These Mexican breakfast tacos are made with fluffy scrambled eggs wrapped in a warm tortilla. Customize with bacon, potatoes or cheese then add your favorite toppings for a crowd pleasing meal!
Some other Mexican recipe breakfast favorites include huevos rancheros and breakfast burritos!
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Easy Breakfast Tacos
Not only are tacos a dinner time favorite on Taco Tuesday in our house, but for breakfast too! Load these up with breakfast items like scrambled eggs and bacon and serve them in a flour tortilla with your favorite toppings. Egg tacos and my breakfast enchiladas are just pure genius!
If you know me, you know Mexican food is my weakness. So of course I’d jump at any chance to enjoy it for breakfast. These breakfast tacos are flavorful, filling and super easy to make whether for your family or a crowd.
How to Make Mexican Breakfast Tacos
- Scramble eggs. Whisk the eggs with 2 Tablespoons water (or milk) for 1 minute. You want the mixture to be light and completely mixed together. Then pour into a buttered non-stick skillet and cook over medium-low heat. Use a spatula to pull the cooked outer edges toward the center and create circles in the middle. Continue stirring until about 95% done, then turn the heat off.
- Assemble. Warm the tortillas in a skillet or in the microwave. Evenly divide the eggs between the 6 tortillas, then pile on your favorite toppings. If topping with cheese, I’d recommend adding it first so that the steam from the eggs can melt it.
Favorite Toppings
When serving a family brunch, I make a taco bar with bowls of toppings and let everyone add on their favorites. I love topping my breakfast tacos with bacon, diced tomatoes, shredded cheese, avocado, chives and sour cream.
- diced tomatoes
- salsa
- sliced avocado or guacamole
- pico de gallo
- shredded cheese
- fajita veggies
- cilantro lime crema
- chives
- sour cream
- avocado lime dressing
- hot sauce
Variations
- Flour or corn tortillas both work great. You can even make fry bread breakfast tacos.
- Bulk up the Mexican breakfast tacos by spreading a spoonful of refried beans onto the tortilla.
- Use a mixture of half eggs + half egg whites, or even all egg whites if preferred.
- Add extra veggies like sautéed onions, red bell pepper or spinach.
- Sometimes I’ll add some cooked chorizo instead of bacon. You could even add on some leftover taco meat.
- You can skip the meat all together to make it vegetarian.
- Include a few sides like hash browns or a big berry fruit salad.
Love a savory breakfast? Try my breakfast casserole with crescent rolls, savory crepes or hashbrown egg cups too!
More Breakfast Recipes to Try
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Breakfast Tacos
Ingredients
- ½ Tablespoon butter
- 8 large eggs
- 2 Tablespoons water or milk
- 8 6" flour or corn tortillas
S&P, to taste
Optional toppings: avocado, bacon, shredded cheese, tomatoes, chives, sour cream, salsa, hot sauce
Instructions
- Heat a large non-stick skillet over medium-low heat. Add the butter or grease lightly with cooking spray.
- Whisk the eggs with 2 Tablespoons of water for 1 minute. Then pour into the hot skillet once the butter has melted.
- 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&P to taste.
- Warm the tortillas and then divide the eggs between the tortillas. Add cheese immediately if you're adding to allow to melt. Then load up with your favorite toppings.
Notes
- Whisk the eggs for a good minute. The mixture should be light and completely mixed.
- The key to is to keep the heat low. Cooking them too fast will make them hard.
- Season the eggs towards the end to avoid drawing any moisture out.
- Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.
- A way to bulk the tacos up is to add a spoonful or refried beans to the tortilla.
- You can also use half eggs and half egg whites (or all egg whites).
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Cinco De Mayo, Eggs, Mexican, Savory Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Oh hello!! My favourite Sunday breakfast in taco form. Guess who will be making these this weekend? OMG they look so good, love how fluffy your scrambled eggs are.
This is my kinds of breakfast too! We’re having these breakfast tacos this coming weekend. So yummy, can’t wait!
I love these breakfast tacos! They taste so fresh and have so much flavor! They were a hit and even my little one loved them too! I think these will definitely become a weekly breakfast in my house!
I’m so glad to hear they were a hit! :)
LOVE this recipe! It’s a fun take on breakfast burritos and I love all of the additions. Perfect recipe to start the day. YUM!