Easy Breakfast Tacos for Busy Mornings
Quick, protein-packed breakfast tacos with scrambled eggs, crispy bacon, and fresh toppings—perfect for hectic mornings and ready in 15 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 large eggs lightly beaten
- 2 tablespoons milk
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 slices bacon
- 1 tablespoon unsalted butter
- 8 small corn tortillas warmed
- 1 cup shredded cheddar cheese
- 0.75 cup pico de gallo
- 1 medium avocado diced
- 0.25 cup fresh cilantro chopped
- 1 medium lime cut into wedges
- 2 teaspoons hot sauce optional
Instructions
Preparation Steps
- Cook bacon in a large skillet over medium heat until crispy, 7 to 9 minutes. Transfer to a paper towel–lined plate and chop.
- Warm tortillas in a dry skillet over medium heat for 30 to 60 seconds per side or microwave wrapped in a damp paper towel for 20 to 30 seconds. Keep covered to stay warm.
- Whisk eggs with milk, salt, and pepper until well combined and slightly frothy.
- Melt butter in a nonstick skillet over medium-low heat. Pour in eggs and gently scramble, stirring slowly, until just set and still soft, 2 to 3 minutes.
- Assemble tacos: Divide eggs among tortillas. Top with chopped bacon, cheddar, pico de gallo, avocado, and cilantro. Squeeze lime over the top and finish with hot sauce. Serve immediately.
Notes
Time-saver: use pre-cooked bacon or swap in breakfast sausage. Flour tortillas work too—warm them briefly so they’re pliable. For meal prep, cook the bacon ahead and chop toppings; scramble eggs just before serving.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg