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!
OTHER TACO RECIPES WE ARE CRAZY FOR!
- Easy Beef Taco Casserole. Perfect for a crowd.
- Stuffed Taco Potatoes. Taters full of taco goodness!
- Taco Wraps. Because a sandwich is better when it’s mostly taco.

Cheesy Bacon and Egg Tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Breakfast
Method: Stovetop
Cuisine: Mexican
Description
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.
Ingredients
- 4 slices bacon chopped
- 1 cup cherry tomatoes, cut in half
- 4 eggs, beaten
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 avocado, peeled, pitted and chopped
- Chopped fresh cilantro or parsley
- 4 corn or flour tortillas, warmed
- Tabasco sauce (optional)
Instructions
- Put the bacon in a large skillet and cook until crispy. Remove to paper towels to drain, leaving drippings in the skillet.
- Add the tomatoes to the skillet and stir until they are breaking down and tender. Remove and set aside.
- Add the butter to the skillet and when it is melted, add the eggs and half the cheese.Stir constantly until the eggs are just set.
- Divide the eggs among the 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!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
I’ll be making these for Cinco de Mayo – sans avocados (never acquired a taste for their texture). I too love corn tortillas charred over a gas burner. In the introduction you say to use 3 eggs, and in the recipe you say 4. Which is correct? Can’t wait to see what kind of birthday cake the Southern husband gets. Happy Birthday, hubs!
Thank goodness for your eagle eye – it is four eggs. ???? And I’m zeroing in on my Heath Bar Birthday cake! Happy weekend!!