Breakfast Tacos are an easy make-ahead breakfast recipe perfect for a crowd or meal prep. Just layer the ingredients on tortillas (I use refried beans, scrambled eggs, bacon, and cheese, but there are so many other options including vegetarian or vegan), wrap in foil, and keep warm in the oven until you’re ready to serve! You can make them a few days in advance for super easy meal prep, or even freeze them.
These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning. They can be made for easy meal prep, then refrigerated or frozen until you’re ready to reheat them. You can even make them to take camping, and warm them up over a fire! And despite their name, breakfast tacos are perfect for lunch or dinner as well.
Whatever reason you have for making these breakfast tacos (not that you need a special reason), you’ll love how tasty and easy they are!
All we do is layer our fillings in a tortilla, roll up and wrap in foil, and place in a warm oven until we are ready to serve (keep reading for instructions for reheating them from the fridge or freezer).
Ingredients in Breakfast Tacos
For this recipe, you’ll need:
- Tortillas (I recommend flour, but you can also use corn – see below for more on this).
- And you’ll need some ingredients to fill the tacos up.
I used this combination of fillings:
- Refried beans
- Scrambled eggs
- Cooked bacon
- Shredded cheese
But there are so many other combinations you can use! Here are a few ideas for breakfast taco fillings:
- Roasted potatoes (like homefries)
- Fried eggs
- Sautéed peppers and onions
- Black beans
- Queso fresco
- Rice or quinoa
- Shredded chicken
- Sausage
- Pulled Pork / Carnitas
- Ham (leftover ham from the holidays works well here)
- Tofu scramble (great for a vegan option)
The possibilities are endless! And you can use any combination of completely vegetarian, completely vegan, or completely gluten-free ingredients, so breakfast tacos are great for almost any diet.
How to make Breakfast Tacos
- First, place a tortilla on a piece of foil.
- Then, fill the tortilla with toppings. I started with refried beans, then eggs, then bacon, then cheese.
- Roll up the taco and then wrap the foil around the taco like a burrito, folding over the bottom part, then the sides, then rolling over to finish up.
- Place the tacos on a baking sheet or in a casserole dish and transfer to a warm oven
- After about 20 minutes, the tacos will be perfectly warm and ready to go, but they can stay for a couple of hours in a warm oven (no more than 200 degrees).
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
FAQs
Yes! They’re a great gluten-free option. Corn tortillas tend to fall apart right from the package, so I recommend toasting them or at least warming them up before using them.
Yes! This solution is great for meal prep or for an easier morning. You can keep them in the fridge for up to 3 days, wrapped in foil. When you’re ready to reheat, simply heat in the oven (wrapped in foil still) for about 15 minutes at 350 degrees F before turning the oven down to warm. Alternatively, you can heat them one or two at a time in the microwave – just remove the foil first (you can also wrap them in a damp paper towel for more even heating). Heat for about one minute on high per taco.
Yup! Place the wrapped tacos in an airtight container or bag. When you’re ready to bake them, place the wrapped frozen tacos in the oven at 350 degrees for about 20 minutes, then turn the oven to warm. Alternatively, you can heat them one or two at a time in the microwave – remove the foil first, and wrap in a damp paper towel for even heating for about 2 minutes on high per taco.
I love serving breakfast tacos with salsa, cilantro, onion, hot sauce, and avocado. These ingredients are best added after they bake, so they don’t become soggy.
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Make Ahead Breakfast Tacos
Equipment
- Aluminum Foil
- Baking dish or rimmed baking sheet
Ingredients
- 8 flour tortillas or corn – see notes
- 1/2 cup refried beans
- 8 eggs scrambled
- 8 slices bacon cooked and chopped
- 1 cup shredded Mexican-style cheese cheddar, jack, a mix, etc.
- Fixings for serving: sliced avocado cilantro, sour cream, salsa, jalapenos, hot sauce, etc.
Instructions
- Place a tortilla on a piece of foil. Layer about 1 tablespoon of the refried beans, one scrambled egg, one slice of chopped bacon, and 2 tablespoons of shredded cheese in the tortilla (or whatever ingredients you're using).
- Roll up the taco and wrap in the foil like a burrito. Place on a baking sheet or in a casserole dish.
- Keep in warm oven (no more than 200 degrees F) until you are ready to serve- at least 20 minutes and up to two hours.
- Serve with fixings, such as salsa, avocado, guacamole, red onion, cilantro, or hot sauce.
Notes
- Corn tortillas may also be used (a great gluten-free option) – you will want to toast them or warm them up before using since they usually break apart if you use them right out of the package.
- Topping ideas – roasted veggies, cooked potatoes, fried eggs, tofu scramble, peppers and onions, queso, sausage, ham, and really anything you want are great options for this!
- Vegan breakfast taco idea – use vegan refried beans, roasted potatoes, and a vegan cheese.
- Vegetarian breakfast taco ideas – a simple egg and cheese combo is great, and vegetarian refried beans are a great add on too.
- Make ahead and refrigerate – up to 3 days in advance. Any liquidy toppings (like salsa or raw tomatoes) may cause sogginess, so I always recommend adding those things after cooking. To warm in the oven, keep wrapped in foil and bake at 350 degrees for 15 minutes, then turn oven to warm if you aren’t ready to serve. You can also microwave individual refrigerated tacos after taking the foil off for about one minute (give or take).
- Make ahead and freeze – wrap in foil and keep in an airtight container or bag in the freezer. Cook wrapped in foil and bake from frozen in the oven at 350 degrees for 20 minutes, then turn oven to warm if you aren’t ready to serve. You can also microwave individual frozen tacos after taking the foil off for a couple of minutes (give or take – wrap in a damp paper towel for best results when microwaving from frozen).
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
This post originally appeared on Bowl of Delicious on February 15, 2014. It has been republished with new photos, improved recipe instructions, and more pertinent information.
Britini Sombke
These were delicious!! We used chorizo and while my husband had cheddar cheese, I used queso fresco. Do you think I could prep these in advance and then freeze them until the day before our next camping trip?
Elizabeth Lindemann
I think freezing these would work well! Just wrap them in foil, pop them in a container or zip top bag, freeze, and take them out to thaw on the way to camping so they’re ready to go! Great idea.
Deb
Maybe you can put the cheese on the soft taco shell first so it won’t get soggy then the egg and toppings and a bit more cheese then wrap it up
Elizabeth Lindemann
That’s a GREAT idea! Thanks for the tip!
Heather
Sounds great!
Heather
Can you
Prep these night before refrigerate and heat in the oven in the morning??
I
Elizabeth
I haven’t tried it, but I think you could! The only thing is the tortillas might get a bit soggy… you may want to consider making all the “parts” beforehand (grating the cheese, cooking the eggs and bacon, etc.) and assembling the morning of. That said, if you’re in a crunch for time, I think these would still be super delicious if you assembled everything the night before!