This breakfast taco recipe has an irresistible Tex-Mex flavor! Make these for a quick and easy breakfast idea that everyone will love.
When it comes to a special breakfast, this might be our new favorite. Try this epic breakfast tacos Recipe! These tacos are solid Tex Mex stuffed to the brim with breakfast potatoes, cheese eggs, cilantro, and pickled onions. Alex was inspired by the flavors of the breakfast tacos he had in Austin with our Texas native friend, and finally we have a recipe that can recreate some of the magic. It’s the perfect quick and easy breakfast idea to get your day off to a great start.
The History of Breakfast Tacos… A Tex-Mex Tradition
Breakfast tacos are a hallmark of Tex-Mex cuisine: a fusion of American and Mexican styles. The idea of the breakfast taquito has been around since the 1950s. But it was Austin, Texas, where the term “breakfast tacos” originated, served at Austin’s main restaurant, the Tamale House. The concept caught on and spread throughout Austin and across the country.
The traditional breakfast tacos were simple: a wheat tortilla with scrambled eggs, bacon, salsa, and cheese. We created our own take on these breakfast tacos, but we kept that simple Tex-Mex approach.
Ingredients for breakfast tacos
Ready to whip up your own version of this breakfast delicacy? This recipe is quick and easy to prepare. Here are the ingredients for these breakfast tacos:
- Frozen hash browns: The hash browns are reminiscent of another popular taco served at the Tamale House and add fantastic flavor and texture. You can substitute regular frozen hash browns if you can’t find the diced variety. (Of course you can also make homemade rösti from real potatoes.)
- Scrambled eggs: The other must-have taco for breakfast? Scrambled eggs! Toss them with cheddar cheese to make them nice and gooey.
- Hot Sauce and Salsa: They are always a necessity!
- Coriander: Some fresh coriander is crucial for the taste.
- Pickled onions: Pickled onions add flavor and crispiness. If you can, make a batch ahead of time.
You can also add fresh or pickled jalapenos if you like it even spicier! They’re not necessary, but they add a lot of flavor.
More topping ideas
Of course, the sky’s the limit when it comes to breakfast taco toppings! Simple is best with this style of taco, so don’t overdo it! But you can use whatever you like, like:
Variation: Egg Tacos in 5 Minutes!
Want to make an even faster version of these breakfast tacos? Or you don’t have potatoes on hand and don’t want to run to the store? Try our Egg Tacos in 5 Minutes! The egg filling in these tacos is amazing: adding a few simple spices makes it taste more like chorizo than eggs. We highly recommend them: go to the recipe to find out more.
Vegan variant
Can you make vegan tacos for breakfast? Absolutely! The best way to make this recipe vegan is to replace our scrambled eggs with our tofu scrambled eggs. It looks and tastes magical like eggs! Or you can use our vegan taco meat instead of eggs. Both make an incredibly delicious vegan breakfast taco.
Tip: Warm up the tortillas
The other important thing to remember about breakfast tacos: you need to reheat your tortillas! There’s nothing worse than a cold, hard tortilla. There are different ways to do this. How to Reheat Tortillas Like a Pro:
- Place them over the flame of a gas burner (preferably!). Place each tortilla directly on a gas burner for a few seconds on each side and rotate with tongs. This will slightly char the edges and warm the tortillas (this is how they look like in the pictures). Then throw them in a tortilla warmer!
- Heat them up in the oven. If you don’t have a gas burner, you can reheat them in the oven. Go to How to Reheat Tortillas.
More breakfast recipes
Need more inspiration to start the day? Here are some of our favorite breakfast recipes and vegetarian breakfast ideas to fuel your mornings:
This breakfast taco recipe is…
Vegetarian and gluten free. For vegans, replace the eggs with scrambled tofu. Or opt for black bean tacos or refried bean tacos.
The description
This breakfast taco recipe has an irresistible Tex-Mex flavor! Make these for a quick and easy breakfast idea that everyone will love.
- 3 cups frozen diced hash browns (12 ounces)*
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons Melt butter
- 6 Eggs (alternatively Tofu Scramble for vegan)
- ½ cup Cheddar cheese, plus more for topping
- 8th small tortillas (flour for authentic, corn for gluten-free)
- Fresh coriander, torn
- salsa
- Hot sauce (optional)
- Pickled red onions (optional)
- Sliced jalapeños or pickled jalapeños (optional)
- Boil potatoes: Prepare frozen rösti cubes according to package instructions. Or, heat ¼ cup olive oil in a skillet and add the potatoes, cook 12-15 minutes, stirring occasionally, until golden brown. Add 1 tablespoon of butter at the last minute. Season with about ¼ teaspoon salt and freshly ground black pepper.
- Stir the eggs: In a medium bowl, crack the eggs and whisk well. Stir in ¼ teaspoon kosher salt and plenty of freshly ground pepper. In a pan, heat the butter over medium heat. Tilt the pan to make sure the entire pan is covered in melted butter. Pour the eggs. Keep the heat medium. If the eggs are just beginning to set, use a flat spatula to slowly scrape parts of the eggs and create wrinkles. Scrape occasionally until eggs form soft wrinkles, about 1-2 minutes total. Add the cheese and remove them from the heat just before they are fully set.
- Warm up tortillas: Warm and char the tortillas by placing them over an open flame over medium-high heat for a few seconds on each side, turning with tongs until lightly charred and warmed through. (See Reheating Tortillas.)
- Assemble the tacos: Place the potatoes and scrambled eggs in the heated tortillas. Garnish with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
Remarks
*Or use frozen hash browns.
- Category: Breakfast
- Method: Cook
- Kitchen: Tex-Mex
- Diet: vegetarian
Keywords: Breakfast Tacos, Breakfast Tacos Recipe
