86% would make this again

Mexican Breakfast Plate

Q: What are breakfast tacos and how are they different from morning burritos?

Breakfast tacos are soft tortillas filled with morning favourites like scrambled eggs, bacon, veg and toppings that are meant to be eaten open-faced. Burritos use a larger tortilla and are wrapped fully around the filling which makes them heartier and easier to carry but different in size and eating style.

Q: What ingredients go best in Mexican breakfast tacos?

Classic fillings include fluffy scrambled eggs, cooked bacon or sausage, fresh onions, jalapeños, herbs like cilantro and a squeeze of lime with optional extras like salsa, avocado or cheese to boost flavour and texture. Feel free to play with them however you like according to your own taste. We used to love making our taco plates with different toppings many mornings while we were visiting Mexico.

Q: Are corn tortillas or flour tortillas better for breakfast tacos?

Corn tortillas give a more traditional, earthy flavour and hold up well with simple fillings, while flour tortillas are softer and chewier; both work well depending on your preference but corn is often favoured for authentic style.

Q: How do you keep scrambled eggs soft and not overcooked in tacos?

Cook the eggs gently over low heat, stir often, and take them off the heat just before they fully set so they stay tender and creamy rather than dry or rubbery.

Q: Can I make breakfast tacos ahead of time or meal prep them?

Yes you can prep components like cooked bacon and scrambled eggs ahead then warm the tortillas and assemble just before eating so they stay fresh and delicious without much effort first thing in the morning.

Q: How should you warm tortillas so they don’t crack?

Warm tortillas briefly in a dry pan over medium heat for about 20 seconds per side or wrap in foil and heat in the oven so they become flexible and fragrant without breaking.

Q: What toppings or add-ins make breakfast tacos taste even better?

Fresh toppings like cilantro, lime juice, pico de gallo or a mild salsa add brightness and balance richness while avocado, beans or cheese add creaminess and extra flavour depth. Sometimes we create our own sour cream sauce or a fresh garlic mayo the night before just so we the sauces are ready in advance.

Vish G

May 12, 2026

Start your day with a Mexican breakfast plate that kicks off the morning on a flavourful note. These savoury breakfast tacos are filled with soft scrambled eggs, bacon bits with purple onions and jalapeños inside warm corn tortillas. A sprinkle of freshly squeezed lime and coriander ties everything together for a simple and satisfying morning meal. We used to love making this recipe while in Mexico.

PREP TIME

10 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

8 small corn tortillas
6 large eggs
2 tablespoons milk or cream
200 g or 7 oz bacon, chopped
1 small jalapeño, thinly sliced
½ small purple onion, thinly sliced
Salt and black pepper, to taste
1 tablespoon butter or bacon fat
1 small handful fresh cilantro, finely chopped
1 lime, cut into wedges

Instructions

Place a pan over medium heat and cook the chopped bacon until crisp, stirring now and then about 6 to 8 minutes.
Remove the bacon with a spoon and set aside, leaving about 1 tablespoon of the fat in the pan.
Add the purple onion to the same pan and cook for 1 to 2 minutes until slightly softened but still fresh in taste then remove and set aside.
Turn the heat down to low and add the butter if needed so the pan is lightly coated.
Crack the eggs into a bowl, add the milk, a pinch of salt and pepper and whisk until smooth.
Pour the eggs into the pan and cook gently, stirring slowly and often until softly set but still slightly glossy for about 3 to 4 minutes. Remove from heat.
Warm the corn tortillas one at a time in a dry pan over medium heat for about 20 seconds per side until soft and flexible.
Fill each tortilla with scrambled eggs, then top with bacon, purple onion and a few jalapeño slices.
Finish with fresh cilantro and a squeeze of lime just before serving.