Breakfast Tacos (original) (raw)

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Because one of the all-time greatest foods should not be limited to lunch or dinner: Breakfast Tacos! Warm corn tortillas are loaded with eggs, creamy beans, cheese, and all your favorite taco fixings. Giddyup!

three easy breakfast tacos with toppings on a plate

Breakfast tacos are the most fun breakfast.

cookbook author erin clarke of well plated

Corn tortillas wrapped around a quick blend of eggs, black beans, and your toppings of choice, breakfast tacos are a satisfying meal that merges weekday easy with fun weekend vibes.

Eggs and black beans bring lots of protein to the table to make these breakfast tacos super satisfying!
Breakfast tacos, like my Breakfast Enchiladas, are highly adaptable! They almost always include eggs (the breakfast tie-in), and you can add any combination of bacon, sausage, cheese, and Mexican-inspired ingredients like beans, avocado, and salsa.
This breakfast taco recipe is also stunningly easy. You cook all the ingredients together in a pan, stuff your tortillas with wild abandon, and then wonder how many days in a row it will be until you get tired of them.

5 Star Review

“Delicious! Had for breakfast Saturday and Sunday, and having again tonight for dinner!”

— Ann —

three heathy tacos for breakfast

Breakfast Taco Variations

Just like regular tacos, breakfast tacos are easy to make your own. Here are some of my favorite ideas!

Use High Protein Scrambled Eggs. These Cottage Cheese Eggs are creamy and delish, perfect for adding some extra protein to this breakfast taco recipe!
Add Some Bacon or Pork. Add a few slices of Air Fryer Bacon or top off your taco with Slow Cooker Carnitas.
Give Them a Veggie Boost. Sautéed Mushrooms are a scrumptious addition to breakfast tacos. Roasted Sweet Potatoes are an excellent addition, too.
Make Them Vegan. Use your favorite vegan cheese and tofu scramble recipe.
Take a Shortcut. Swap in a can of store-bought refried beans.

three easy breakfast tacos on a plate

What to Serve with Breakfast Tacos

Fresh Fruit. Use any fresh fruit you have on hand or make Fruit Salad if you’re feeling ambitious.
Muffins. Balance your savory with a little something sweet like Banana Chocolate Chip Muffins or Healthy Blueberry Muffins.
Hash Browns. Hash browns are always an excellent pairing with savory breakfast recipes like these tacos. Try Sweet Potato Hash Browns or Cauliflower Hash Browns.

Quick and easy breakfast tacos with eggs, black beans and cheese. Add your favorite toppings for a satisfying breakfast or fast dinner!

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8 small corn or flour tortillas look for street-size
1 tablespoon extra-virgin olive oil
1 can reduced-sodium black beans 15 ounces rinsed and drained
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher salt plus a few pinches
⅛ teaspoon cayenne pepper
¼ cup water
1 tablespoon unsalted butter divided
8 large eggs

Your Favorite Toppings (pick at least 2):

Shredded cheese
Salsa
Diced avocado
Baked Bacon chopped
Cilantro chopped

Warm the tortillas in the oven or microwave (see below).
Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.
In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs’ edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.
To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.
TO WARM THE TORTILLAS: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 4 and wrap each stack in foil. Place the stacks on an ungreased baking sheet and heat in the oven for 8 to 10 minutes, until warmed through. Or, you can warm them 3 to 4 at a time gently in the microwave; place a damp towel on top to keep them from drying out and heat for 30 seconds (note, that they will be gummier when microwaved, but it still works!).
TO MAKE AHEAD: Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you’re ready to assemble the tacos. Warm before serving if desired.
TO STORE: Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.

Serving: 1tacoCalories: 148kcalCarbohydrates: 12gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 167mgPotassium: 112mgFiber: 2gSugar: 0.4gVitamin A: 295IUVitamin C: 0.04mgCalcium: 47mgIron: 1mg

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