Yum yum yum. I’ve helped make these breakfast tacos on multiple visits to Texas to visit Zach’s family, and finally tried them on my own for the first time.
These are so easy, and the best part is that all you have to do is assemble them, wrap them in foil, and keep them in a warm oven until you are ready to serve! You can choose any toppings you want (vegetarian or not) and they come out perfectly warm with delicious melted cheese.
These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning.
The down side of making these in New England: lack of delicious, fresh tortillas. Any bakery in any grocery store in Texas has tortillas-a-plenty, but not so up here. Sometime, I will figure out how to make my own.
For these, I used yellow corn and wheat tortillas from Trader Joe’s. Not the same as the fluffy flour tortillas of Texas, but pretty tasty, if you ask me!
All you do is layer scrambled eggs in a tortilla with other tasty ingredients (in this case, chopped bacon and Monterey Jack cheese), roll up and wrap in foil, and place in a warm (250 degree) oven until you are ready to serve.
When we ate the tacos, we topped them with avocado, fresh cilantro, hot sauce, and salsa.
Other combos that are probably delicious that I will be (hopefully) trying in the near future: sauteed peppers and onions or other veggie combos, carne guisada or pulled pork, plain ol’ egg and cheese, refried beans… the possibilities are endless, and are carnivore and herbivore friendly.
Another idea- take these already assembled on a camping trip and heat them up over the fire!
Here’s the recipe for these super easy make ahead breakfast tacos!
Make Ahead Breakfast Tacos
Ingredients
- 8 corn tortillas
- 8 eggs scrambled
- Toppings of your choice: chopped cooked bacon, pulled pork, sausage, peppers and onions, other sauteed veggies, etc.
- 2 cups Shredded Monterey Jack Cheese
- Fixings for serving: sliced avocado cilantro, sour cream, salsa, jalapenos, hot sauce, etc.
Instructions
- Layer the scrambled eggs, toppings, and cheese in each tortilla.
- Wrap in aluminum foil and place on baking sheet or casserole dish.
- Keep in warm oven (250 degrees) until you are ready to serve- at least 20 minutes.
- Serve with fixings.
Notes
- 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.
Estimated Nutrition 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!