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If you’re anything like me, you always want breakfast to be both quick and tasty. That’s why these breakfast tacos are my go-to. They’re packed with crispy bacon, cheesy eggs, crispy potatoes, and all the goodness you want in the morning. Plus, they’re super easy to make – perfect for when you need a fast and hearty start to the day.
Seasoning used for this recipe: Oh My Garlic! (discount link)
For this breakfast tacos recipe I love to use my flattop griddle for cooking these breakfast tacos because it makes it easy because of the sheer size and cooking area. If you don’t have one, it’s ok. You can still cook these on the stove in a cast iron skillet, or frying pan.
Let’s Prep:
Let’s get started making the breakfast tacos. They only take a couple ingredients and are really quick to make, so having everything ready and within reach, is important to not have this take longer than it should.
Start with your tortilla, if you can make it yourself, that’s always best, however if you opt for one from the store, that’s fine too. My preference is flour, however you can use whole wheat or even corn for this breakfast tacos recipe. Next is some thick cut bacon, an egg, shredded cheddar cheese, and some shredded breakfast potatoes and your breakfast tacos are ready to be made.
For a finisher, I like to top mine off with some pico de gallo for a fresh bite, but if you’re more of a hot sauce or salsa person, feel free to throw that on too. What’s great about these breakfast tacos is how easy they are to customize.
First things first, preheat your griddle (or skillet) to around 400°F. Get everything lined up and ready to go – this recipe moves fast once things start cooking.
Let’s Cook:
Perfect Breakfast Tacos ahead!
Now it’s time to get cooking. Lay your bacon out on the griddle and let it sizzle away. As the bacon cooks, it’s going to release some of that delicious grease – and that’s when you want to toss your shredded potatoes onto the griddle. Cooking them in the bacon grease gives the potatoes that perfect crispiness we’re after.
Once the potatoes are nice and golden on the bottom, give them a flip to cook the other side. At this point, you should also flip the bacon so it cooks evenly on both sides. Keep an eye on everything – you want the bacon crispy, but not burnt, and the potatoes should have a good crunch.
Now, here’s a little trick: while the bacon and potatoes are finishing up, lay your tortilla on the griddle to warm it up and soak up some of that bacon grease flavor. Trust me, this little step makes all the difference. Sprinkle the shredded cheddar cheese inside the tortilla and fold it over to melt. There’s nothing quite like gooey, melted cheese in a warm tortilla!
Next up is the egg. Crack it right onto the griddle, pop the yolk, and let it cook until the bottom is solid. Flip it over and cook the top side for about a minute. I like my egg fully cooked for these tacos, but if you’re into a runny yolk, just adjust the cook time to your liking.
Let’s Eat:
Now that everything’s cooked it’s time to assemble these breakfast tacos! Start with a base of crispy potatoes, then layer on the egg, followed by that crispy bacon. Finish the breakfast tacos with a scoop of pico de gallo or your favorite hot sauce for a little extra flavor. Wrap it all up in your warm, cheesy tortilla, and boom – breakfast perfection.
These breakfast tacos are the best way to kick off the day. You’ve got all the right textures – crispy, melty, and soft – wrapped up in one taco. The combo of bacon, potatoes, and eggs is always a winner, and the cheese just takes it over the top.
One of the reasons I love these breakfast tacos is because they’re so versatile. You can keep it simple or add whatever toppings you’re craving. Sometimes I’ll switch things up with avocado slices, sour cream, or even some spicy sausage. But honestly, this basic version is always a crowd-pleaser.
The next time you’re in the mood for a killer breakfast, give these breakfast tacos a try. They’re quick, easy, and guaranteed to hit the spot. Whether you’re making them just for yourself or feeding a crew, these tacos always bring the flavor!
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Ingredients
- 1 Tortilla flour, or whole wheat
- 1 Bacon, thick cut
- 1 Egg
- 2 TBSP Cheddar Cheese shredded
- 3 oz Shredded potatoes
Instructions
- Preheat griddle to 400F
- Start by cooking bacon, once grease starts coming out, season & cook shredded potatoes in bacon grease until crispy on the bottom side, then flip and cook on opposite side
- Flip the bacon when golden brown on the bottom side, and lay down the tortilla on griddle to warm up and absorb some of the bacon grease. Add shredded cheddar cheese inside and fold over to begin melting cheese
- Cook egg on griddle, pop yolk and cook until bottom is solid, then flip and cook top side until done to your liking, should take about 1 minute in total.
- Assemble taco with potatoes, egg, bacon, and pico de gallo on top
Nutrition
Print the recipe out and save it for later.
Seasoning used for this recipe: Oh My Garlic! (discount link)
6 Comments
This is a great recipe will try it soon for a charcuterie board.
That’s a great way to do it!
These look so good can’t wait to make them
I can’t wait for you to make them!
For those overnight cooks when you are up early and need a good taco for breakfast. I’d add a slice of fresh avocado.
That’s right! Quick and lots of different options