These Breakfast Tacos are designed to be as efficient as possible because it’s early and you’re still waking up right?!
And while there’s leeway on the fixings, the homemade Salsa Verde is non-negotiable. A freshly blended Salsa on morning eggs is a real treat so no skipping this step!
How To Make Breakfast Tacos
The oven is a good helper for this morning friendly recipe, so we’ll start by loading up a sheet tray with the bacon and tomatillos:
6-8 slices bacon
4-5 rinsed and de-stemmed tomatillos
The bacon will need around 20 minutes in the oven (350F) and the tomatillos prefer the same amount of time — perfect! And yes, you could cook both of these on the stove-top if you want. 4 Different Ways to Make Salsa Verde.
Here’s how they looked 20 minutes later:
I usually set the bacon aside on a plate lined with paper towels so it can drain a bit.
We’ll add the roasted tomatillos to a blender along with:
1/2 small onion
1 garlic clove
1 jalapeno (or serrano) Jalapeno vs. Serrano: What’s the Difference?
10-12 sprigs cilantro
Give it a whirl and say hello to Salsa Verde!
I used the whole jalapeno for this batch, but keep in mind that you can always start with 1/2 or 1/4 of the jalapeno if you want a milder version — to increase the heat simply add additional slivers of jalapeno until it tastes right to you.
This is the world’s easiest Salsa to make but don’t let the simplicity fool you! It’s a real treat when fresh out of the blender and it works wonders when paired with eggs.
For the eggs I chopped up:
And cooked them off in some oil and butter.
Once the onion has softened you can add the whisked eggs along with some salt and freshly cracked pepper.
I used 1/4 teaspoon salt for 8 eggs knowing that there’s bacon in these tacos — if you’re not using bacon then you may want to add a bit more salt to the eggs.
Once cooked you’ll have a bowl full of scrambled eggs that should easily serve 4-5 peeps, depending on how hungry everyone is!
I like these Breakfast Tacos best with flour tortillas, but keep in mind that you can always use corn tortillas for an equally good result.
And yes, you could plop the tortillas in the microwave to warm them up, but if you have time it’s worth heating them up in a dry skillet.
Using the skillet also gives you the added benefit of melting the cheese!
Once the tortillas are warm you can load them up as you see fit. For this batch I used:
the egg mixture
the bacon chopped into bits
plenty of Salsa Verde
freshly chopped cilantro
And they were a real treat!
Crisping up the tortillas also makes them easier to eat as you can fold them in half without losing any toppings.
I think these Breakfast Tacos are a great fit for weekend mornings, so please keep them in mind if you want a spicy start to your Saturday.
They’re wildly versatile too, so feel free to let your friends and fam customize the fixings — just don’t skip the homemade Salsa Verde as that brings it all together 🙂
- 8 eggs
- 8-10 small flour tortillas
- 6-8 slices bacon
- 1 cup cheese (I used Jack)
- 1/4 small onion
- 1 jalapeno (or serrano)
- 1/4 teaspoon salt (plus more if not using bacon)
- freshly cracked black pepper
- olive oil
- butter (optional)
- cilantro (optional)
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 small onion
- 1 garlic clove
- 1 jalapeno (or serrano)
- 10-12 sprigs cilantro
- Start by husking and rinsing the tomatillos. I usually de-stem them as well. Add the tomatillos to a baking sheet along with 6-8 slices of bacon and cook everything in the oven at 350F. The bacon will need around 20 minutes to fully cook and I usually keep an eye on it as it gets close.
- Once cooked set the bacon aside on a plate lined with paper towels to drain. Once drained you can optionally chop up the bacon into smaller bits for the Tacos.
- Add the roasted tomatillos to a blender along with the remaining Salsa Verde ingredients: 1/2 small onion, 1 rinsed and de-stemmed jalapeno, 1 peeled garlic clove, 10-12 sprigs rinsed cilantro. I usually twist off and discard the bottom, thicker part of the cilantro stems but use the upper stems that hold the leaves together. And keep in mind that you can always start with 1/2 or 1/4 of the jalapeno if you want a milder batch. After taste testing, simply add additional slivers of jalapeno if you want to increase the heat.
- Finely dice 1/4 small onion and 1 jalapeno and add them to a skillet along with a glug of oil and a knob of butter (optional). As that cooks you can crack and whisk 8 eggs in a mixing bowl. Once the onion has softened add the eggs to the skillet along with 1/4 teaspoon salt and some freshly cracked black pepper. I usually use medium heat to cook the onion and jalapeno, and then lower the heat a tad to cook the eggs. Note: if you're not using bacon you may want to add a bit more salt to the eggs.
- Stir the eggs regularly until fully cooked and then set them aside in a bowl.
- If possible, try to warm up the tortillas a few at a time in a dry skillet over medium heat. I usually add cheese to them while they're in the skillet. Cook until there are light brown spots forming on the underside of the tortillas.
- Once the tortillas are warm you can load them up with the egg mixture, bacon, Salsa Verde, and freshly chopped cilantro (optional). Serve immediately.
- For bigger groups feel free to put all the fixings in separate bowls on the table so that your friends and family can build their Tacos to their liking. Enjoy!
Want more breakfast recipes? Check out 14 Mexican Breakfast Recipes To Wake You Up!