breakfast taco recipe

Breakfast tacos are easy to make ahead of time to feed a crowd, for meal prep, or even to take camping! This recipe uses refried beans, eggs, bacon, and cheese, but any combination of ingredients, including vegetarian and vegan options, can be used (see recipe notes for ideas). Just assemble the tacos, wrap in foil, and warm in the oven until you&#39;re ready to serve! Bonus: you can freeze them, too.

Make Ahead Breakfast Tacos

flour tortillas (or corn

refried beans

eggs (scrambled)

bacon (cooked and chopped)

Mexican-style cheese (cheddar, jack, a mix, etc.)

Place a tortilla on a piece of foil. Layer about 1 tablespoon of the refried beans, one scrambled egg, one slice of chopped bacon, and 2 tablespoons of shredded cheese in the tortilla (or whatever ingredients you&#39;re using).

Roll up the taco and wrap in the foil like a burrito. Place on a baking sheet or in a casserole dish.

Keep in warm oven (no more than 200 degrees F) until you are ready to serve- at least 20 minutes and up to two hours.

Serve with fixings, such as salsa, avocado, guacamole, red onion, cilantro, or hot sauce.

Switch up your breakfast routine with these flavorful tacos loaded with eggs, green chilies, cheese, and cilantro lime crema.

Green Chile and Egg Breakfast Tacos

eggs egg

milk

Salt,

Black pepper and hot sauce,

corn tortillas

plain non-fat Greek yogurt

lime zest

lime juice

green chiles

cilantro leaves, chopped

honey

cumin

garlic powder

Salt and pepper,

Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.

Transfer to a small bowl, cover, and refrigerate until ready to serve.

1. Prepare the Cilantro Lime Crema

In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.

Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.

Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.

Remove from heat and stir in shredded cheese until melted.

2. Make the Scrambled Egg Filling

Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.

3. Warm the Tortillas

Divide the egg filling evenly between the 4 tortillas.

Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.

4. Assemble the Tacos

The eggs were perfect, I think next time I’ll add avocado too! I love this!

Adding some crispy bacon to these was a game-changer!

We absolutely love these down here in Austin. Great recipe!

I live in New Mexico and green chiles are a must in my house. These tacos are FIRE!!

These were absolutely perfect! The cilantro lime crema took them to another level.

Top 2 breakfast taco recipe recipes from across the web

The most viewed breakfast taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Make Ahead Breakfast Tacos

Green Chile and Egg Breakfast Tacos

Top 2 breakfast taco recipe recipes from across the web

The most viewed breakfast taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Make Ahead Breakfast Tacos

Green Chile and Egg Breakfast Tacos

The most viewed breakfast taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine