Breakfast Tacos
In Texas, breakfast tacos aren't just food - they're a way of life. Fluffy scrambled eggs, crispy bacon, golden potatoes, and melted cheese wrapped in a warm flour tortilla. This is how the Lone Star State starts the day.
Equipment Needed
Instructions
Cook the bacon: In a large skillet over medium heat, cook bacon strips until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in the pan.
Cook the potatoes: Dice potatoes into 1/4-inch cubes. Add oil to the reserved bacon fat and heat over medium-high. Add potatoes in a single layer and cook without stirring for 3-4 minutes until golden on the bottom. Stir and repeat until crispy all over, about 10-12 minutes total. Season with salt.
Beat the eggs: While potatoes cook, crack eggs into a bowl. Add milk, salt, and pepper. Beat until well combined and slightly frothy.
Scramble the eggs: Melt butter in a non-stick skillet over medium-low heat. Add eggs and let sit for 20 seconds. Using a spatula, gently push eggs from edges to center, creating soft curds. Remove from heat while still slightly wet - they'll continue cooking.
Chop the bacon: Crumble or chop the cooked bacon into bite-sized pieces.
Warm the tortillas: Heat a comal or dry skillet over medium-high heat. Warm each tortilla for 20-30 seconds per side until pliable and slightly puffed. Stack and keep warm in a clean towel.
Assemble: On each warm tortilla, layer scrambled eggs, crispy potatoes, bacon pieces, and shredded cheese. The cheese will melt from the heat of the other ingredients.
Add toppings: Top with your favorite salsa, fresh cilantro, and avocado slices if desired. Fold and serve immediately!
💡 Pro Tips & Variations
- Use flour tortillas: In Texas, breakfast tacos are almost always made with flour tortillas, not corn. Fresh, homemade tortillas are ideal.
- Low and slow eggs: Texans like their eggs soft and fluffy, not rubbery. Keep the heat low and remove them from heat early.
- The Austin vs. San Antonio debate: Austin claims to have invented the breakfast taco. San Antonio begs to differ. Both cities make excellent ones!
- Swap proteins: Try chorizo, barbacoa, or bean and cheese for variety. All are popular Texas breakfast taco fillings.
- Wrap in foil: For to-go tacos, wrap in foil and let steam for a few minutes - this is how taco trucks do it.
- Salsa matters: A good salsa verde or roja can make or break a breakfast taco. Find a local favorite or make your own!