Be sure to try my Egg Muffins and Homemade Pancakes next!
Breakfast Tacos
These incredible Breakfast Tacos are such a great idea for brunch, or even dinner! They’re super easy to make, packed with protein, and are absolutely delicious. My family LOVES it when I make these! I usually go with the classic breakfast combination of bacon, eggs, cheese, and crispy hashbrown potatoes. Sausage works great here as well as avocado, salsa, bell peppers, and more! As for the drizzle of sauce on top? I like to combine 2 parts ketchup, 2 parts hot sauce, and 1 part BBQ sauce. It’s so much better than straight hot sauce or ketchup. My husband won’t have eggs without it! Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Bake the hashbrowns and bacon in the oven until crispy. Set aside. Turn oven off and add foil-wrapped tortillas to warm them up.
Whisk Scrambled eggs and cheese until very frothy. Add to a skillet with melted butter and whisk again.
Let the eggs set slightly over low heat. Use a silicone spatula to push the eggs into the middle. Tilt the pan to let uncooked eggs slide onto the surface of the skillet and set. Repeat as the eggs continue to set.
Once almost set, remove the eggs from heat. The heat from the skillet will finish cooking them. Season with salt and pepper. Spoon into warm tortillas and add bacon, hashbrowns, Pico de Gallo, chives, and hot sauce mixture. Serve!
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Silicone Spatula. This is the best way to handle the eggs gently enough to preserve the air pockets, which keeps them fluffy! 11-inch Nonstick Skillet -Nonstick is definitely best for scrambled eggs. Taco Holders – These make it really easy to fill up the tacos and to serve/eat them! Baking Sheet– This is the one pictured above, this one is larger if making more than 4 tacos.
