Move over waffles and cereal because all I want are Tex-Mex Breakfast Tacos! They are so hearty, filling, delicious and are perfect anytime of the day-breakfast, lunch, or dinner. Their versatility makes even the pickiest eaters happy!
Breakfast tacos are a staple in Texas and I had them often growing up. The origin of the breakfast taco is rivaled between Austin and San Antonio. Both cities claim to have started the tradition in the 1980’s but honestly I am just happy that someone thought of them.
What Goes In Tex-Mex Breakfast Tacos?
Breakfast tacos are very versatile but Texas purists will say that they only need a few things: warm flour tortillas, bacon or chorizo, eggs, potatoes, and cheese. Y’all know I have to add some extra to mine so this is how I make them:
Y’all know I love bacon! My favorite way to cook it is in the oven. Line a baking sheet with a large sheet of foil, place bacon directly on, bake at 400 for 20 minutes or until crisp. Then remove bacon and place on a paper towel-lined plate. Once the bacon grease hardens, ball up the foil and throw away. You have a clean pan, crispy bacon and minimal mess!
I also like to sauté bell peppers for extra flavor and color.
Potatoes are a must! I love to use Simply Potatoes with onions for a shortcut. You can also use frozen hashbrowns or diced potatoes. Fresh is always an option too! I like to add some chili powder and cumin to my potatoes for a little more Mexican flavor.
Of course you have to have scrambled eggs! Make them any way you like. I always add a splash of water to my egg mixture before pouring into the pan. I learned that from Food Network-ha! It makes them so light and fluffy! My other tip is to cook them low and slow then take them off the heat before they are fully done. The eggs will continue to cook in the pan and not get overdone and rubbery.
Finishing Up the Tex-Mex Breakfast Tacos
A few other must have ingredients are fresh cilantro, sliced avocado, salsa, and cheese. You can use cheddar, Monterrey Jack, or pepper jack. And finally the MUST have ingredient for my breakfast tacos is warmed up refried black beans. Smear them on the tortilla first then build everything else on top. So delicious!
We love having breakfast tacos for dinner! When I’m having a busy day, my go-to quick dinner is always breakfast related. Your family will love these because they are so versatile. Everyone can pick their own toppings!
This is more of an idea than a full recipe which is why I don’t include specific instructions for cooking the bacon or scrambling the eggs. Make them your own! I can’t wait to see your Tex-Mex Breakfast Tacos! Make sure to tag me on social media if you make them. Find me on Instagram here!
Sponsored post for Lees Marketplace. Items on sale the week of March 2-8: Flour tortillas, bacon, eggs, cheese, bell peppers, white onions, avocados, salsa, refried black beans
Tex-Mex Breakfast Tacos
- Flour tortillas (soft taco or street sized), warmed
- 16 oz bacon
- 1 can refried black beans,
- 10 eggs
- 2 bell peppers, sliced
- 1 onion, sliced
- 2-3 cups potatoes, peeled and cubed small
- 2 cups shredded cheese (cheddar or Monterrey Jack)
- avocado, sliced
- fresh cilantro, chopped
- Cook bacon using preferred method until crisp. Drain and set aside.
- Heat refried beans in a small saucepan or in the microwave. Set aside.
- Sauté peppers and onions in oil until softened.
- Sauté potatoes in a non-stick pan using oil until tender and crispy. Season how you prefer, i.e. salt, pepper, chili powder, cumin, etc.
- Scramble eggs using preferred method. Add about 3/4 cup cheese to the eggs.
- Assemble the tacos by smearing refried beans onto the warm tortilla. Add potatoes, eggs, peppers, and onions. Top with avocado slices, salsa, extra cheese, and cilantro.
- For the potatoes, you can use frozen hashbrowns or cubed potatoes for a quick shortcut.
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