Breakfast Tacos Recipe

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook until bacon is crisp, 8–10 minutes, turning occasionally for even browning. Transfer to a paper towel–lined plate to drain. When cool, roughly chop or crumble into bite-sized pieces.

Prepare eggs

Crack the eggs into a bowl, add the milk, 0.5 tsp kosher salt and 0.5 tsp black pepper. Whisk until fully combined and slightly frothy.

Scramble eggs

Heat a nonstick skillet over medium-low heat and add the butter. When butter melts and foams but does not brown, pour in the egg mixture. Let eggs set for a few seconds, then gently push edges toward center with a rubber spatula, forming soft curds. Continue folding slowly until eggs are mostly set but still moist, 2–3 minutes. Remove from heat (residual heat will finish them) and keep warm.

Warm tortillas

Warm a separate dry skillet over medium. Lightly brush each tortilla with a bit of vegetable oil (or spray), and warm 30–45 seconds per side until pliable and slightly golden spots appear. Stack and cover with a clean towel to keep warm.

Assemble tacos

On each warmed tortilla, place 1/2 cup shredded cheese, distribute scrambled eggs evenly (about half the eggs per two tortillas), top with crumbled bacon, 1/2 cup shredded lettuce per two tacos (divide evenly), 2 tbsp pico de gallo per two tacos, and sprinkle with 1 tbsp fresh cilantro. Season with remaining 0.5 tsp salt and 0.5 tsp black pepper across both tacos if desired. Fold gently and serve immediately.

Dice the tomato into small 1/4-inch pieces, finely dice the onion, and mince the jalapeño (remove seeds for less heat). Combine tomato, onion, jalapeño, 1 tbsp chopped cilantro, lime juice and 0.25 tsp salt in a small bowl. Stir, taste, and adjust salt or lime as needed. Let sit 5–10 minutes to allow flavors to meld before topping tacos.

Hash browns

If serving hash browns: heat 1 tbsp olive oil or butter in a skillet over medium-high. Add 1 cup thawed shredded hash browns in an even layer, press lightly, and cook undisturbed for 3–4 minutes until golden. Flip in sections and cook another 3–4 minutes until crispy and cooked through. Season with 0.25 tsp salt and serve alongside tacos.

Fresh fruit

If serving fruit: combine 1 cup mixed fresh fruit in a small bowl. If desired, toss with a squeeze of lime and a pinch of chopped cilantro for brightness. Serve chilled alongside tacos.