If you’re looking for a bold, satisfying way to start your day, these Bacon & Egg Breakfast Tacos deliver! These have big flavor with a Southern Californian/Mexican twist. This layers smoked applewood bacon, creamy scrambled eggs, black beans, and pickled red onions for a perfect balance of flavors.

These tacos are quick to make and endlessly customizable. They are just as perfect for a lazy weekend brunch as they are for a grab-and-go weekday breakfast.

What Makes These Breakfast Tacos Special?

A Southern California Mexican Influence

Breakfast tacos are a staple across many regions. In Southern California, they often feature fresh, vibrant ingredients such as cilantro and pickled red onions. This recipe brings together classic Mexican flavors with SoCal flair. We’ve added shaved red cabbage for crunch and my homemade tomatillo salsa for brightness.

The Flavor Combination

Each bite hits all the right notes:

• Smoky from thick-cut applewood bacon
• Creamy from melted cheddar and scrambled eggs
• Tangy from pickled red onions
• Hearty from black beans
• Fresh & crisp from cabbage and cilantro

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Chef Tips with Jason Hill | CookingSessions.com

Bacon & Egg Breakfast Tacos

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If you’re looking for a bold, satisfying way to start your day, these Bacon & Egg Breakfast Tacos deliver big flavor with a Southern California twist. Inspired by Mexican-style breakfast tacos, this version layers smoked applewood bacon, creamy scrambled eggs, black beans, and tangy pickled red onions for a perfect balance of smoky, savory, and fresh.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American, Mexican

Ingredients

  

1x2x3x?

Per Taco:

• 1 flour tortilla medium size
• 1/4 cup shredded cheddar cheese
• 1 thick-cut smoked applewood bacon strip cooked
• 2 scrambled eggs
• 3 tbsp cooked black beans drained
• 2 tbsp shaved red cabbage
• Pickled red onions to taste

For Serving:

• 2 tablespoons Tomatillo salsa
• Fresh cilantro leaves torn

Pickled Red Onions (Optional if Buying Store-Bought)

• 1 red onion skinned, halved and thinly sliced
• 1/2 cup water
• 1/2 cup red wine or apple cider vinegar
• 1 tablespoons white sugar
• 1 teaspoon salt

Method

 

Step 1: Cook the Eggs and Bacon

1. Cook the eggs and bacon and heat the black beans. Keep warm. (You can prep components like the bacon, beans, and pickled onions in advance. In the morning, just scramble the eggs and assemble.)

Step 2: Warm the Tortilla

1. Heat your flour tortilla directly over an open flame for a few seconds on each side until lightly charred and pliable. This adds a subtle smoky flavor and authentic texture.

Step 3: Melt the Cheese

1. Place the warmed tortilla on a plate, sprinkle with shredded cheddar cheese, and microwave for about 30 seconds until melted and gooey.

Step 4: Build the Taco

1. Layer the following ingredients over the melted cheese:
2. One slice of cooked applewood smoked bacon, freshly scrambled eggs, black beans, shaved red cabbage and pickled red onions.

Step 5: Garnish and Serve

1. Top with fresh cilantro and serve with a side of tomatillo salsa for dipping or drizzling.

Pickled Red Onions (Optional if Buying Store-Bought)

1. Combine water, vinegar, sugar and salt in a medium saucepan. Bring to a boil. Remove from heat and stir until all ingredients dissolve. Place sliced onions in a large bowl and pour the hot mixture over the onions. Cool, then cover and refrigerate until ready for use.

Notes

Use High-Quality Bacon: Thick-cut applewood smoked bacon makes a noticeable difference. It adds depth and a sweet smokiness that pairs perfectly with the eggs.

Variations and Add-Ons

• Sliced fresh jalapeños or serrano peppers
• A drizzle of hot sauce or hot honey
• Swap bacon for turkey bacon
• Use egg whites instead of whole eggs
• Add breakfast potatoes
• Include sliced avocado for creaminess

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