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Crispy Bacon Breakfast Tacos

Crispy Bacon Breakfast Tacos
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Crispy Bacon Breakfast Tacos are filled with soft cheesy scrambled eggs, crisp bacon, golden mini hashbrowns, pico de gallo, and chives. They’re easy to make in about 35 mins and work beautifully for brunch, breakfast for dinner, or a cozy weekend plate with avocado on the side.

Ingredients

Scale

Tacos

  • 4 slices thick cut bacon
  • 6 mini hashbrowns
  • 4 to 5 large eggs, whisked
  • 2 tablespoons butter
  • ½ cup shredded cheddar cheese
  • Salt and black pepper, to taste
  • 4 flour tortillas, taco style
  • 3 tablespoons pico de gallo
  • 2 tablespoons chives, diced
  • Sliced avocado, for serving, optional

Spicy Sauce (Optional)

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

Instructions

  1. Heat the oven: Preheat the oven to 400°F and line a baking sheet with foil. Wrap the tortillas in foil and set them aside.
  2. Bake the bacon and hashbrowns: Place the bacon on one side of the baking sheet and the mini hashbrowns on the other. Bake for 12 mins, flip everything, then bake for 10 to 12 mins more until the bacon is crisp and the hashbrowns are golden.
  3. Warm the tortillas: Move the bacon to a paper towel lined plate and lightly cover the hashbrowns with foil. Turn the oven off, place the wrapped tortillas inside, and let them warm while you cook the eggs.
  4. Make the sauce: Stir the hot sauce, ketchup, and BBQ sauce together in a small bowl until smooth. Set aside for drizzling.
  5. Scramble the eggs: Whisk the eggs until frothy, then stir in the cheddar cheese. Melt the butter in a nonstick skillet over low heat, pour in the eggs, and gently push them toward the center until mostly set and still glossy.
  6. Build the tacos: Season the eggs with salt and black pepper. Fill the warm tortillas with eggs, bacon, hashbrowns, pico de gallo, chives, spicy sauce, and sliced avocado if using.

Notes

Cook the eggs over low heat so they stay soft and creamy instead of turning dry. Store leftover fillings separately in airtight containers in the fridge for up to 3 days, then reheat the bacon and hashbrowns in the oven or air fryer to bring back their crisp texture. Assemble the tacos right before serving for the best tortillas and toppings.

Keywords: breakfast tacos

Find it online: https://thesavorymama.com/crispy-bacon-breakfast-tacos/