Recipe: Basic Breakfast Tacos

updated May 2, 2019
Basic Breakfast Tacos
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(Image credit: Joe Lingeman)

I’ve never met a breakfast taco I didn’t like. But the kind that truly impress me, and that I turn to again and again, are simple and straightforward. This version tops a warm tortilla with fluffy scrambled eggs; a smoky mix of potatoes, onions, and peppers; crispy bits of bacon; a sprinkle of cheese; and some zippy salsa. They’re simple, delicious, and a breeze to pull off.

(Image credit: Joe Lingeman)

Breakfast Tacos Any Day of the Week

If you’ve been reserving breakfast tacos for weekend mornings, I want to show you how to change that. Because really and truly, these breakfast tacos can be enjoyed any morning of the week. The key to making them weekday-friendly is getting a head-start during meal prep.

These tacos start with a skillet of crispy bacon and a mix of diced potato, onion, and sweet bell pepper. Get a jump on breakfast by prepping these two components in advance, and then stash them in the fridge until you’re ready to eat. Come morning, all that’s left to do is to give it a quick reheat on the stovetop while you scramble the eggs.

Basic Breakfast Tacos

Makes 8 tacos

Nutritional Info


  • 1 large

    russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes

  • 4 slices

    bacon (about 4 ounces)

  • 1 small

    yellow onion, diced

  • 1/2 medium

    red bell pepper, cored, seeded, and diced

  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    ground cumin

  • 1/4 teaspoon


  • 1/4 teaspoon

    freshly ground black pepper

  • 1 tablespoon

    unsalted butter

  • 6 large


  • 2 tablespoons

    whole or 2% milk

For serving:

  • 8 (6-inch)

    corn tortillas, warmed

  • 1/2 cup

    shredded cheddar cheese

  • 1/2 cup

    pico de gallo


  1. Place the potatoes in a medium saucepan and cover by 1 inch with cold water. Bring to a boil over high heat, then simmer just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

  2. Meanwhile, cook the bacon over medium heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon.

  3. Add the potatoes, onion, bell pepper, cumin, paprika, 1/2 teaspoon of the salt, and pepper to the bacon skillet over medium heat. Cook, stirring occasionally, until soft and the vegetables are lightly browned around the edges, about 8 minutes.

  4. Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the remaining 1/2 teaspoon salt and milk until just combined.

  5. Melt the butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Remove from the heat.

  6. To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup of the vegetable mixture, crumbled bacon, cheese, and pico de gallo.

Recipe Notes

Make ahead: The bacon and vegetables can be cooked up to 2 days in advance and stored in separate airtight containers in the refrigerator. Reheat the vegetables on the stovetop before assembling.