Breakfast Bacon and Avocado Tacos
A straightforward Mexican breakfast taco with crispy bacon, scrambled eggs, creamy avocado, fresh tomato, and crumbly queso fresco. Quick to assemble and perfect for weekday mornings or a leisurely weekend breakfast.
Steps
Before you start
- Have all ingredients assembled and at hand—mise en place will help you move quickly once you start cooking
- Choose ripe but firm avocados; they should yield to gentle pressure but not feel mushy
- Use 2 skillets (one large for bacon, one medium for eggs) to cook more efficiently
Cook bacon until crispy
- In a large skillet over medium heat, arrange 8 bacon strips in a single layer.
- Cook for 8–10 minutes, turning occasionally with tongs, until browned and crispy on both sides.
- Transfer to a plate lined with paper towels to drain.
- Set aside 1 tablespoon of the bacon fat if you want to use it for scrambling the eggs.
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Ready when: Bacon is deep golden brown and crispy throughout, and bends slightly when lifted with tongs
Tip: If your skillet is small, cook bacon in two batches so pieces fit in a single layer and crisp rather than steam
Prep ingredients while bacon cooks
- While bacon finishes cooking (or immediately after), dice the 2 tomatoes into ¼-inch pieces and place in a small bowl.
- Crumble the queso fresco into a separate small bowl.
- Chop the fresh cilantro (if using) and set aside.
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Tip: Prep during bacon cooking to streamline the whole process
Beat and scramble eggs
- Crack 6 large eggs into a small bowl and beat with a fork for 1 minute until yolks and whites are fully combined and light yellow.
- In a medium nonstick skillet over medium heat, add the beaten eggs.
- If desired, add the reserved 1 tablespoon of bacon fat for extra flavor; otherwise use the skillet dry.
- Cook, stirring frequently with a silicone spatula, for 4–5 minutes until the eggs are soft, creamy, and just set (no liquid pooling in the pan, but still very moist).
- Season to taste with salt and pepper.
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Ready when: Eggs are set but still soft and creamy; no runny liquid remains in the pan
Tip: Remove from heat when eggs still look slightly underdone—they will continue cooking from residual heat. Overcooking makes them rubbery and dry
Warm tortillas
- Place each corn tortilla directly over a gas flame or in a dry skillet over medium heat for 15–30 seconds per side until warm, soft, and pliable.
- If using a skillet, warm all 8 tortillas in batches (about 2 minutes total for all).
- Stack the warmed tortillas on a clean kitchen towel or in a tortilla warmer to keep them hot.
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Ready when: Tortillas are warm, soft, and pliable; they may have light brown spots from the heat
Slice avocados
- Halve each of the 2 avocados lengthwise around the pit.
- Twist gently to separate the halves.
- Scoop the pit out with a spoon.
- Using a small sharp knife, carefully slice the avocado flesh lengthwise into thin slices while it is still in the skin (this prevents bruising), then use a spoon to scoop the slices into a bowl.
- Work quickly to prevent browning.
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Tip: Do this step immediately before assembly to prevent browning. If avocado browning is a concern, gently toss the slices with a squeeze of fresh lime juice
Assemble tacos
- Lay a warm corn tortilla on a plate or in your hand.
- Fill the center with 2–3 tablespoons of the warm scrambled eggs.
- Top with 1 crispy bacon strip (broken or whole), 3–4 avocado slices, a small handful of diced tomato (about 2 tablespoons), and a generous pinch of crumbled queso fresco (about 1 tablespoon).
- Garnish with a pinch of fresh cilantro if using.
- Serve immediately with lime wedges on the side for squeezing.
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Tip: Build tacos just before serving so the tortillas stay warm and avocado slices don't have time to brown
Good to know
Tips
- Cook bacon the night before and reheat in a skillet over medium heat for a faster breakfast.
- For easier avocado slicing, choose one that yields slightly to gentle pressure but is not soft or mushy—overripe avocados will turn to mush.
- Keep warm tortillas stacked and wrapped in a clean kitchen towel or inside a tortilla warmer to maintain heat while you assemble the tacos.
- A squeeze of fresh lime juice over the eggs or avocado brightens all the flavors and helps prevent the avocado from browning.
Make ahead
Bacon can be cooked up to 2 days ahead and reheated in a dry skillet over medium heat for 2–3 minutes per side just before serving. Prepare all other components fresh for the best flavor and texture.
Storage & reheating
Tacos are best served immediately. Leftover components: Store cooked bacon in an airtight container in the fridge for up to 5 days; reheat in a skillet before serving. Store diced tomato in an airtight container in the fridge for up to 3 days. Queso fresco, avocado, and scrambled eggs are best used fresh and are not ideal for storage after cooking.
Substitutions
- corn tortillas → flour tortillas. Flour tortillas are softer and more pliable. Use 6-inch to 8-inch flour tortillas, warmed the same way. They are traditional in some Mexican regions.
- queso fresco → cotija cheese or feta cheese. Cotija is a crumbly Mexican cheese with a tangy, salty flavor; feta has a similar texture and tang. Use the same amount (½ cup / 60 g).
- ripe tomatoes → diced red or yellow bell pepper or fresh salsa. Bell pepper adds crunch; use 1 medium bell pepper, diced. Or substitute ¼ cup fresh salsa roja for the fresh diced tomato.
- bacon → chorizo, sausage, or cooked ham. Mexican chorizo offers a spicier, richer flavor. Use 6 oz of chorizo, removed from casings and crumbled, then cooked in a skillet until browned and crispy. Cooked ham provides a milder alternative.
