Avocado Breakfast Tacos

These avocado breakfast tacos are made with easy components—cheesy scrambled eggs, crisp bacon, cool avocado, and smoky chipotle salsa. So satisfying that they’ll be on repeat each weekend.

Three avocado breakfast tacos with eggs, bacon, shallots, and chives with a bowl of salsa on the side.

This weekend, ditch your smoothie routine for these breakfast tacos loaded with crisp bacon, cheesy scrambled eggs, creamy avocado, and smoky chipotle salsa. No regrets.

Angie Zoobkoff

Avocado Breakfast Tacos

  • Quick Glance
  • Quick Glance
  • 45 M
  • 45 M
  • Serves 2 to 4
Print RecipeBuy the Half Baked Harvest Super Simple cookbook

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Ingredients

  • For the chipotle salsa (optional)
  • For the breakfast tacos

Directions

Make the chipotle salsa (optional)

In a blender or food processor, pulse the tomatoes and chipotle peppers until mostly smooth, about 1 minute.

Add the sesame seeds, if using, and season with salt. Pulse to combine, about 30 seconds. Taste and add more salt if needed. (You can stash the salsa in an airtight container in the fridge for up to 2 weeks.)

Make the breakfast tacos

In a medium bowl, whisk together the eggs and a pinch each of salt and pepper.

In a large skillet over medium heat, fry the bacon until the fat renders and the bacon is crisp, 5 to 6 minutes. Use a slotted spoon to place the bacon on a paper towel-lined plate.

In the same skillet over medium heat, cook the shallots, stirring occasionally, until golden brown, about 4 minutes. 

Remove the shallots from the skillet and drain on the paper towel-lined plate. The shallots will crisp as they cool.

Wipe out the skillet, return it to medium heat, and melt the butter. Add the beaten eggs and cook, undisturbed, until a thin white layer forms around the edge of the skillet. Using a rubber spatula, gently push the eggs around the skillet until fluffy and barely set, 2 to 4 minutes.

Immediately scrape the eggs onto a plate and gently fold in the cheese.

Place each tortilla on a plate and top with the spinach or kale, if using, eggs, and avocado. Sprinkle with the bacon, shallots, and, if desired, scallions and/or cilantro. Serve with lime wedges and salsa on the side. Originally published December 4, 2019.

Print RecipeBuy the Half Baked Harvest Super Simple cookbook

Want it? Click it.

Recipe Testers' Reviews

I’m a huge breakfast taco fan so I was excited to see this recipe and try a new variation.

The eggs were nice and fluffy and I warmed my flour tortillas (fajita size) in a dry skillet. The real star for me was the crisp shallots. I would never have thought to include them in my breakfast taco but cooking shallots in the bacon fat made them delicious and addictive, even more so than the actual bacon bits. The bacon may have stood out more in bigger pieces, but that would probably add a few minutes of cooking time.

The avocado was nice and creamy but adding beans would also be a good contrasting texture. I used store-bought salsa, which made this recipe quick and easy for a weekday breakfast.

I would definitely make this recipe again. With a few tweaks, it would be perfect for my family as an easy weekday breakfast. This is a great base recipe that would be easy to customize.

How could you go wrong with a breakfast taco? While this recipe has a fair amount of work involved, it’s a perfect weekend breakfast idea. The combination of all the flavors worked perfectly, however, you could certainly take some shortcuts and still have an excellent meal.

And this is a great keto recipe too, substituting a lettuce wrap for the tortillas. Certainly a recipe we will keep in our rotation.

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