Breakfast Tacos – Just Scratch

Enjoy a delicious and festive Cinco de Mayo breakfast with these delicious breakfast tacos! Warm and toasted flour tortillas are filled with (fat-free!) bean puree, fluffy scrambled eggs, chopped bacon, and your favorite toppings! Makes 8 tacos and enough for 4 (2 tacos each).

Cinco de Mayo lands on a Friday this year, but that doesn’t mean you can’t enjoy breakfast tacos over the weekend! In fact, I encourage it. Honestly, you could eat these for breakfast, lunch, or dinner.

Because breakfast tacos are always a good idea.

And these special breakfast tacos are So Good! Warm and lightly toasted tortillas are filled with homemade (fat-free!) bean puree, fluffy scrambled eggs, and bacon! From here you can choose your own adventure situation. You can garnish with diced avocado, salsa and/or hot sauce, sliced ​​jalapeño for some extra heat, and any cheese your heart desires.

When I visited Austin, Texas in 2013, I had some of the best breakfast tacos ever. And this is my nostalgic attempt at recreating the same amazing tacos.

To make these breakfast tacos you will need:

• Tortillas – We like to use uncooked tortillas, but use your favorite!
• chilled beans – Use homemade, non-fat, or your favorite store-bought.
• bacon – To keep these on the lighter side, use center-cut bacon.
• eggs – We love Vital Farms because they have rich deep yellow yolks. (not sponsored)

optional toppings:

• avocado
• salsa
• hot sauce
• coriander
• Jalapeños – Raw or pickled.
• Cotija Cheese – Or use any cheese of your choice.

Place bacon in a clean, dry skillet and heat over medium-medium heat. If needed, cook 12 ounces of bacon in half, in batches, until crisp. Transfer to a plate lined with paper towels to drain excess fat and allow to cool. Go to a cutting board and roughly chop it. Remove and discard any fat in the pan and wipe clean.

Prepare optional toppings while the bacon cooks.

Meanwhile, also prepare the bean puree. I like to use this homemade nonfat bean curd recipe, but you can use whatever you prefer.

While the bacon is cooking, heat 8 soft flour tortillas in a separate skillet. I prefer raw (uncooked) tortillas and pan toast them. Keep the tortillas warm by wrapping them in a clean kitchen towel.

Next, in a large liquid measuring cup, crack 8 eggs and season with a small pinch or two of kosher salt and some freshly ground black pepper.

Whisk well until well combined and fluffy.

Meanwhile, preheat a 10-inch nonstick skillet over medium-medium heat. Spray lightly with nonstick spray, I like avocado oil, ghee oil, or extra light olive oil. Once it’s preheated, pour in the beaten eggs.

While the eggs are cooking, use a rubber spatula to scrape the bottom and sides of the pan.

Once the eggs are firm and no longer runny, remove from the heat.

Spread beans on warm tortillas, divide scrambled eggs and top with bacon, salsa, avocado, salsa and jalapeños and cilantro.

Do you love tacos?

Click here for more delicious taco recipes!

Enjoy! And if you try these breakfast tacos let me know! Take a picture and tag me chirp or instagram!