Breakfast Tacos
When you need a high protein meal prep breakfast idea that makes a quick breakfast in the morning, this Breakfast Tacos recipe will satisfy all those requirements and it tastes great!
Most everyone has heard of the breakfast burrito because they are on the menu of fast-food restaurants all over the country. But, have you heard of a breakfast taco? Breakfast tacos were something I was introduced to in deep south Texas a few years ago, and I love it then. So this morning, I wanted to recreate those breakfast tacos.
Clean Out the Refrigerator Recipe
This is one of those recipes that you don’t have to follow exactly to get a great tasting breakfast taco, and the amounts that you do need of each item are relatively small so you can clean out your refrigerator and make a great meal all at the same time! This dish is much like a quiche. It is delicious, is perfect for reducing food waste in the kitchen, and maximized your budget! You will be surprised at how quickly just a little of this and a little of that will fill your mixing bowl.
Ingredients
Usually, there are a few basic ingredients that are pretty much a requirement for a breakfast taco like:
- Tortillas
- Eggs
- Cheese
But, you can add all sorts of things to this recipe to use what you already have:
- Bacon
- Sausage
- Chorizo
- Black beans
- Refried beans
- Pinto beans
- Potatoes
- Onion
- Bell pepper
- Corn
- Tomatoes
- Salsa (red or green!)
- Rotel
- Cilantro
- Pickled Radishes
- Taco Seasoning
- The list goes on and on!
Breakfast for a Crowd on a Budget
As written, this recipe will feed a family of 4-6 for one breakfast. However, if you are feeding a larger crowd, are meal prepping for a family for the week, or have a family with large appetites, doubling or tripling the recipe is very simple. In fact, I only used half a pound of breakfast sausage, 3 strips of bacon, and a half bag of shredded cheese when developing this recipe and was very happy with the proportions. By doubling the recipe, you will eliminate the leftover ingredients in the refrigerator and make your breakfast tacos a hit for more than one meal or a larger crowd.
Meal Prepping Breakfast Tacos
Because the assembly process of this recipe is so quick, meal prepping breakfast tacos couldn’t be easier! Just cook up your filling mixture and store it in an air-tight container for up to 3 days in your refrigerator. When you want to make breakfast tacos, just reheat the filling mixture, warm your taco-sized tortillas, and top with any toppings you might want like salsa, cilantro, or even some avocado!
Serving Size: How Many Breakfast Tacos Per Person?
Depending on the appetite of your family and how much filling you put in each taco, a general serving size would be 2 to 3 breakfast tacos per person. Therefore, the recipe as written will make anywhere from 8 to 18 individual tacos. Obviously, the fuller you stuff your taco, the fewer tacos you will get.
Is This Recipe Gluten Free?
Yes! As long as you use the soft corn tortillas which are usually gluten free, this is an excellent gluten free breakfast recipe!
Breakfast Tacos
Delicious, quick, and easily meal prepped! Easily adaptable to what you have on hand in your kitchen. These breakfast tacos will be a hit!
Ingredients
- 1/2 pound Ground Breakfast Sausage
- 3 strips of Bacon
- 1 C diced Red Potatoes
- 6 Eggs
- 1 T. Milk
- 1 C Cooked Black Beans
- 1 t. Taco Seasoning
- 1 C Shredded Mexican Blend Cheese
- Small Taco-Sized Corn Tortillas
- Salsa or Taco Sauce (I used Old El Paso Cilantro Lime Fire Roasted Verde Sauce)
- Diced Avocado
Instructions
- Heat your skillet and cook bacon until done.
- Remove bacon from skillet, leaving the grease in the pan, and place in a large bowl. Crumble or dice bacon when cooled.
- Add ground sausage to the skillet. Cook until sausage is done.
- Remove sausage from skillet, and place in the bowl. (Leave grease in the skillet.)
- Add diced potatoes, salt and pepper to the skillet and cook until the sides are golden brown and they are soft throughout.
- While the potatoes are cooking, whisk together 6 eggs, salt, pepper and milk in a bowl.
- When potatoes are finished cooking, place them in the bowl with the rest of the cooked ingredients.
- Pour the scrambled egg mixture into the skillet and cook until done.
- Place scrambled eggs into the cooked ingredients bowl.
- Pour in 1 cup of cooked black beans into the skillet. Season with taco seasoning and warm through.
- Add the beans to the cooked ingredients bowl along with the shredded cheese.
- Mix the ingredients until everything is combined and the cheese has melted.
- Warm the tortillas
- Assemble the tacos by putting 1-2 T of filling into each tortilla. Top with diced avocado and salsa/taco sauce of your choice.
- Enjoy!
Notes
Filling can be stored in an air-tight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 246mgSodium: 743mgCarbohydrates: 25gFiber: 6gSugar: 3gProtein: 26g
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