Breakfast Tacos Recipe

Start your day with this easy breakfast tacos recipe, packed with crispy bacon, fluffy scrambled eggs, and golden hashbrowns, all wrapped in warm flour tortillas. Topped with shredded cheddar cheese, fresh pico de gallo, and optional avocado slices, these homemade breakfast tacos are perfect for breakfast, brunch, or even a quick dinner. With simple ingredients and step-by-step instructions, this recipe is ideal for busy mornings or weekend feasts. Customize with your favorite toppings, like spicy sauce or vegetarian options, to make the best breakfast tacos tailored to your taste!

Ingredients

For the Tacos:

• 4 slices thick-cut bacon
• 6 mini hashbrowns (see notes)
• 4–5 large eggs, whisked
• 2 tablespoons butter
• ½ cup shredded cheddar cheese (see notes)
• 4 flour tortillas (taco size)
• 3 tablespoons pico de gallo (see notes for alternatives)
• 2 tablespoons chives, diced
• Optional: Sliced avocado

For the Spicy Sauce (Optional):

• 2 teaspoons hot sauce
• 2 teaspoons ketchup
• 1 teaspoon BBQ sauce

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Instructions

Prep Work:

1. Preheat the oven to 400°F.
2. Stack 2 tortillas at a time, wrap them in foil, and set aside.
3. In a small bowl, mix the spicy sauce ingredients. Set aside.

Bake the Bacon and Hashbrowns, and Warm the Tortillas:

1. Line a baking sheet with foil. Place the bacon on one side and the hashbrowns on the other.
2. Bake for 12 minutes. Flip the bacon and hashbrowns, then bake for another 10–12 minutes until crispy.
3. Transfer the bacon to a plate lined with paper towels. Tent the hashbrowns with foil to keep warm.
4. Turn off the oven and place the wrapped tortillas inside to warm until ready to serve.

Scramble the Eggs:

1. In a medium bowl, whisk the eggs vigorously for 1 minute until frothy. Stir in the shredded cheese.
2. Heat the butter in a 10 or 11-inch nonstick skillet over low heat. Wait for it to foam.
3. Pour in the eggs and whisk the top layer vigorously again. Allow the bottom layer to set slightly.
4. Use a silicone spatula to gently push the eggs toward the center while tilting the pan to let the uncooked eggs flow to the surface.
5. Repeat the process until the eggs are mostly set, being careful to preserve the fluffy texture.
6. Remove the pan from the heat and let the residual heat finish cooking the eggs. Season with salt and pepper.

Assemble the Tacos:

1. Optional: Dice the cooked hashbrowns and bacon for easier serving.
2. Remove the warm tortillas from the oven. Fill each tortilla with scrambled eggs, hashbrowns, and bacon.
3. Top with pico de gallo, chives, and a drizzle of the spicy sauce. Add sliced avocado if desired. Serve immediately!

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Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes!
• Customizable: Adjust toppings and fillings to suit your taste.
• Perfect for Any Occasion: Great for breakfast, brunch, or even a quick dinner.

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Tips

• Eggs: Whisk thoroughly to make them fluffy and light.
• Heat Control: Cook eggs on low heat to avoid overcooking.
• Crispy Texture: Flip bacon and hashbrowns midway for even crispiness.

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Variations and Substitutions

• Protein: Swap bacon for sausage or chorizo.
• Cheese: Use pepper jack, mozzarella, or feta for different flavors.
• Pico de Gallo: Substitute with salsa, diced tomatoes, or a dollop of sour cream.
• Vegetarian: Skip the bacon and add sautéed vegetables like peppers or mushrooms.

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FAQs

Can I make this ahead of time?
Yes! Prep the bacon, hashbrowns, and eggs in advance. Reheat gently before assembling.

Can I use corn tortillas?
Absolutely! Warm them similarly in foil to prevent breaking.

How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days.

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Serving Suggestions

• Pair with a side of fresh fruit or a green salad for a balanced meal.
• Serve with a refreshing drink like orange juice or iced coffee.

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Enjoy your flavorful breakfast tacos with minimal effort and maximum satisfaction!