Cheesy Bacon and Egg Tacos

This recipe for easy cheesy bacon and egg tacos adds some fun flavor to your breakfast. Sweet cherry tomatoes and avocado round out this dish with some healthy vegetable goodness.

I have so many happy reasons to be sharing this recipe with you! For one, we are coming up on Cinco de Mayo, and you are pretty much REQUIRED to eat scrumptious cheesy tacos on Cinco de Mayo.

It’s on May 5th, and we are already figuring out the celebratory menu, and you know it will include tacos of some form!

Another happy reason is that this guy’s birthday is coming up…

…my sweet Southern husband, and this recipe is on his list of favorites. If you’ve had a chance to visit my Recipe Search Page, you know that you can look for specific recipes by event, holiday, meal, and so on.

And one of the “events” is The Southern Husband’s Favorites (where you will not find any of my Brussels sprouts recipes) but where you will find this taco recipe.

So it might just be on the Birthday Week Menu! I have lots of ideas for making all his favorites that week, which brings me to an important question.

Can you eat tacos for breakfast?

YES. YES YOU CAN. Tacos are speedy to make, and as with this version you can fill them up with all the good breakfast things like eggs, bacon, a little cheese and some veggies.

Kind of like omelets, with a nice warm tortilla playing the part of the toast.

How to heat up tortillas

You can use either corn or flour tortillas for these tacos (flour tacos are softer, while corn tacos are more substantial) but one way or the other you want to warm them up.

You can wrap them in foil and pop them in a 350 degree oven for about 10 to 15 minutes. This is a good way to heat a bunch of tacos at once – I do about 4 per package.

You can wrap them in damp paper towels and pop them in the microwave for 30 seconds – again, you can do 4 of them at once.

But my FAVORITE way is to turn my stove gas burner on low, use tongs to lay the tortilla right on the burner grate and let them sit for about 15 seconds or so, just until they are getting a little char on one side – I love that flavor!

How to make cheesy bacon and egg tacos

Chop up four slices of your favorite bacon in a large skillet and cook it up until it is nice and crispy. Scoop it out and pop it on to paper towels to drain, leaving drippings in the skillet.

Add a cup of chopped cherry tomatoes to the skillet and stir until they are breaking down and tender. Now scoop them out and set aside.

Add a couple tablespoons of butter to the skillet and when it is melted, add 4 beaten eggs and a half cup of shredded cheddar cheese (you can also use a Mexican blend). Stir constantly until the eggs are just set.

Divide the eggs among 4 warm tortillas and top with bacon, cooked tomatoes, avocado and more cheese. Sprinkle with cilantro or parsley, and if you are feeling adventurous, a little Tabasco sauce!

And now I have to start considering birthday cake options!

Print

Updated (and made even more delicious!) from a previously published Framed Cooks post!