I’m taco obsessed. I’ve made Greek-style tacos, jerk chicken tacos, vegan tacos, and not-vegan tacos filled with pork, beef, and fish. If it can be made into a taco, I’ve served it for dinner. Now I’m bringing the taco party to the morning hours with these breakfast taco recipes.
This recipe for Breakfast Tostadas (above & top) is a little bit of a cheat since, well, they are tostadas and not tacos. But, at risk of sounding culinarily insensitive (ha!): Close enough. This recipe is way too delicious not to share. Though found on FoodieCrush, where Heidi cooked and photographed these beauties, the recipe is originally from The New Southwest by Meagan Micozzi of Scarletta Bakes ($27.93, Amazon affiliate). Meagan is one of my all-time favorite Tex-Mex-inspired recipe developers and, with this dish, you can no-doubt see why.
These gorgeous vegan Breakfast Tacos at A House in the Hills are made with kale, sweet potato, and black beans. Sounds more like lunch to me—which makes this recipe versatile for any time of day—but I love the idea that my family would gobble these up in the morning, too. If yours really will, you have to give this healthful recipe a try.
If you don’t know what migas are, get ready to add these Migas Tacos at Hilah Cooking to your meal plan for, oh, tomorrow. Migas are eggs scrambled with leftover bread, tortas or, in Tex-Mex cuisine, tortilla chips. Hilah adds chopped tomatoes, jalapeno, and onion to hers and sandwiches the whole beautiful mess in tortillas with cheese to make breakfast tacos. Proof that the Austin native knows how to breakfast taco right.
I also love this recipe for Migas and Black Beans at Cookie and Kate. Throw the eggs and beans in warmed soft tortillas and, voila, more migas breakfast tacos!
For a lot of folks, breakfast is all about bacon and egg and there’s no reason we can’t deliver both in a taco. These Texas-Style Breakfast Tacos at Food Baby are made with eggs, bacon, sautéed onions and pepper, and your favorite toppings including avocado, cilantro, and/or hot sauce. This is classic American breakfast taco action and we love every bite.
Just because you’re vegan doesn’t mean you don’t also crave eggs and bacon or sausage which is where these Vegan Chorizo Breakfast Tacos at Blissful Basil come in. I love the use of chorizo flavor instead of traditional breakfast sausage, and love even more that this recipe can easily be made with regular chorizo, too. Vegan is great but, what can I say? I’m a carnivore and chorizo is the breakfast sausage of choice in my house. Either way you go, these are delicious.
I’ve kept pretty true to Mexican and Tex-Mex flavors in this round up, but you can easily get playful. If I can make Greek-Style Tacos with ground lamb and a feta-tomato-olive “salsa,” you can make these Ricotta Scrambled Egg and Asparagus Tacos found at A Couple Cooks. These are elegant and comparatively light—a lovely spring and summer brunch, especially for a special occasion.