Texas Breakfast Tacos
In short: Warm flour tortillas filled with soft scrambled eggs, crisp potatoes, bacon and melted cheese, finished with a quick fresh salsa. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Breakfast tacos are the morning staple of Texas, found in foil wrappers at gas stations, coffee counters and home kitchens alike. The formula is flexible: a warm flour tortilla, soft eggs and a filling such as potato, bacon, sausage or beans, plus cheese and salsa. This version pairs crisp potato with bacon and creamy scrambled eggs. Make a batch of filling and let everyone fill their own, since the best tacos are eaten right away.
Instructions
- Stir the salsa ingredients together in a bowl and set aside.
- Cook the bacon in a large skillet over medium heat for 6 to 8 minutes until crisp. Lift it out and pour off all but 1 tablespoon of fat.
- Add the potatoes to the pan with the salt and pepper and cook, stirring now and then, for 12 to 15 minutes until golden and tender. Move them to a plate with the bacon and keep warm.
- Whisk the eggs with the milk and a pinch of salt. Wipe out the pan, melt the butter over medium-low heat and pour in the eggs. Stir gently with a spatula for 2 to 3 minutes until softly set, then take the pan off the heat and fold in the cheese.
- Warm the tortillas in a dry skillet or over a gas flame for 20 seconds per side.
- Fill each tortilla with potatoes, bacon, eggs and salsa. Add avocado and hot sauce if you like and eat at once.
Tips
- Boil the potato cubes for 5 minutes first, then drain and dry them. They brown faster and come out crisper.
- Swap the bacon for chorizo, breakfast sausage or refried beans. Wrapping filled tacos in foil makes them easy to carry.
Questions and answers
Can I make breakfast tacos ahead of time?
Cook the potatoes, bacon and eggs the night before, refrigerate them separately and reheat in a skillet. Warm the tortillas just before serving.
Can I freeze breakfast tacos?
Yes. Wrap cooled filled tacos individually in foil, freeze for up to 2 months and reheat them in a 175°C (350°F) oven for about 20 minutes.
Should breakfast tacos use flour or corn tortillas?
Flour tortillas are traditional in Texas because they are soft and hold wet fillings well. Corn tortillas also work if you warm them until pliable.
How long does it take to make Texas Breakfast Tacos?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Texas Breakfast Tacos?
About 620 kcal per serving, with 29 g of protein, 49 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 49 g |
| Fat | 35 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
