Breakfast Tacos with eggs, bacon, Salsa Verde, and cilantro
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5 from 1 vote

Breakfast Tacos

These Breakfast Tacos are perfect for weekend mornings.  You can customize them to your liking, but don't skip the homemade Salsa Verde as that's the most important step!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Mexican
Servings: 5
Calories: 465kcal
Author: Mexican Please


  • 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!


Calories: 465kcal | Carbohydrates: 30g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 748mg | Potassium: 381mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1008IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 3mg