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Easy Breakfast Tacos are a delicious, crowd-pleasing meal that my kids ask for every week: eggs, potatoes, bacon, cheese – can’t go wrong!
We’ve been making these Easy Breakfast Tacos for years – it started when my kids were younger and pickier eaters – some would like the eggs and cheese only, others the bacon and potatoes. One thing I love about tacos is the ability for everyone to mix and match their meals to their own liking.
As my kids have gotten older these tacos have become a favorite – my boys especially love bacon and trying to snag a piece off the tray before dinner.
These tacos are so simple – I use store-bought hashbrowns to make this meal extra fast and simple on a weeknight. I’ve done them with homemade diced potatoes before – it’s delicious – but as a regular easy meal in our rotation, we’ve stuck mostly with pre-made hashbrowns. (We love the kind from Trader Joe’s.) But use whatever potatoes you’d like! I include options for that in my recipe below.
I also include my tips for the best-tasting, fluffiest scrambled eggs.
When you’re ready to eat, load each taco up with hashbrowns, bacon, eggs, cheese, and some toppings like salsa or hot sauce. My younger kids like ketchup on them 😉
Also, if you don’t have a tortilla warmer, they are life savers! You warm up the tortillas and they’ll keep warm and soft for over an hour in these. Linked the one we’ve had for a decade + here for you.
Easy Breakfast Tacos
Easy Breakfast Tacos are a delicious, crowd-pleasing meal that my kids ask for every week: eggs, potatoes, bacon, cheese – can't go wrong! Delicious for dinner or breakfast.
Ingredient amounts will vary based on how many people you are feeding. Make recipe smaller or larger as needed.
- eggs (I use 10-12 for our family of 6)
- grated potatoes or hashbrowns (I use frozen ones to make it easy but you can make them fresh too)
- bacon (I use a 1 lb. package for our family of 6)
- grated cheese
- optional – cilantro, lime, hot sauce, other toppings
You can pan fry the bacon but I find it cleaner to bake it. To bake: preheat your oven to 400°F.
Line a large rimmed baking sheet with parchment paper or foil. Place bacon strips onto baking sheet.
Bake for 15-25 minutes (time will vary based on thickness and fat level of bacon – most ovens cook a little unevenly so check at 15 minutes, remove any pieces that are done, and continue cooking the remaining slices).
Once all slices are cooked, remove from baking sheet with tongs and place onto a new baking sheet lined with paper towels.
Spray a new baking sheet with cooking spray and place frozen hashbrowns on it. Baking times will vary by type, but the Trader Joe's hashbrowns bake for about 15 minutes at 400°F.
If you prefer, you can also pan fry your hashbrowns, just be sure to use a nonstick pan. Pour hashbrowns into 1 tbsp. of oil and let them cook on one side until golden brown, then flip and cook until cripsy.
Once hashbrowns are done cooking, lightly salt and set aside.
Crack eggs into a medium-sized bowl. Whisk vigorously with a fork or small whisk. Salt lightly (I use about 1/4 tsp. salt for 12 eggs).
Heat a nonstick pan to medium-low heat. Spray with cooking spray.
Once warm, pour eggs in. Using a rubber spatula stir and pull away from bottom and edge of pan continuously. Don't stop the whole time – this keeps the eggs gently cooked and not overcooked!
Once eggs are almost done and slightly runny still, turn off heat. Continue to stir until as done as you'd like. Remove immediately from pan to stop cooking and put onto a serving plate or bowl.
Assemble taco by layering potatoes, eggs, bacon, and cheese in each tortilla. Top with salsa if desired, or hot sauce. Add any other toppings you'd like and enjoy!
These are great for dinner or breakfast. They can also be great on the go if wrapped up in some foil to stay warm. Hope you love these Easy Breakfast Tacos as much as we do – be sure to tag me if you make these tacos at @plumstreetcollective on Instagram.