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Bacon, Egg and Cheese Breakfast Taco Recipe

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Serves: 4

  • 6 large eggs (organic if preferred)
  • ¾ cup of skim milk
  • 8 to 10 slices of bacon
  • 2 to 3 large potatoes, diced
  • 1 cup of peppers, chopped
  • ½ cup of onions, chopped
  • ¼ cup of shredded mozzarella cheese
  • ½ cup of grated cheddar cheese
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of parsley
  • 1 tablespoon of chopped cilantro
  • 8 to 10 fresh flour tortilla shells

Tacos aren’t just for Tuesdays anymore. In fact, we encourage you to eat tacos any day of the week, and at any time of day — breakfast included! There’s no better way to put some pep in your step than with a delicious meal you don’t have to wait until dinner to enjoy.

While tacos may bring images of ground beef and salsa spices to mind, this no-frills egg breakfast taco recipe requires ingredients more befitting of a morning meal. What better way to lift yourself up out of bed than with the enticing aroma of sizzling bacon and freshly cooked eggs simmering on the stovetop early in the morning? If you’re a foodie, you’ll love having your favorite ingredients served up in a straightforward dish you can serve flawlessly in no time.

Start your morning off right with the best egg breakfast taco you can possibly imagine! Follow our guide below to whip up a delicious meal the whole family will enjoy.


  1. Place your bacon in a large skillet over medium heat. To ensure proper cooking, do not overlap or overcrowd the pan.
  2. Once the bacon pieces begin to sizzle, turn the heat down to medium-low and allow the meat to cook for an additional 4 to 6 minutes. Turn the pieces as they start to brown and remove the bacon from the stove once you achieve the desired level of crispiness. To eliminate any excess grease, transfer the bacon to a plate lined with napkins or paper towels.
  3. In a medium skillet, warm a tablespoon of olive oil over medium heat. Once the oil begins to sizzle, add your diced potatoes, peppers, and onions. Allow the contents to cook for 4 to 5 minutes before turning. Use a spatula to coat all the vegetables in oil. Turn the heat down to medium-low and cover with a tight-fitting lid. Allow the pan to sit for an additional 6 to 8 minutes.
  4. In a mixing bowl, combine the eggs, milk, salt and pepper. Whisk thoroughly until all ingredients are fully combined. Melt one tablespoon of butter in a skillet over medium heat, and add the egg mixture.
  5. Scramble your eggs, pushing the edges of the egg mixture toward the center as the mixture begins to cook. Once fully cooked, turn the heat down to medium-low and add the mozzarella and cheddar cheese to the top.
  6. Remove the skillet from the heated stove once the cheese melts fully.
  7. Place your fresh tortillas in a skillet over medium heat. Heat for roughly 30 seconds to a minute, flip and set on a plate.
  8. Add a spoonful of your sautéed vegetables to each tortilla shell. Divide your egg mixture into six servings and add your eggs to the tortilla shell, as well. Top off with the desired amount of cilantro and parsley and serve immediately.

To make this egg breakfast taco recipe with pure, fresh ingredients, count on Sauder for the best eggs. Use our store locator to find Sauder’s eggs in a store near you for guaranteed quality.

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