Fully Loaded Breakfast Tacos

A chewy flour tortilla is the ultimate vessel for crispy bacon, scrambled eggs, and fried potatoes.

  • Serves

    Makes 12 tacos

  • Cook

    45 minutes


By Farideh Sadeghin

Published on January 11, 2016

The fully loaded breakfast taco has avocado, salty cheese, creamy eggs, and crisp bacon. Par-boiling the potatoes before pan-frying them keeps them tender, and a spritz of lime, standard issue on other tacos, adds welcome brightness here.


  • 12 lb. vine-ripe tomatoes, cored and diced
  • 1 Tbsp. fresh lime juice, plus wedges to serve
  • 1 Tbsp. minced cilantro, plus leaves for garnish
  • 1 Tbsp. minced red onion
  • 1 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 lb. Russet potatoes, peeled and cut into 1-inch pieces
  • 6 slices bacon
  • 1 tsp. ground cumin
  • 12 tsp. cayenne pepper
  • 1 Tbsp. unsalted butter
  • 12 eggs, lightly beaten
  • 12 8-inch flour tortillas, warmed
  • 2 oz. cotija cheese, crumbled
  • 1 avocado, halved, pitted, peeled, and thinly sliced


Step 1

In a small bowl, toss tomatoes, lime juice, cilantro, oil, red onion, salt, and pepper and set salsa aside.

Step 2

In a medium saucepan, cover potatoes with salted water. Bring to a boil and simmer until just tender, about 10 minutes. Drain and set potatoes aside.

Step 3

Meanwhile, in a 10-inch nonstick skillet over medium, cook bacon, turning once, until crisp, about 8 minutes. Using tongs, transfer bacon to a paper towel-lined plate. Cool slightly, then break into 1⁄2-inch pieces. Return skillet to heat.

Step 4

Add potatoes, cumin, and cayenne to skillet and cook potatoes over medium-high, turning occasionally, until crisp, 10 to 12 minutes. Keep potatoes warm.

Step 5

Wipe skillet clean. Melt butter over medium, then add eggs, salt, and pepper and cook, stirring frequently, until eggs are just set, 4 to 5 minutes. Remove from heat.

Step 6

To assemble tacos, divide eggs between tortillas. Top each taco with potatoes, bacon, salsa, cotija, avocados, and cilantro leaves. Serve with lime wedges.

Watch: Breakfast Tacos in 60 Seconds

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