The first place I tasted breakfast tacos was in Taco Deli in Austin. After that chewy first bite, I knew I would definitely come back for more. If you are a Tex-Mex aficionado, you would have noticed that many of the popular Tex-Mex cuisines have evolved over the past two decades. There are lots of variations in breakfast tacos these days.
However, the one that impressed me the most is simple and straightforward.
This version has a warm tortilla topping with fluffy scrambled eggs, a bit of bacon, a mix of onions, potatoes, and chili, not forgetting cheese and salsa. This version is not only delicious, but it is also easy for almost anyone to pull it off. I learned that many people reserve breakfast tacos for mornings of weekends alone. If you are in this habit, it might interest you to know that breakfast tacos can be enjoyed on any morning of the week rather than weekends alone.
The secret to making tacos friendly for weekday mornings is to give it a head start during meal prep. The basic ingredients are bacon, diced bell pepper, onion, and potato. If you prepare these components in advance and stash them up in the fridge you can enjoy your breakfast tacos every morning. All you will need to do is to reheat and prepare the remaining ingredients. As you might have already noticed, cheese, cumin, chili, and beef are four indispensable ingredients of Tex-Mex cuisines. The full list of ingredients for you to make delicious breakfast tacos is below.
The following ingredients should make you eight tacos.
- 12 ounces of russet, peeled and sliced into half-inch cubes
- 4 ounces of sliced bacon
- 1diced yellow onion
- ½ seeded and diced red bell pepper
- ½ teaspoon of pulverized cumin
- ½ teaspoon of chili
- 1 teaspoon of salt
- ¼ teaspoon of freshly pulverized black pepper
- ¼ teaspoon of paprika
- 6 large eggs
- 1 tablespoon of unsalted butter
- 2 tablespoon of whole milk or 2% milk
- To be served with:
- ½ cup pico de gallo
- ½ cup of shredded cheddar cheese
- 8 warmed corn tortillas (6-inches each)
Fill each of the 8 warmed corn tortillas with ¼ cup of the vegetable mixture, ¼ cup of the scrambled eggs, shredded cheese, crumbled bacon, and pico de gallo. It might interest you to know that the vegetables and bacon can be prepared 2 days upfront and stored in separate airtight containers in a refrigerator. Always reheat them before serving.
Place your peeled and sliced potatoes in a saucepan and add cold water. Boil over high heat for 3 to 4 minutes or until the potatoes are fork-tender. Drain the water from the potatoes and set it aside.
If you have more than one cooking point you can also cook the bacon side by side with the potatoes. However, for the bacon, you need to cook over medium heat in a cast iron skillet. Continue flipping the bacon from time to time until the fats render out and the bacon becomes crisp. This should take about 10 minutes. Remove the bacon from the skillet and place them on a plate lined with paper towels and allow to cool. Once they cool, crumble them.
Place the potatoes, bell pepper, onion, paprika, cumin, chili, and ½ teaspoon of salt in the skillet you used for the bacon and heat over medium heat. Continue to stir occasionally until the mixture is soft and the vegetables turn light brown at the edges. This should take about 8 minutes.
Break the 6 large eggs into a large bowl. Whisk until the whites of the eggs blend homogenously with the yolk. You should notice the egg become frothy. Add the remaining ½ teaspoon of salt and 2 tablespoons of whole milk or 2% milk and continue to whisk until they blend together.
Use a nonstick skillet to melt the butter over medium or low heat. Once the butter is melted, pour in your egg mixture. Use a rubber spatula to scramble the eggs and stir occasionally. To prevent the egg from burning, occasionally push the cooked portion from the edges to the center. Do this until the egg is set but not dry. Turn off the source of heat.