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Bacon Tacos are made with your favorite breakfast ingredients, but served in a soft flour tortilla!

Breakfast Tacos

Breakfast Tacos are made with your favorite breakfast ingredients, but served in a soft flour tortilla!
Servings: 7 tacos
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Mixing bowl
  • Whisk
  • 2 large skillets
  • spatula


  • 8 eggs
  • ½ cup salsa con queso
  • ¼ cup milk 
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound breakfast sausage
  • 6-8 flour tortillas
  • 2 cups salsa, for dipping and/or topping the tacos
  • 2 avocados, sliced
  • 1 cup diced tomatoes
  • ¼ cup green onions, sliced 


  • Cook the breakfast sausage. In a large skillet, brown the breakfast sausage over medium heat while breaking it up to create a nice sausage crumble. Once cooked set aside, or make the eggs at the same time in a second skillet to make sure everything is warm when served.
  • Make the scramble. In a large bowl, whisk together the eggs, salsa con queso, milk, salt, and pepper.
  • Cook the scramble. Pour the mixture into a large skillet. Allow it to cook for 30 seconds or so before pulling the edges in with a rubber spatula and tilting the skillet to expose the uncooked egg to the hot surface. Repeat until the eggs are all cooked. 
  • Assemble the tacos. Stuff the tortillas with the egg mixture and cooked sausage. Then Top them with the diced tomato, avocado, and green onion. Serve them with salsa for dipping or topping.


Storage Instructions:
  • Refrigerator. Before filling and topping the tortillas, allow the eggs and sausage to cool to room temperature and seal them in separate airtight containers. Store them in the fridge for up to 4 days. If you already assembled the tacos, allow them to cool, seal them in an airtight container, and store them in the fridge for up to 2 days. Just note that they will become increasingly soggy as they sit.
  • Freezer. Once the eggs and sausage have cooled completely, seal them in separate freezer-safe airtight containers and store them in the freezer for up to 3 months. Thaw them in the fridge before reheating and enjoying. I do not suggest freezing these tacos if you have already assembled them. They won’t thaw well.
  • To reheat. The most efficient way to reheat leftovers is in the microwave. Place the eggs in a microwave-safe bowl and microwave in 30-second intervals until heated through. Reheat the sausage in the same fashion. Alternatively, arrange the eggs and sausage in a baking dish, cover with aluminum foil, and bake at 300 degrees F for 10-15 minutes or until heated through. Once warm, load up the tortillas and top the tacos salsa, avocado, and green onions.