Breakfast Tacos are deliciously easy to make, nutritious and filling. They’re perfect for breakfast or breakfast-for-dinner. Great for saving time, breakfast tacos are an excellent meal prep option, too.

Breakfast taco with bites out on a concrete counter.

I basically never met a taco I didn’t like. lol

And this is definitely the way to my grumpy, not-a-morning-person heart.

They’re customizable, savory, cheesy goodness that I can load up with all my favorite veggie toppings. Breakfast tacos can definitely be a love language.

Breakfast Burrito vs Breakfast Taco?

The differences between a breakfast burrito and a breakfast taco are slightly hazy and definitely a bone of contention depending on where you live.

For us the differences are:

Breakfast tacos are smaller. They fit into a smaller tortilla than burritos. A breakfast burrito is huge and can fill a tortilla the size of a dinner plate.
Burritos are usually heavily sauced, inside and/or out. Cheese sauces, gravies, salsas, sour cream and red sauces may be mixed with the ingredients or even splashed over the top and onto the plate.

Partially eaten breakfast taco on a concrete counter with an unrolled taco in the background.

Breakfast tacos are made on smaller tortillas and they can be either corn tortillas or flour tortillas. They can also be served in hard or soft shells. Burritos are rolled in the largest available soft flour tortilla (that dinner plate sized one).
Breakfast tacos have nothing on the outside of the shell, as a rule of thumb. As mentioned previously, burritos can be served on a plate and slathered in sauces.
Burritos usually have quite a few ingredients and they are loaded inside the shell as they are rolled.
Breakfast tacos, on the other hand, usually have only two to four main ingredients and are offered with an array of optional toppings so they can be easily customized for each individual.
While Breakfast tacos are always hand-held, burritos can be eaten on a plate with a knife and fork or hand-held.

Customize Them & Make Them Ahead

Breakfast taco with bites out held in a hand with unrolled taco in background

You can easily prep the components for my breakfast tacos earlier in the day or even the day before and store them in the fridge to be reheated just before serving.

You can also make double or triple batches when you want tacos for breakfast that are ready-made for the week (or for the freezer to use later). Refrigerated and frozen breakfast tacos heat up quickly in the microwave, air fryer or oven.

It’s easy to make this breakfast tacos recipe your own and use your family’s morning favorites.

The recipe is intentionally kept basic, with few ingredients, so they are easy to put together. They can be enjoyed as is or loaded with your favorite toppings.

Each breakfast taco becomes the custom creation of the person who will enjoy it. It’s a breakfast everyone will love!

The Ingredients

Breakfast Taco Ingredients on a concrete counter

I keep the taco ingredients simple. That makes breakfast tacos easy to refrigerate and/or freeze for later. It also makes it simple to vary the recipe based on your own family’s tastes.

Optional toppings can be offered at the time of serving. So all you need to make your tacos is:

Pre-cooked Scrambled Eggs or Egg Substitute —Season your eggs your family’s favorite way. I always add some Southwest Seasoning to ours.
Pre-Cooked Protein — I used ground breakfast sausage in these. But, you could certainly use bacon, ham, Canadian bacon, Italian sausage or even leftover steak. You could also make your tacos vegetarian and sub in some beans or even crispy, air fryer tofu.
Freshly Grated Cheese — I had Extra Sharp White Cheddar cheese in the fridge. But these breakfast tacos are also great with Colby Jack Cheese, Pepper Jack Cheese or even Cheddar Jack. You could use Cotija cheese or Queso Fresco, too. Monterey Jack or Smoked Gouda are two more scrumptious options. Do you!
Tortillas — Taco-sized. Flour or corn, hard shell or soft shell, as you prefer.
optional, toppings of your choice — Sour cream, guacamole, salsa, hot sauce, minced red onion, chopped green onions, diced tomatoes, chopped avocado, shredded lettuce, black olives, refried beans, cilantro, parsley, etc. are all delicious options. Choose your favorites.

Breakfast Taco ingredients in white bowls, browned sausage, scrambled eggs and grated white Cheddar cheese. Hand rolling a taco on concrete counter is in the foreground.

How to Store Breakfast Tacos

Breakfast tacos can be stored as individual components, i.e. a sealed container of pre-cooked sausage, a sealed container of pre-cooked scrambled eggs and a sealed container of grated cheese.

It’s easy for someone to assemble a quick taco when the ingredients are ready to go.

You can also make the tacos ahead of time and wrap them in foil to keep in the fridge up to four days. Having batches of tacos made ahead of time means they only need to be warmed for a quick breakfast, lunch or dinner.

Breakfast tacos will also keep in the freezer for three to 4 months. Wrap them in foil and toss each wrapped taco into a gallon zip-top freezer bag. Pull out one or more as you need them.

Breakfast taco wrapped in foil on concrete counter. Bowls with eggs, sausage and grated cheese are in the background next to flour tortillas

How to Reheat Stored Breakfast Tacos

When we batch cook breakfast tacos, we only add the protein, eggs and cheese. Heat the tacos with just those ingredients. Then, add optional toppings once they’re reheated. Here’s how we do it.

From the Fridge

To reheat individual breakfast tacos you’ve stored in the refrigerator you have a few options. The most important thing to remember, no matter how you heat them, is that they should reach an internal temperature of 165°F before you serve them.

The Microwave: Remove the foil. Wrap the taco in a paper towel and heat on high power for one to two minutes depending on your microwave’s wattage. When the breakfast taco is hot, (internal temperature of 165°F), remove it from the microwave. Add your favorite taco toppings.
The Air Fryer: Leave the breakfast taco in the foil and pop it into an air fryer preheated to 400°F. Air fry in the foil for eight to ten minutes. Remove from the air fryer and add your favorite taco toppings.
The Oven: The oven is a great way to heat pre-made breakfast tacos when you want to heat many at once. Preheat the oven to 400°F. Place the foil-wrapped tacos on a baking sheet and place the sheet in the oven. Bake for 15 to 20 minutes until the taco reaches 165°F internally. Remove from the oven and add your favorite taco toppings.

Breakfast taco ready to roll for freezer.

From the Freezer

Heating breakfast tacos stored in the freezer is much the same as those from the fridge. However, it will take more time to cook them from frozen. You can thaw them in the fridge and then heat them or to cook the tacos from frozen, follow these tips. Again, an internal temperature of 165°F is a must regardless of the chosen cooking method.

The Microwave: Remove the foil. Wrap the taco in a damp paper towel and heat on high power for two to four minutes depending on your microwave’s wattage. Check every 30 seconds or so to make sure you’re not overcooking it. Heat on high power for one to two minutes depending on your microwave’s wattage. When the breakfast taco is hot, (internal temperature of 165°F), remove it from the microwave. Add your favorite taco toppings.
The Air Fryer: Leave the breakfast taco in the foil and pop it into an air fryer preheated to 400°F. Air fry in the foil for ten to twelve minutes until the taco is heated through and the cheese is melted. Remove from the air fryer and add your favorite taco toppings.
The Oven: The oven is a great way to heat pre-made breakfast tacos when you want to heat many at once. Preheat the oven to 350°F. Place the foil-wrapped tacos on a baking sheet and place the sheet in the oven. Bake for 30 to 40 minutes until the taco is heated through (internal temperature of 165°F) and the cheese has melted. Remove from the oven and add your favorite taco toppings.

What To Serve with Breakfast Tacos

You may be grabbing a breakfast taco as you run out the door on a busy morning. Nevertheless, a sit-down breakfast, a weekend brunch or dinner for supper are perfect times to break out breakfast tacos.

If you need some side dish inspiration check out a few of these tasty ideas.

Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

Best Easy Coleslaw Recipe served in a white bowl on a marble countertop. A blue and white print fabric napkin is in the background.

How To Make Breakfast Tacos

Brown the breakfast sausage in a skillet. Usually, it will create enough of it’s own grease as it cooks, so you won’t need to any. If it seems to dry after a minute or two of cooking you can add a Tablespoon of avocado oil to the skillet.
Drain the breakfast sausage. Reserve on Tablespoon of the grease and put it back in the skillet.
Whisk together eggs with salt and pepper or the seasoning your prefer to use. (I use Southwest Seasoning.)
Pour the egg mixture into the skillet with the reserved grease and scramble your eggs.
Grate the Cheddar cheese or the cheese of your choice.
Warm eight flour tortillas in the microwave for about 30 seconds. They only need to be warm enough to be flexible so you can easily roll them. (If using soft corn tortillas, heat them in a dry cast iron skillet. Hard shell corn tortillas will not need to be heated, before filling.)

Folding in sides of tortilla to roll a breakfast taco

Add the sausage, then the eggs then the cheese to each tortilla.
Carefully roll each tortilla. Bring in the sides, then roll forward to close the breakfast taco. Wrap each filled taco with foil and store in the fridge or freezer.
TO SERVE BREAKFAST TACOS IMMEDIATELY, fill each tortilla with sausage, eggs and cheese. Top with your favorite taco toppings. Enjoy!

The Recipe

Breakfast Tacos

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5 from 5 reviews

Author: Glenda Embree
Total Time: 30 minutes
Yield: 8 tacos 1x

Print Recipe

Description

Breakfast Tacos are deliciously easy to make. Perfect for breakfast, brunch, breakfast-for-dinner, or on-the-go. Simple kid-friendly recipe.

Ingredients

Units Scale

1 pound sausage, browned
6 eggs, scrambled
6 oz. Sharp Cheddar Cheese, grated
8 flour tortillas, (taco-size)

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Instructions

Brown the breakfast sausage in a skillet. Usually, it will create enough of it’s own grease as it cooks, so you won’t need to any. If it seems to dry after a minute or two of cooking you can add a Tablespoon of avocado oil to the skillet.
Drain the breakfast sausage. Reserve on Tablespoon of the grease and put it back in the skillet.
Whisk together eggs with salt and pepper or the seasoning your prefer to use. (I use Southwest Seasoning.)
Pour the egg mixture into the skillet with the reserved grease and scramble your eggs.
Grate the Cheddar cheese or the cheese of your choice.
Warm eight flour tortillas in the microwave for about 30 seconds. They only need to be warm enough to be flexible so you can easily roll them. (If using soft corn tortillas, heat them in a dry cast iron skillet. Hard shell corn tortillas will not need to be heated, before filling.)
Add the sausage, then the eggs then the cheese to each tortilla.
Carefully roll each tortilla. Bring in the sides, then roll forward to close the breakfast taco. Wrap each filled taco with foil and store in the fridge or freezer.
TO SERVE BREAKFAST TACOS IMMEDIATELY, fill each tortilla with sausage, eggs and cheese. Top with your favorite taco toppings. Enjoy!

Notes

Suggested Toppings for Breakfast Tacos

Sour cream, guacamole, salsa, hot sauce, minced red onion, chopped green onions, diced tomatoes, chopped avocado, shredded lettuce, black olives, refried beans, cilantro, parsley, etc. are all delicious options. Choose your favorites.

How To Reheat Stored Breakfast Tacos

When we batch cook breakfast tacos, we only add the protein, eggs and cheese. Heat the tacos with just those ingredients. Then, add optional toppings once they’re reheated. Here’s how we do it.