breakfast tacos

Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.

Breakfast Tacos Recipe

vegetable oil

green bell pepper

orange bell pepper

onion

HORMEL® Taco Meats Shredded Beef

5- inch flour tortillas

butter

eggs

milk

Kosher salt

black beans

avocado (peeled, pitted and chopped)

(chopped)

cotija cheese (crumbled)

Salsa

Cilantro

Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.

Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.

In a different 12-inch skillet, melt the butter over medium heat.

Warm the beans in a small saucepan over medium heat.

Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet. Cook, stirring often with a spatula until the eggs are softly cooked.

Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.

These green breakfast tacos are my go-to weekday breakfast.

Avocado Tomatillo Breakfast Tacos

spinach

Extra-virgin olive oil (for brushing)

Sea salt and black pepper

(charred

½ avocado (sliced)

Microgreens (optional)

serrano peppers (optional)

Lime wedges (if desired, for serving)

Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary.

Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.

Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.

These Breakfast Tacos are made with chorizo, crispy potatoes and eggs and are an authentic Mexican breakfast perfect for any day of the week!

Breakfast Tacos with Chorizo, Potatoes and Eggs

olive oil

golden potatoes, (cubed (about 2 cups))

onions

Ranchero® pork chorizo

eggs, (beaten)

corn tortillas

chopped cilantro, (for topping)

Cacique® queso fresco, (for topping)

Heat a large skillet over medium-high heat. Add olive oil and potatoes and cook for 15 minutes, stirring occasionally, until potatoes are cooked through and slightly crispy on the outside.

Add chopped onions and cook for 5 minutes, until translucent.

Remove chorizo from casing and add to skillet. Break up the chorizo using your spatula and cook for 5 minutes.

Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.

Heat up the corn tortillas over medium-high heat on a large skillet, griddle or comal. Fill with chorizo, potato and egg mixture and top with cilantro and queso fresco.

Texas Breakfast Tacos are made with Mexican seasoned fried potatoes, scrambled eggs and spicy Mexican chorizo wrapped in a warm tortilla.

Texas Breakfast Tacos

potatoes

chipotle chili powder

Mexican chorizo sausage

cheddar cheese

salsa

cilantro

Prepare the Ingerdients:  cut the potatoes, chop the...

Prepare the Ingerdients:  cut the potatoes, chop the onions and shred the cheese

Heat 1/2 tablespoon in a skillet and add...

Heat 1/2 tablespoon in a skillet and add the chorizo sausage.  Cook over medium heat and break it into crumbles.  Cook the sausage until it's browned a and cooked through.

Drain the fat from the sausage and place...

Drain the fat from the sausage and place into a covered bowl to keep it warm

Add 1 tablespoon oil to the pan and...

Add 1 tablespoon oil to the pan and add the potato cubes and cover - cook for 10 minutes and remove the cover.

Stir in the chipotle chili powder continue to...

Stir in the chipotle chili powder continue to cook the potatoes until they are browned on the outside  and soft on the inside - about 10 to 15 minutes longer

Remove the potatoes from the heat and set...

Remove the potatoes from the heat and set them aside.

While the potatoes are cooking crack the eggs...

While the potatoes are cooking crack the eggs into a bowl, add milk and whisk them with a fork until blended

In a separate frying pan add 1/2 tablespoon...

In a separate frying pan add 1/2 tablespoon oil and heat over medium heat. Add the eggs, stirring while they cook.

Once the eggs are cooked through, remove them...

Once the eggs are cooked through, remove them from the heat

Heat the tortillas by placing them in the...

Heat the tortillas by placing them in the oven or in a pan on top of the stove

Assemble the tacos by placing 1/4 of the...

Assemble the tacos by placing 1/4 of the meat into each tortilla, then potatoes, and eggs

Top the tacos with cheese, cilantro, salsa, green...

Top the tacos with cheese, cilantro, salsa, green onions and serve

These black bean breakfast tacos with creamy avocado and scrambled eggs are packed with protein and fiber and perfect for a quick and savory breakfast.&nbsp;

Easy Black Bean Breakfast Tacos

white soft corn tortillas, warmed

avocado oil

red onion, diced

garlic,

can black beans, rinsed and drained

tsp chipotle powder

avocado,

Scramble the eggs. You know how to do that. Just make them how you’d normally make them. Here’s a tutorial if perhaps you need a reminder.&nbsp;

Saute the beans: Heat the avocado oil in a large skillet over medium high heat. Saute the onion until soft, about 3 minutes. Add the beans and garlic and heat just until warm heated through, about 3-5 minutes.

Blister the tortillas over an open flame on the range or heat them in a dry skillet. Set aside, wrapped in a cloth napkin to keep them warm.

Layer the beans, then eggs onto each tortilla. You’’ll be tempted but try not to overstuff the tortillas - stick to about 1/4 cup beans per taco. Top with avocado, salsa, and cilantro as desired.&nbsp;

Turn a popular dinner idea into a breakfast favorite with these Mexican breakfast tacos. Easily made in just 15 minutes and perfect for serving a crowd! 

Breakfast Tacos

Tablespoon butter

water

6" flour tortillas

Heat

Heat a large non-stick skillet over medium-low heat. Add the butter or grease lightly with cooking spray.

Whisk

Whisk the eggs with 2 Tablespoons of water for 1 minute. Then pour into the hot skillet once the butter has melted.

Cook

Begin to pull the cooked outer edge to the center with a spatula and create circles in the middle. Keep stirring. Turn off the heat once they are 95% done. Then S&amp;P to taste.

Assemble

Warm the tortillas and then divide the eggs between the tortillas. Add cheese immediately if you&#039;re adding to allow to melt. Then load up with your favorite toppings.

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.

Epic Breakfast Tacos

frozen diced hash brown potatoes (12 ounces)*

Kosher salt and fresh ground black pepper

butter, divided

eggs (or substitute Tofu Scramble

cheddar cheese,

tortillas (flour for authentic, corn for gluten-free)

Fresh cilantro, torn

Hot sauce (optional)

Pickled red onions (optional)

jalapeños (optional)

Cook the potatoes

Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper. 

Scramble the eggs

In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened. 

Warm the tortillas

Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Assemble the tacos

Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately. 

Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.

Vegan Breakfast Tacos

tsp extra virgin olive oil

red bell pepper (chopped)

jalapeño (finely chopped)

garlic (minced)

block extra firm tofu

yeast

sea salt

onion powder

garlic powder

Italian seasoning

turmeric

¼ tsp fresh cracked pepper

low-carb flour tortillas

salsa (optional)

hot sauce (optional)

parsley (optional)

fresh cilantro (optional)

Sauté

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Crumble

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don&#039;t have to press the tofu for this recipe.

Stir

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Warm

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Serve

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.

Incredibly delicious breakfast tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Just 30 minutes required!

Vegan Chorizo Breakfast Tacos

Tbsp avocado oil ((or olive oil))

tsp sea salt

Easy Vegan Chorizo

Salsa of choice

POTATOES: Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper. Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. Then add salt and toss well to combine. Roast until golden brown and crispy, or about 20-25 minutes. You&#39;ll know they&#39;re done when they’re golden brown on the bottom and edges and tender in the center.

CHORIZO: Prepare Easy Vegan Chorizo mixture while the potatoes are cooking. You can also use store-bought such as Soyrizo or leftover Vegan Chorizo Links (if using links, break them up into a crumble texture before cooking). To cook the chorizo (any of the options), heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of the chorizo into the skillet. Distribute evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit. Repeat with the remaining chorizo.

SALSA: Optionally, prepare Mango Salsa. Otherwise, use any store-bought salsa you enjoy. Other delicious homemade options include our Easy Red Salsa, Chipotle Red Salsa, or Roasted Salsa Verde.

TORTILLAS: Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

TACOS: To the warmed tortillas, add chorizo, potatoes, salsa, and chopped avocado and enjoy!

Best when fresh. Leftovers will keep stored separately in the refrigerator for 2-3 days. Reheat potatoes and vegan chorizo in a skillet over medium heat, adding more oil as needed to prevent sticking. Not freezer friendly.

https://www.youtube.com/watch?v=OQMegHz-EmU

Incredibly delicious breakfast tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/vegan-chorizo-breakfast-tacos/
 
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Vegan Chorizo Breakfast Tacos | Minimalist Baker Recipes

Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!

Huevos Rancheros

onion, chopped

cumin

chili powder

kosher salt

c. black beans,

c. salsa

c. Shredded Monterey Jack

corn tostadas

avocado, sliced

tbsp. cilantro

Hot sauce

sour cream

Tacos aren't just for dinner anymore! These breakfast tacos are loaded with potatoes, bacon, eggs, and cheese... what more could you ask for, really?

Top 18 breakfast tacos recipes from across the web

The most viewed breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 18 breakfast tacos recipes from across the web

The most viewed breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Tacos Recipe

Avocado Tomatillo Breakfast Tacos

Breakfast Tacos with Chorizo, Potat...

Texas Breakfast Tacos

Easy Black Bean Breakfast Tacos

Breakfast Tacos

Epic Breakfast Tacos

Vegan Breakfast Tacos

Vegan Chorizo Breakfast Tacos

Huevos Rancheros

Potato, Bacon, and Cheese Breakfast...

Easy Vegan Breakfast Tacos

Easy Breakfast Tacos (Bacon, Egg & ...

Breakfast Tacos

Chimichurri Potato Breakfast Tacos

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Breakfast Tacos

Breakfast Tacos

The most viewed breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine