until serving.
Variations
- Vegetarian: Leave out the bacon and cook the potatoes in 1 tablespoon (15 ml) oil. Add ½ cup (85 g) drained black beans to the pan during the last few minutes to warm through.
- Spicy: Add ½ cup (75 g) diced poblano or jalapeño to the potatoes for the final 4–5 minutes of cooking, or finish with hot salsa.
- Different meat: Replace the bacon with 8 oz (225 g) breakfast sausage. Cook it in the skillet, breaking it into small pieces; ground pork sausage must reach 160°F (71°C), checked with a food thermometer.
- Cheese swap: Use crumbled queso fresco for a mild, crumbly finish or pepper Jack for extra heat. Queso fresco will not melt as smoothly as shredded Jack or cheddar.
Storage and Reheating
For the best texture, store the cooked eggs, potatoes, and bacon separately from the tortillas and fresh toppings. Refrigerate perishable food within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep components in covered containers and use within 3–4 days. Freeze the cooked potato and bacon mixture for up to 2 months for best quality; eggs can become rubbery after freezing, so they are better made fresh.
Reheat only the amount you plan to eat. Warm the filling in a skillet over medium heat, stirring until steaming hot, or microwave it in a covered microwave-safe dish, stirring halfway through. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer. Warm tortillas separately, and add avocado, tomato, cilantro, and salsa after reheating. Discard food left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the fillings ahead?
Yes. Cook the potatoes and bacon up to 3 days ahead and refrigerate them promptly. Reheat them thoroughly before serving, then scramble the eggs fresh for the softest texture. Chop toppings close to serving time to keep them fresh.
How do I keep breakfast tacos warm for a group?
Wrap warmed tortillas in a clean towel and keep them in an insulated tortilla warmer. Hold cooked fillings in a covered, heat-safe dish in a low oven, but do not leave perishable food out for more than 2 hours. Keep cold toppings refrigerated until needed.
Can I use corn tortillas instead of flour?
Yes. Warm corn tortillas in a dry skillet until pliable, and use two tortillas per taco if they are small or prone to tearing. If you need a gluten-free meal, check the tortilla package and other ingredient labels for gluten-containing ingredients or cross-contact information.
Why are my potatoes taking longer to cook?
Large cubes, a crowded skillet, or heat that is too low can slow cooking. Cut the potatoes into even ½-inch cubes and cook them in a roomy pan. If the outside browns before the center is tender, lower the heat and cover the pan briefly.
Can I make these tacos without bacon?
Yes. Omit it and cook the potatoes in oil or butter. Black beans, sautéed mushrooms, or cooked breakfast sausage can replace the bacon; cook ground sausage to 160°F (71°C) with a food thermometer.
What salsa works best?
Use any salsa you enjoy, from mild tomato salsa to a hotter roasted chile salsa. A thinner salsa can make tortillas soggy if added too early, so serve it at the table or spoon it on just before eating.
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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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