Breakfast Taco

My grandpa, a man of few words and a well-worn cast iron skillet, used to say that the secret to a good day is a good breakfast. And for him, that was never a bowl of cereal. It was a warm tortilla, cradling something simple and perfect, eaten standing over the sink while the sun came up. He’d call it a “handheld sunrise.” To this day, the smell of a tortilla toasting directly on the gas burner flame is the smell of possibility. It’s the promise that no matter what the day throws at you, you started it right.

This isn’t about some overstuffed, complicated monstrosity. It’s about the perfect, simple alchemy of a few humble ingredients. It’s the breakfast taco I make for myself on busy mornings, for my husband when he needs a little extra love, and for my kids when I can convince them that yes, cheese and eggs do belong in a tortilla.

Quick Look

Why You’ll Love This Recipe

• It’s faster than driving through a coffee shop. Seriously. From fridge to plate in 15 minutes flat.
• Infinitely customizable. This is a formula, not a rigid rule. I’ll give you all my favorite variations below.
• The ultimate clean-out-the-fridge meal. That lone sausage, the handful of spinach, the last bits of cheese? They’ve found their purpose.

Grab These

• The Base:
  • 2 small (6-inch) corn tortillas (I’m a brand loyalist here—Mission or La Banderita never let me down)
  • 2 large eggs
  • 1 tablespoon of milk or water (makes the eggs fluffier, trust me)
  • A pinch of kosher salt and a good crack of black pepper
• The “Glue” (choose one):
  • 2 tablespoons shredded sharp cheddar or Monterey Jack
  • A crumbling of cotija or feta cheese
• The Star (choose one or two):
  • 2 strips of bacon, cooked and crumbled
  • 1 fully-cooked sausage patty, chopped
  • A big spoonful of black beans, rinsed and warmed
• The Freshness (non-negotiable, in my opinion):
  • A few thin slices of avocado or a dollop of good guacamole
  • A tablespoon or two of your favorite salsa (I love a smoky Herdez Salsa Casera)
  • A few cilantro leaves (if you’re one of those people who thinks it tastes like soap, I forgive you… but maybe try parsley instead?)
  • A wedge of lime for squeezing over everything

Let’s Make It

First, let’s talk tortillas. Please, I’m begging you, do not just pull them cold from the package. The single most important step to a transcendent taco is warming your tortillas. My method? Directly over the medium flame on my gas stove for 15-20 seconds per side, using tongs, until they’re lightly charred and pliable. If you have an electric stove, a dry skillet over medium-high heat works just as well. Keep them wrapped in a clean kitchen towel while you cook everything else—it makes them soft and steamy.

Now, for the eggs. This is my preferred method for tacos: the soft scramble. Crack your two eggs into a bowl, add that splash of milk or water, and beat them with a fork until they’re just combined. Don’t go crazy. Heat a small non-stick skillet over medium-low heat with a tiny pat of butter or a drizzle of oil. Pour the eggs in. This is the key: let them sit for a moment, then gently push the cooked eggs from the edges toward the center with a spatula. You’re creating soft, curdy folds. Take them off the heat just before they look fully done—they’ll carry over cook to perfection. Season with that salt and pepper.

Assembly time. Lay your warm, gorgeous tortillas on a plate. Divide the soft scrambled eggs between them. Immediately top with your cheese so it gets a little melty from the heat of the eggs. Now, add your chosen protein—the bacon, sausage, or beans. Then, the confetti of freshness: the avocado, the salsa, the cilantro.

The final, crucial step? A squeeze of fresh lime juice over the top. It cuts through the richness and makes every single flavor pop. Fold and eat immediately. No forks required.

Nutritional Facts (Per Serving – 2 Tacos)

Variations & Add-Ins

• The “Everything But The Kitchen Sink”: Sauté some diced onion and bell pepper before adding the eggs. A classic for a reason.
• The “Breakfast for Dinner”: Add a few slices of sautéed chorizo (remove the casing!) and top with a fried egg for a runny yolk situation. Divine.
• The Green Goddess: Sauté a big handful of fresh spinach with a minced garlic clove until wilted, then mix it right into your scrambled eggs.

Serving Ideas

This is a whole meal in a hand, but if you’re feeding a crowd or just feeling extra, I love serving these with a big platter of fresh fruit like melon and pineapple. For a truly decadent weekend brunch, a side of crispy breakfast potatoes or creamy black beans is never a wrong answer.

Storage & Reheating

These are best enjoyed immediately. However, you can prep the components! Keep cooked bacon or sausage, shredded cheese, and chopped veggies in separate containers in the fridge for up to 3 days. Warm your tortillas and scramble your eggs fresh each morning for a lightning-fast assembly.

My Two Cents (Pro-Tip)

WARM. YOUR. TORTILLAS. I know I already said it, but it’s the hill I will die on. A cold tortilla is cardboard. A warm, slightly charred tortilla is a hug for your fillings.

You Asked, I’m Answering (FAQ)

• “Can I use flour tortillas?” You can, of course! I personally prefer the sturdiness and corn flavor of a corn tortilla, but a small, soft flour tortilla is a delicious, pillowy alternative. Just warm it up the same way.
• “My eggs always get watery in the taco. What am I doing wrong?” You might be overcooking them! Overcooked eggs release their moisture. Take them off the heat while they’re still a little wet and shiny. Also, make sure your add-ins (like spinach) are thoroughly cooked and drained of any excess liquid.