Texas-Style Breakfast Tacos Recipe
Authentic, easy, and ready in 15 minutes
If you've never had a real Texas breakfast taco, you're missing out on one of the greatest breakfast creations known to mankind. We're talking warm, soft flour tortillas filled with fluffy scrambled eggs, crispy bacon, melted cheese, and all the toppings your heart desires.
This isn't some fancy restaurant dish—this is what Texans eat on weekday mornings before work, on lazy Saturday afternoons, and after late nights out. It's simple, it's fast, and it's absolutely delicious.
Ingredients
Main Ingredients
- 8 flour tortillas (or butter tortillas)
- 8 large eggs
- 8 strips bacon (or chorizo for authentic Tex-Mex)
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons butter
- Salt and pepper to taste
Optional Toppings
- Fresh salsa or pico de gallo
- Sliced avocado or guacamole
- Fresh cilantro
- Sour cream
- Hot sauce (Cholula or Valentina)
- Refried beans (for breakfast tacos con todo)
Instructions
Cook the Bacon
Heat a large skillet over medium heat. Add bacon strips and cook until crispy, about 5-7 minutes, flipping halfway through. Remove bacon and drain on paper towels. Chop into bite-sized pieces once cooled slightly.
Scramble the Eggs
Crack eggs into a bowl and whisk with a pinch of salt and pepper. Drain most of the bacon grease from the skillet (leave about 1 tablespoon for flavor). Add butter and let it melt. Pour in the eggs and use a spatula to gently scramble, stirring every 20-30 seconds. Cook until just set—don't overcook them! They should be soft and slightly glossy.
Warm the Tortillas
While the eggs cook, warm your tortillas. You can do this on a comal (griddle) over medium heat for 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. The goal is soft, pliable tortillas that won't crack when you fold them. Pro tip: Keep them wrapped in a clean kitchen towel to stay warm.
Assemble the Tacos
Lay a warm tortilla flat. Add a generous scoop of scrambled eggs down the center. Top with chopped bacon and a sprinkle of shredded cheese (the heat from the eggs will melt it). Add any additional toppings—salsa, avocado, cilantro, hot sauce—whatever your heart desires. Fold the tortilla in half or roll it up burrito-style.
Serve Immediately
Breakfast tacos are best enjoyed hot and fresh. Serve with extra salsa, hot sauce, and a strong cup of coffee. That's it—you've just made authentic Texas breakfast tacos!
Tips & Variations
Pro Tips
- Don't overcook the eggs—they should be soft and creamy
- Warm tortillas are essential—cold tortillas will crack
- Use butter tortillas for extra richness
- Make extra bacon—it disappears fast
- Prep toppings the night before for quick assembly
Variations
- Chorizo & Egg: Swap bacon for Mexican chorizo
- Potato & Egg: Add crispy diced potatoes
- Bean & Cheese: Add refried beans for heartiness
- Migas: Mix crushed tortilla chips into the eggs
- Veggie: Add bell peppers, onions, spinach
Frequently Asked Questions
What tortillas are best for breakfast tacos?
Flour tortillas are the traditional choice for Texas-style breakfast tacos. They're soft, pliable, and hold up well with eggs and fillings. Our Lonestar flour tortillas or butter tortillas work perfectly. Corn tortillas can be used, but they're less traditional for breakfast tacos in Texas.
How long does it take to make breakfast tacos?
Breakfast tacos take about 15 minutes total—5 minutes prep and 10 minutes cooking time. They're a quick and easy breakfast option perfect for busy mornings. You can prep ingredients the night before to make it even faster.
Can I make breakfast tacos ahead of time?
While breakfast tacos are best fresh, you can prep components ahead. Cook bacon and store in the fridge. Chop toppings the night before. Scramble eggs fresh in the morning for best texture. You can also make full tacos, wrap in foil, and reheat—they won't be quite as good as fresh, but still tasty!
What's the difference between a breakfast taco and a breakfast burrito?
A breakfast taco is smaller, typically made with a 6-inch tortilla, folded in half (like a taco), and meant to be eaten with your hands. A breakfast burrito uses a larger tortilla (8-10 inches), is rolled closed, and often has more fillings including beans and potatoes. Breakfast tacos are a Texas staple—simple, quick, and perfect for on-the-go.
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