Enjoy a delicious and festive breakfast this Cinco de Mayo with these delicious Breakfast Tacos! Warm and toasty flour tortillas are filled with (fat free!) refried beans, fluffy scrambled eggs, chopped bacon and your favorite toppings! Yields 8 tacos and will serve 4 (2 tacos each).
Cinco de Mayo lands on a Friday this year but that doesn’t mean you can’t enjoy breakfast tacos over the weekend! In fact, I encourage it. Truthfully, you could eat these for breakfast, lunch or dinner.
Because breakfast tacos are always a good idea.
And these specific breakfast tacos are so good! Warm and slightly toasty tortillas are filled with homemade (fat free!) refried beans, fluffy scrambled eggs and bacon! From here it’s a choose your own adventure sort of situation. You can top with diced avocado, salsa and/or hot sauce, sliced jalapeño for some extra heat and any cheese your heart desires.
When I visited Austin, Texas in 2013 I had some the best breakfast tacos ever. And this is my nostalgic attempt of recreating those same amazing tacos.
To Make These Breakfast Tacos You Will Need:
- tortillas – We like to use uncooked tortillas, however use your favorite!
- refried beans – Use homemade, fat free or your favorite store-bought.
- bacon – To keep these on the lighter side, use center cut bacon.
- eggs – We love Vital Farms because they have rich deep yellow yolks. (not sponsored)
optional toppings:
- avocado
- salsa
- hot sauce
- cilantro
- jalapeños – Raw or pickled.
- cotija cheese – Or use any cheese you prefer.
Add bacon to a clean dry skillet and heat over medium to medium-low. Working in batches if necessary, cook 12 ounces center cut bacon until crispy. Transfer to a paper towel lined plate to drain any excess grease and let cool. Move to a cutting boards and roughly chop. Remove and discard any fat in the pan and wipe clean.
Prep any optional toppings while the bacon cooks.
Meanwhile also preparing the refried beans. I like to use this homemade fat free refried bean recipe, however you can use whatever you prefer.
While the bacon cooks, in a separate pan, warm 8 soft flour tortillas. I prefer to use raw (uncooked) tortillas and pan toast them. Keep the tortillas warm by wrapping in a clean kitchen towel.
Next crack 8 eggs into a large liquid measuring cup and season with a small pinch or two of kosher salt and some freshly ground black pepper.
Whisk well until thoroughly combined and fluffy.
Meanwhile, preheat a 10-inch nonstick skillet over medium to medium-low heat. Lightly spray with nonstick spray, I like avocado oil, ghee oil or extra-light olive oil. Once preheated, pour in the beaten eggs.
As the eggs cook, use a rubber spatula to scrap the bottom and sides of the pan.
Once the eggs are set and no longer liquids, remove off of the heat.
Spread warm tortillas with beans, divide the scrambled eggs and top with bacon, salsa, avocado, salsa and jalapeños and cilantro.
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Enjoy! And if you give these Breakfast Tacos a try, let me know! Snap a photo and tag me on twitter or instagram!
