It’s time for breakfast tacos! I fell in love with breakfast burritos when I lived in San Diego for five years, I can think of no more satisfying meal, seriously. When my sister switched to a gluten free diet, I immediately mourned for her that she wouldn’t be able to eat breakfast burritos anymore.  I was skeptical that you could achieve anything as amazing with corn tortillas but these tacos proved me wrong.  For these tacos I brushed the shells with olive oil, generously salted them and b=then briefly placed them under the broiler.  I topped them with bacon, eggs (that I scrambled in bacon grease, intense, I know) amazing fresh salsa, and queso fresco.  You could totally add in potatoes, black beans and try out different cheeses too.

Breakfast Tacos

Ingredients

Directions:

1. Cook the bacon in a frying pan.  I use this technique from the kitchn, but bacon is bacon, so whatever way you prefer to cook it is fine.

2. crack 6 to 8 eggs in a bowl and add in a splash of whole milk, salt and pepper. Cook the eggs in a non-stick frying pan.  I used the same pan that I cooked the bacon in and left some of the bacon grease in there because I was feeling naughty.

3. Dice the avocados and crumble the queso fresco.

4. Lay the corn tortillas on a large baking sheet.  Brush tortillas with olive oil and sprinkle with sea salt. Place in the oven under the broiler setting for a minute or two until the tortillas are starting to bubble a little but not browning yet.

5. Assemble the tacos by dividing evenly the eggs, bacon, cheese, avocado and salsa.

6. Enjoy!

If you make these breakfast tacos please share on instagram using hashtag #rainbowdelicious and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

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5 from 5 votes

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Breakfast Tacos

Start your day off right with these delicious breakfast tacos; eggs, bacon, avocado, salsa, queso fresco on corn tortillas.

Course Breakfast, lunch, Side Dish

Cuisine American, Mexican

Keyword avocado, bacon, brekafast, eggs, tacos

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Calories 509 kcal

Ingredients

• 6 corn tortillas
• olive oil
• sea salt & freshly cracked pepper
• 8 eggs
• splash of milk
• 8 slices of bacon cooked and crumbled
• fresh salsa
• queso fresco crumbled
• 3 small avocados diced

Instructions

1. crack 6 to 8 eggs in a bowl and add in a splash of whole milk, salt and pepper. Cook the eggs in a non-stick frying pan.

2. Dice the avocados and crumble the queso fresco.
3. Lay the corn tortillas on a large baking sheet. Brush tortillas with olive oil and sprinkle with sea salt. Place in the oven under the broiler setting for a minute or two until the tortillas are starting to bubble a little but not browning yet.
4. Assemble the tacos by dividing evenly the eggs, bacon, cheese, avocado and salsa.

Nutrition Facts

Breakfast Tacos

Amount Per Serving

Calories 509 Calories from Fat 348

% Daily Value*

Fat 38.7g60%

Saturated Fat 10.4g65%

Cholesterol 251mg84%

Sodium 826mg36%

Potassium 800mg23%

Carbohydrates 21.3g7%

Fiber 8.5g35%

Sugar 1.8g2%

Protein 22.2g44%

Calcium 75mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.