Breakfast Tacos Recipe

This simple breakfast tacos recipe with shredded beef, sweet peppers, and scrambled eggs makes this breakfast tacos recipe a family favorite for breakfast, brunch, or brinner in under 30 minutes.

There’s nothing quite like shaking things up at dinner and serving breakfast instead. My dad used to do this when we were kids when he was in charge of dinner. That’s when we had Grandma’s Eggs. These breakfast tacos scratch that itch, and they’re just one of the many easy Mexican recipes I love to make. They’re hearty, big on flavor, and versatile enough to make any time of day. Bonus: They’re ready in under 30 minutes. If you love my just like Taco Bell tacos, grilled steak tacos, and shrimp tacos with avocado crema, you’ve definitely got to try these!

Why You’ll Love It

• These breakfast tacos are ready in under 30 minutes.
• They can be eaten any time of day (we actually love them for doing breakfast for dinner)!
• These tacos are easy to make, delicious, and filling (they’re also freezer-friendly).
• You can easily customize these tacos with whatever protein and fillings you like.

What This Breakfast Taco Is Made Of

This is such an easy, flavorful breakfast taco recipe. I wanted to keep things as simple as possible for these shredded beef tacos, so I used the following ingredients to whip these babies up:

• Bell peppers–for color and nutrition (these will get sautéed with some onion)
• Yellow onion–I love the savory flavor onion lends to these breakfast tacos, and it’s a great companion to the bell peppers
• Vegetable oil–the oil of choice for sautéeing our veggies (you could use olive oil or avocado oil if you’d rather)
• Shredded Beef or ground beef–(we used Hormel Shredded Beef, but this item has since been discontinued). Use whatever protein of your choice (such as ground taco meat or carnitas, or chorizo). You could also skip the meat and use tofu or beans.
• Flour tortillas–though you could use corn if you prefer, 5-inch tortillas are the optimal size for these tacos
• Butter–for cooking the eggs
• Eggs–I scramble them up for this recipe, but sometimes I like a fried egg with a runny center!
• Kosher salt–always, for flavor
• Black beans–you could also use pinto beans or refried beans
• Toppings of choice–such as fresh cilantro, thinly sliced radishes, pico de gallo, guacamole, salsa, quick-pickled onions, a squeeze of lime, sour cream or crema, and/or a sprinkling of cotija cheese or queso fresco

Find the complete recipe with measurements below.

How to Make Breakfast Tacos

• Sauté your veggies. Sauté the onion and bell pepper until they soften.
• Brown your meat. To the peppers and onion mixture, we added Hormel shredded beef (which has since been discontinued) The convenience of grabbing this package from the grocery store meat aisle made up for the fact that I wasn’t cooking the whole shebang from scratch. The spices from the shredded beef flavored the rest of the mixture so we didn’t need to add anything else.
• Heat up some beans for extra protein, flavor, and texture. You could sub in pinto or refried beans if you prefer.
• Cook your eggs. I like to use scrambled eggs here (a dash of milk or water always makes them creamier), while my husband is a fan of a sunny side up egg instead.

• Warm or char your tortillas. Flour tortillas are most often my preference for soft tacos. We used the 5-inch taco tortillas, but if you prefer corn by all means go for it. I warmed the tortillas on the burner of the gas stove, moving the tortillas constantly over the flame for about 30 seconds or until they had a light char for flavor.
• Top and serve. For breakfast taco toppings, we usually go for tomatoes, avocado, salsa, and crumbled cotija cheese. My homemade salsa verde or pico de gallo always pairs well for dipping. And for you cilantro fans, bring on the green stuff.

Recipe Substitutions and Variations

• Swap out a different protein. Try shredded pork like my carnitas, or use ground beef like I do in these ground beef tacos.
• Make them vegetarian. Skip the meat altogether and just make these with beans and eggs (or add tofu if you like). Roasted sweet potatoes would also be a yummy addition.
• Try a different tortilla. Use yellow or blue corn tortillas if you like.
• For toppings, the sky is the limit. You could add guacamole, quick-pickled onions, pico de gallo, or this smoky salsa.

FAQ and Recipe Tips

• Are breakfast tacos common in Mexico? Absolutely! Breakfast tacos originated in Northern Mexico (and were called “tacos de guisados”). They eventually became popular in Texas and are a popular part of Tex-Mex cuisine.
• If you don’t have tortillas on hand, you could serve these breakfast tacos burrito bowl-style over a bed of rice. I feel like serving them in this fashion would make them more of a brinner item, but you do you!
• For a spicier dish, garnish your tacos with pickled or fresh jalapeños. The heat from the pepper pairs nicely with the rich shredded beef. Alternatively, you could add a few shakes of hot sauce.

Storage Tips

To make these shredded beef tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese, and cilantro — the salsa will be fine), simply fold your tacos up like a burrito, wrap them in foil, and place them in a freezer bag. To reheat, preheat your oven to 400°F, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.

see more: 70 Best Mexican Recipes for Cinco de Mayo

More Easy Taco Recipes to Make

• Just Like Taco Bell Tacos
• Slow Cooker Smoky Pulled Pork Tacos
• Shrimp Tacos with Avocado Crema
• Grilled Steak Tacos
• Shredded Chicken and Zucchini Tacos

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.88 from 8 votes

Breakfast Tacos Recipe

Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.

Print SaveSaved!

Course Main Course

Cuisine Mexican

Keyword Breakfast Tacos

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 628.45kcal

Ingredients 

½x1x2x3x

• 1 tablespoon vegetable oil
• 1 green bell pepper , seeded and sliced
• 1 orange bell pepper , seeded and sliced
• 1 medium yellow onion , peeled and sliced
• 12 ounces taco meat or shredded beef (precooked) , (or carnitas, or other pre-cooked protein of choice)
• 8 5-inch flour tortillas
• 1 tablespoon butter
• 8 eggs
• Splash of milk or water
• Kosher salt
• 15 ounce can black beans
• 1 avocado , peeled, pitted and chopped
• 1 to mato , chopped
• ½ cup cotija cheese , crumbled
• Salsa
• cilantro

Cook ModePrevent your screen from going dark

Instructions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
• Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.
• In a different 12-inch skillet, melt the butter over medium heat.
• Meanwhile, warm the beans in a small saucepan over medium heat.
• Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet with the melted butter. Cook, stirring often with a spatula until the eggs are softly cooked.
• Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato, and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.

Notes

To make these tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro – the salsa will be fine), and simply fold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.

Nutrition

Calories: 628.45kcal | Carbohydrates: 73.95g | Protein: 30.32g | Fat: 23.24g | Saturated Fat: 8.59g | Cholesterol: 204.35mg | Sodium: 1212.17mg | Potassium: 810.38mg | Fiber: 9.2g | Sugar: 7.68g | Vitamin A: 1006.42IU | Vitamin C: 38.12mg | Calcium: 224.63mg | Iron: 7.1mg

More Easy Mexican Recipes You’ll Enjoy

• Chilaquiles with Eggs
• Chicken Tortilla Soup
• Beyond Easy Chicken Mole Enchiladas
• Game Day Sheet Pan Nachos 2 Ways
• Slow Cooker Mexican Pot Roast

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