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Breakfast Tacos

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 10-15 mins
  • Total Time: 15-25 mins
  • Yield: Makes 8 tacos 1x
  • Category: Breakfast
  • Method: Stove-Top


Breakfast tacos with scrambled eggs, spinach, bacon and cheddar cheese.


  • 8 whole grain taco shells
  • 4 strips uncured bacon, chopped
  • 6 large eggs
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup fresh baby spinach
  • ¼ cup shredded cheddar cheese


  1. Heat a large non-stick skillet to medium-high. Working in batches, toast the tortillas 1-2 minutes per side or until lightly browned. Remove from the pan and wrap in aluminum foil. Set aside.
  2. Add the bacon to the same skillet and reduce the heat to medium. Add the chopped bacon and cook 5-7 minutes, stirring occasionally, until browned and crispy. Remove from the pan using a slotted spoon and transfer to a paper towel-lined plate. Discard the excess bacon grease.
  3. Place the eggs, salt and black pepper in a bowl and whisk until beaten. Coat the same skillet with cooking spray and reduce the heat to medium-low. Add the beaten eggs and use a spatula to push the eggs around the skillet as they cook, scrambling them into light ribbons until set.
  4. Place 2 taco shells on 4 plates. Evenly distribute the spinach leaves, scrambled eggs, shredded cheese and bacon on each shell. Serve immediately.


Cooking Tip: Omit the bacon and add avocado for a vegetarian version.


  • Serving Size: 2 tacos
  • Calories: 277
  • Sugar: 2g
  • Sodium: 386mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 291mg

Keywords: taco, tacos, breakfast, brunch, breakfast tacos, eggs, bacon, tortillas