Authentic Texas Breakfast Tacos
The ultimate guide to authentic Texas Breakfast Tacos. Learn how to make the 3 classic San Antonio fillings: Potato & Egg, Bacon & Egg, and Chorizo & Egg. Served on warm flour tortillas with plenty of cheese.
Servings 6
Calories 216kcal
Ingredients
- 1-1/2 cups prepared Breakfast Potatoes
- Cooking Spray
- 6 eggs
- 6 flour tortillas
- 1 cup shredded Mexican Style Shredded Cheese
- salsa
Instructions
- Prepare the Breakfast Potatoes per directions on the recipe.
- Spray a skillet with cooking spray. In a medium bowl, whisk the eggs. Add the eggs to the skillet and cook until they are cooked through.
- Heat the flour tortillas in a microwave for about 30-second intervals until they are soft and warm.
- Add the scrambled eggs and breakfast potatoes by the tablespoon until you fill each flour tortilla. Sprinkle some shredded cheese on top. Microwave for 30 seconds if you want to melt the cheese.
- Spoon a little salsa on top or add any of your favorite toppings and enjoy!
Variations (Bacon or Chorizo)
- To make Bacon & Egg or Chorizo & Egg tacos, skip the potatoes. Instead, fry 6 slices of bacon (or 1/2 lb Mexican Chorizo) in the skillet first. Do not drain all the grease! Scramble the eggs directly in the rendered fat for the most authentic flavor.
Notes
Variations: To make Bacon Egg & Cheese or Chorizo Egg & Cheese tacos, simply substitute the potatoes for 6 slices of cooked bacon or 1/2 lb of Mexican Chorizo. For the best flavor, always scramble the eggs in the rendered fat from the meat.
Nutrition
Calories: 216kcal | Carbohydrates: 18g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 415mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 2mg
