If you’ve spent any time in Texas, then it’s more than likely that you fell in love with one of our very favorite foods of all time: breakfast tacos. Seemingly found on any corner in cities like San Antonio or Austin, this Tex-Mex breakfast is a Texan staple.
A few of our favorite spots for breakfast tacos (in no particular order):
- Veracruz All Natural (Austin)
- Polvos (Austin)
- Valentina’s Tex Mex (Austin)
- Matt’s BBQ Tacos (Portland– trust us on this one!)
There are a myriad of ways to assemble a breakfast taco, but here’s what makes a fantastic breakfast taco that will stand above the rest. First: a homemade tortilla– it doesn’t matter if it’s corn or flour (although we’re partial to flour for breakfast), as long as it’s made in house, then you’re golden. Second: soft scrambled eggs. Nothing overly cooked or brown.
You want soft, fluffy, salt and peppered scrambled eggs. Third: meat. We prefer bacon, but we won’t stop you from getting chorizo or a thick slab of avocado if meat isn’t your thing. Bonus: potatoes. It makes the taco more filling, more savory, more comforting. Trace amounts of homemade salsa are welcome but not necessary.
After sampling the best breakfast tacos that our nation has to offer (see our guide to the best tacos in San Antonio and the best tacos in Austin), we decided it was time to make a step by step method for a classic breakfast tacos recipe. Looking for Migas tacos? Head straight here for our Verazcruz All Natural Migas Breakfast Tacos recipe.
You’ll only need a few ingredients, 10 minutes (or less) to spare, and a hearty appetite. Let’s get cooking!
Classic Breakfast Tacos Recipe
- 1 russett potato*
- 1 Tbsp olive oil or vegetable oil
- 4 pieces of bacon, cooked
- 6 eggs, scrambled
- 1 Tbsp butter
- 1/3 cup jack cheese or Mexican blend, shredded
- 4 medium sized tortillas**
- Put potato in a pot and add water, just until potato is covered. Salt the water and bring to a boil. Once the water is boiling, cook for 20-25 minutes, until you can easily pierce the potato with a fork.
- Meanwhile, cook your bacon in a frying pan, until desired texture and crispyness is achieved. Put 2-3 paper towels on a plate and use a slotted spoon or tongs to transfer bacon from frying pan to plate with towels.
- Once potatoes are done cooking, drain water and remove skin from potato by rubbing off with a cloth towel. Allow potato to cool for a few minutes, then chop into bite-sized pieces. Heat a nonstick pan to medium heat and add oil. Cook potatoes for 3-5 minutes. Salt and Pepper to taste.
- If using uncooked tortillas (preferred), heat a griddle or fry pan to medium/medium-high heat and spray with cooking spray. Cook tortillas for just a few seconds on each side, until light brown spots appear. If using pre-cooked tortillas, cook tortillas for 30 seconds to 1 minute on each side. Set tortillas aside.
- Make the scrambled eggs. Melt 1 Tbs butter in a nonstick frying pan over medium/medium-high heat. Add scrambled eggs to the pan and stir steadily. Just before eggs are done cooking, salt and pepper and turn off heat. Avoid overcooking eggs or any brown spots.
- Layer your tacos. First with potatoes, then with scrambled eggs, then cheese, and finally a strip of bacon each. Serve with salsa or avocado if desired and eat immediately.
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