Oven-Baked Breakfast Tacos

This easy recipe can be turned into make-ahead breakfast tacos in a few separate ways, so you can enjoy these tacos when it is convenient for you!
Prep the Ingredients and Assemble Later: Cook the bacon, the potatoes and the scrambled eggs as directed in Steps 1 through 4, but do not arrange the tortillas as directed in Step 3. Allow the fillings to cool. Store them separately, in microwavable covered containers, in the refrigerator up to 2 days ahead of when you want to make the tacos. To assemble the tacos, remove the lids from the fillings. Cover with plastic wrap and give each a quick zap in the microwave for a minute or so, until they are heated through. Arrange the tortillas as directed in Step 4 and fill and bake the tacos as directed in Step 6.

Make and Freeze the Breakfast Tacos: Prepare the tacos as directed but allow them to cool to room temperature after baking. Wrap each taco in plastic wrap and please in a resealable freezer storage bag. Store in the freezer for up to 1 month. To reheat one taco at a time, unwrap the taco and place on a microwavable plate; cover loosely with the plastic wrap. Microwave on Medium-High (70%) 1 to 3 minutes or until heated through.

This easy breakfast taco recipe is a great one to prep to enjoy as a grab-and-go breakfast throughout the week! You can either make and refrigerate the tacos if you plan to use them all during the week, or they can be frozen for longer storage. Either way, you can pull one out and reheat it in the microwave, for a hot and hearty breakfast in just a few minutes. Reheat one as you enjoy your morning coffee or take one to work and reheat it when you arrive. What a tasty way to start your day!
Refrigerated Breakfast Tacos: You can make the tacos, let them cool and wrap them individually in plastic wrap. Store them in the refrigerator for up to 4 days. To reheat one taco at a time, place the unwrapped taco on a microwavable plate and cover loosely with the plastic wrap. Microwave on Medium-High (70%) about 1 minute or until heated through.

Frozen Breakfast Tacos: See FAQ above for how to make, freeze and reheat tacos once they are frozen.

You can swap one or more of the breakfast taco ingredients in these tasty Mexican breakfast tacos and make it different every time or to use up ingredients you already have on hand:
Bacon Stand-Ins: Try chopped cooked ham, cooked, and crumbled breakfast sausage or chorizo.

Make it Spicy Potatoes: Add a little cayenne pepper, cumin or smoked paprika with the taco seasoning.

Add Beans: Stir 1/2 cup rinsed and drained canned black beans or chili beans into the eggs before cooking them.

Swap the Cheese: Try pepper Jack, cheddar, or pizza cheese instead of the Monterey Jack cheese.

If you love Mexican-inspired breakfast dishes, try our Easy Breakfast Burritos next.

Soft, 6-inch corn tortillas are our preferred type and size of tortillas to use for this egg taco recipe. They add authentic corn flavor to this dish and are sturdy for holding all the yummy fillings. 6-inches is the perfect size to fit all the fillings without either over stuffing them or having a lot of unfilled tortilla to eat.
Try using whatever soft tortillas you have on hand—flour, whole wheat, or even gluten-free tortillas, but you will have to adjust the amount of all of the fillings you put in them, depending on the size. Fresh tortillas are better than ones you have had lurking in your fridge for a while, as they tend to dry out over time, making them crack more easily when folded or bent. We do not recommend hard shell taco shells for this recipe as they will be difficult to fill without breaking.