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The Godfather of Breakfast Tacos

The Godfather of Breakfast Tacos

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If there's ever a day of the year on which perfect hangover-cure food is essential it's New Year's Day. That, at least, is the occasion which led me to the not-so-secret gem that is Juan in a Million, and to its legendary "Don Juan" breakfast taco.

It's a beast to be sure, the kind of mammoth portion that inevitably leads to refrains of "everything's bigger in Texas." Piping hot pieces of seasoned potato, fluffy scrambled eggs, and bacon, smothered with melted cheese and placed in a soft flour tortilla that can barely contain it. Just make sure to douse it in hot sauce before you attempt to pick it up (and good luck with that).

Hangover or not, it's boss — the breakfast taco that all others should be judged against. And for $3.80, you might as well go ahead and have two.

Breakfast Tacos

Scrambled eggs with sausage, cheese and salsa fill warm flour tortillas for a bold start to the day! Your family will be happy to start their day with these tasty tacos that are big on flavor!

  • 1 tablespoon butter
  • 6 egg, beaten
  • 2 ounces bulk pork sausage, crumbled, cooked and drained
  • 4 flour tortilla (8-inch), warmed
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup Pace® Chunky Salsa or Medium Picante Sauce

Time-Saving Tip: To save prep time, you can use fully-cooked sauage "crumbles" instead of cooking and draining the sausage.  Stir about 1/3 cup sausage crumbles into the eggs in Step 1.

  • Make it your own by topping with bacon, hash brown potatoes and/or sliced jalapeños. Add a fresh touch by sprinkling with chopped fresh cilantro or parsley.

Heat the butter in a 10-inch skillet over medium heat. Stir in the eggs and sausage and cook until the eggs are set, stirring often. Season to taste.

Spoon about 1/2 cup egg mixture down the center of each tortilla. Divide the cheese and salsa among the tortillas.  Fold the tortillas around the filling.

3 Breakfast Taco Recipes You'll Definitely Want to Make

Listen, we love tacos. We love them for lunch, we love them for dinner, and we especially love them for late-night snacks. We love them with meat and we love them with beans, and we'll happily eat them any day of the week (whoever came up with the idea of "Taco Tuesday" was severely limiting things). So we were pretty pumped when Bon Appétit test kitchen cook Chris Wegan proposed the idea of creating three brand-new taco recipes…for breakfast.

It takes a lot for a brave young recipe to make it big on Bon Appétit's website and print pages, all the way from conception to brainstorming to testing and retesting. So how did Wegan make a case for his tacos? "They're endlessly riffable—meaning they're kind of a blank canvas," he says.

So far, so good—we love a good blank canvas. But we've created plenty of tacos—why breakfast-specific ones? Why now? Wegan explains that he was inspired by the breakfast taco scene in Austin, Texas. To begin, Wegan wanted all of his tacos to have scrambled eggs as a base—but from there, things got interesting.

He definitely wanted to create a meatless breakfast taco, and black beans were an obvious stand-in for that. Lightly sautéed scallions and poblano chiles bring the heat, while a squeeze of lime juice brightens things up. To really take things to the next level (we're all about that), Wegan tops it with a homemade ancho chile salsa.

The next taco, Wegan explains, is inspired by the classic American breakfast sandwich: Bacon, eggs, and cheese on a roll. But why have a roll when you can have a tortilla, right? Wegan's secret weapon here is cooking hearty russet potatoes in the rendered bacon fat for golden, crispy, meaty bites. Monterey Jack is his cheese of choice, but you can sub in your favorite. And to lighten things up (because, hello, bacon and bacon-fried potatoes), a ripe, creamy avocado is sliced and added on top. We're into it.

Finally, for Wegan's pièce de résistance, he created a chorizo and sweet potato taco. "I just wanted to throw everything delicious in this one," he says. "Everything delicious" includes a lime crema, Mexican-style fresh chorizo, cayenne pepper, and a tomatillo salsa for a bright, fresh note.

With each taco stuffed with unique ingredients, are there any rules across the board for making them? According to Wegan, the key here is flour tortillas. Not corn? "Nope, not corn," he explains. "I can get down with a restaurant corn tortilla, but the ones available in grocery stores are really just too thick, and a little gritty. A flour tortilla is easier to find and easier to fold." Also of note: If you're going to use a hot sauce, go for a Mexican-style one, like Cholula or Valentina. Wegan explains that they're thicker and add an interesting textural element to the taco.

When you're whipping up your own breakfast tacos, remember these words of wisdom from Wegan: "I wanted to get creative with these recipes—and ultimately that's what the goal should be. That's what breakfast tacos are all about."

How to make mexican breakfast tacos

EGGS. Whisk the eggs with 2 Tablespoons water (or milk) for 1 minute. You want the mixture to be light and completely mixed together. Then pour into a buttered non-stick skillet and cook over medium-low heat. Use a spatula to pull the cooked outer edges toward the center and create circles in the middle. Continue stirring until about 95% done, then turn the heat off.

ASSEMBLE. Warm the tortillas in a skillet or in the microwave. Evenly divide the eggs between the 6 tortillas, then pile on your favorite toppings. If topping with cheese, I’d recommend adding it first so that the steam from the eggs can melt it.

  • 1 tablespoon extra-virgin olive oil
  • 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
  • ¼ cup crumbled queso blanco or feta cheese

Heat oil in a large nonstick skillet over medium heat. Add tomatillos, onion and garlic and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8 to 12 minutes. Add eggs, pepper and salt and cook, stirring, until the eggs are just set, 2 to 3 minutes more. Divide the scrambled eggs among the tortillas and sprinkle with cheese.

To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

1 1/2 starch, 1 1/2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat

How to Make Breakfast Tacos

Tacos can be so versatile, but I am so excited to share the combination that will have you winning over your guests. They feature ingredients that are easy to find at Walmart, simple, and fresh. In fact, you can even prep the taco toppings ahead of time for a quick brunch!

To make breakfast tacos ahead of time, simply make/prepare all your ingredients ahead of time and then place them in an airtight container. I prepared the eggs, sausage, onion, and jalapeno earlier in the day and was able to heat up the eggs and sausage quickly before enjoying.

Customize Your Tacos Even More!

Turn this into the ultimate Tex-Mex meal with sautéed veggies and a dollop of sauce. Here’s a few ways to do it.

  • Load it up with veggies: The options are endless here, but a few easy add-ins can be sautéed cabbage, diced bell pepper, garlic sautéed spinach, or sautéed kale.
  • Switch up the meats. Aside from bacon, you can sauté breakfast sausage, ground chicken, chorizo, or carnitas (hint: slow cooker carnitas makes for the best leftovers!)
  • Dollop some sauces: If you’re like me, a batch of salsa is essential! You can add a spoonful of pico de gallo for a chunky texture, or blended red salsa for a smooth finish.
  • Switch up the cheese. Shredded cheese never fails, but crumbled cheese is just as delicious. You can use crumbled goat cheese, feta cheese, or my personal favorite, cotija cheese.

What is in breakfast tacos?

Breakfast tacos are the go to here in Texas. When our family comes to visit there’s two things they want to get their hands on. Smoked Brisket. And some breakfast tacos. The best breakfast tacos are the simplest.

Warm tortillas filled with soft scrambled eggs, crisp bacon and potatoes are my favorite. Then the toppings take things over the top. Tons of cilantro, fresh tomatoes, some homemade salsa and lots of cheese.

Some other popular fillings would include sausage or chorizo.

Make Ahead Breakfast Tacos

Yum yum yum. I&rsquove helped make these breakfast tacos on multiple visits to Texas to visit Zach&rsquos family, and finally tried them on my own for the first time.

These are so easy, and the best part is that all you have to do is assemble them, wrap them in foil, and keep them in a warm oven until you are ready to serve! You can choose any toppings you want (vegetarian or not) and they come out perfectly warm with delicious melted cheese.

These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning.

The down side of making these in New England: lack of delicious, fresh tortillas. Any bakery in any grocery store in Texas has tortillas-a-plenty, but not so up here. Sometime, I will figure out how to make my own.

For these, I used yellow corn and wheat tortillas from Trader Joe&rsquos. Not the same as the fluffy flour tortillas of Texas, but pretty tasty, if you ask me!

I made bacon, egg, and cheese tacos, but you can use any combination of anything!

All you do is layer scrambled eggs in a tortilla with other tasty ingredients (in this case, chopped bacon and Monterey Jack cheese), roll up and wrap in foil, and place in a warm (250 degree) oven until you are ready to serve.

When we ate the tacos, we topped them with avocado, fresh cilantro, hot sauce, and salsa.

Other combos that are probably delicious that I will be (hopefully) trying in the near future: sauteed peppers and onions or other veggie combos, carne guisada or pulled pork, plain ol&rsquo egg and cheese, refried beans&hellip the possibilities are endless, and are carnivore and herbivore friendly.

Another idea- take these already assembled on a camping trip and heat them up over the fire!

Breakfast Tacos

The best-loved individual at Texas Monthly is not the publisher, not the editor, not even the woman who distributes the paychecks. The most popular person is art coordinator Hope Rodriguez, who has been making breakfast tacos for grateful staff members for twenty years. Twice a week, Hope arrives with an insulated case of fresh, plump tacos and a Mason jar of salsa. The tortillas are filled with combinations of scrambled eggs, potatoes, refried beans, cheese, chorizo, and bacon the tomato salsa is a family recipe.

“I make the tortillas fresh because they’re much more tender than store-bought ones,” Hope says. She roasts the jalapeños to give them extra flavor, cooks the chorizo well done and the bacon crisp, and uses light oils whenever possible. Another key aspect—a lifetime of practice—is harder to quantify but much in evidence. Hope learned how to make all the basic Tex-Mex dishes when she was thirteen. “My parents owned a restaurant in Cuero,” she says, “and they had to be there from early to late.” As soon as she was old enough, she was drafted to cook for her seven brothers and sisters (two other siblings were grown). She learned well. The difference between her tacos and commerical tacos is the difference between home cooking and mass production. There simply is no comparison.


2 or 3 jalapeños, stemmed
3 fresh tomatoes or an 8-ounce can whole tomatoes
1 small clove garlic, peeled and mashed
1/2 cup finely chopped onion
2 teaspoons canola oil salt to taste

Roast jalapeños on a griddle or in a heavy skillet over medium heat until blistered on all sides. If using fresh tomatoes, roast them in a heavy skillet until cooked and blistered, 15 to 20 minutes. In a blender pulse jalapeños, tomatoes, and garlic do not overpurée. Set aside. In a skillet sauté onion in the oil until translucent add the puréed tomato mixture, and reduce over high heat for about 10 minutes. Add salt. Serve warm.

Flour Tortillas

Follow directions on White Wings flour tortilla mix for 8 tortillas. Tips: Use a lightly oiled heavy skillet or griddle. You don’t absolutely have to knead the dough for 5 minutes 1 minute will do. A tortilla is ready to turn when small bubbles begin to appear on the upper side turn it twice more, cooking 20 to 30 seconds to a side. Keep the tortillas warm by wrapping them in a clean dish towel in a basket or another container.

Eggs a la Mexicana

5 eggs
1 tablespoon canola oil
2 tablespoons chopped scallions, white and green parts
1 tablespoon chopped red bell pepper
2 tablespoons chopped tomato
salt and pepper to taste

Scramble eggs in oil over medium heat, adding other ingredients when eggs just start to set.

Additional taco fillings include refried beans, bacon, chunky hashbrown potatoes, and fried chorizo (San Miguel is a good brand of chorizo). Fill each tortilla with the ingredients of your choice. Makes 8 tacos.

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