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Breakfast taco recipe

Classic Breakfast Tacos

Liza GravesLiza Graves
A great breakfast for when you have a 20 minutes in the morning or you are looking to wow on the weekend.
5 from 2 votes
Prep Time 8 mins
Cook Time 12 mins
Course Breakfast
Cuisine Mexican-America
Servings 4 people
Calories 286 kcal


  • 4 6-inch white corn tortillas
  • 4 eggs (to scramble)
  • 1/2 cup refried beans
  • 1/2 cup fresh pico
  • 1/2 cup shredded mexican cheese
  • 1 avocado or 1/2 cup guacamole
  • 1/3 cup fresh cilantro
  • 1/4 cup diced green onions
  • 1/2 jalapeño pepper, seeds removed
  • salt and pepper to taste
  • preferred hot sauce to taste


  • Scramble your eggs as you typically would.
  • As eggs are scrambling, set soft white corn tortilla either in a pan large enough to hold all four, or on a baking sheet (if on a baking sheet, preheat oven to 375 degrees)
  • Add two tablespoons of refried beans to the center of each tortilla and spread out.
  • Evenly spread cheese across each tortilla.
  • Cook over medium to medium high heat, or in the oven, waiting for the cheese to melt. The tortilla should get crispy, but not burn. This will take about 5 to 6 minutes on the stove top and about 10 minutes in an oven.
  • Once the cheese is melted, removed from heat and add scrambled eggs to each tortilla.
  • Add pico, avocado slices or guacamole, fresh cilantro and green onions to each tortilla. If desired, add slices of a fresh jalapeño pepper and hot sauce.
  • Fold in half and serve. Also, you can wrap each taco in aluminum foil to stay warm which also can make these portable.
  • Enjoy!


Calories: 286kcalCarbohydrates: 24gProtein: 13gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 177mgSodium: 549mgPotassium: 393mgFiber: 7gSugar: 5gVitamin A: 733IUVitamin C: 10mgCalcium: 159mgIron: 2mg
Keyword Breakfast tacos
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