Description
Crispy Bacon Egg Breakfast Tacos are filled with fluffy cheddar scrambled eggs, smoky bacon, golden hashbrowns, pico de gallo, chives, and an optional spicy sauce. They are quick enough for a 35 minute breakfast and hearty enough for brunch or breakfast for dinner.
Ingredients
Tacos
- 4 slices thick cut bacon
- 6 mini hashbrowns
- 4 to 5 large eggs, whisked
- 2 tablespoons butter
- 1 half cup shredded cheddar cheese
- Salt and 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
- Heat the oven: Preheat the oven to 400°F and line a baking sheet with foil. Stack the tortillas in pairs, wrap them in foil, and set them aside.
- Bake the bacon and hashbrowns: Place the bacon on one side of the baking sheet and the hashbrowns on the other. Bake for 12 mins, flip everything, then bake 10 to 12 mins more until the bacon is crisp and the hashbrowns are golden.
- Warm the tortillas: Transfer the bacon to paper towels and tent the hashbrowns with foil. Turn the oven off, place the wrapped tortillas inside, and let them warm while you cook the eggs.
- Mix the sauce: Stir the hot sauce, ketchup, and BBQ sauce together in a small bowl. Set it aside for drizzling.
- Scramble the eggs: Whisk the eggs until frothy, then stir in the cheddar. Melt the butter in a nonstick skillet over low heat, add the egg mixture, and gently push the set edges toward the center until the eggs are mostly set and still glossy.
- Assemble the tacos: Season the eggs with salt and 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 and pull them from the heat while they still look soft, since the warm pan will finish them gently. Store eggs, bacon, hashbrowns, tortillas, and toppings separately in the refrigerator for up to 3 days. Reheat the bacon and hashbrowns in the oven or air fryer for the best crisp texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: Mexican American
Nutrition
- Serving Size: 4
- Calories: 510 kcal
Keywords: breakfast tacos