Bacon and egg breakfast tacos

Don't wait 'til dinner time to indulge in this Mexican favourite! This breakfast taco recipe is perfect when you've got weekend brunch guests. Try serving with hot sauce if you like an extra kick

By Jo Wilcox
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 tablespoon olive oil
  • 8 strips streaky bacon
  • 1 red onion, sliced
  • 6 eggs
  • 1/4 cup cream
  • pinch of smoked paprika
  • sea salt, to taste
  • 15 gram butter
  • 1 avocado
  • squeeze of lemon juice
  • 1 tablespoon chopped chives
  • 8 soft tacos or flour tortillas


  • 1
    Heat olive oil and fry bacon strips until crispy and red onion until coloured and tender.
  • 2
    Whisk eggs, cream, smoked paprika and salt together. Heat butter in a small pan and pour in the egg mixture; move mixture around the pan with a fork until scrambled and just set.
  • 3
    Slice avocado and toss with lemon juice and chives.
  • 4
    Heat tacos according to pack instructions, then fill with bacon and a spoonful of scrambled egg. Garnish with red onion and avocado.


  • These are great for large brunch gatherings; cook the bacon and onion in the oven, make a large pan of eggs and let guests fill their own tacos. - For another version of this dish, you can use large tortilla wraps, filled, rolled and cut into lengths. If you have allergies check tacos or wraps are gluten-free. PER SERVE Energy 817kcal, 3421kj • Protein 32g • Total Fat 65g • Saturated Fat 23g • Carbohydrate 25.8g • Fibre 3.2g • Sodium 1838mg