There are some foods that work so well together, they’re impossible not to love. Tomatoes and mozzarella. Peanut butter and jelly. Strawberries and cream. And in my kitchen, the holy trinity of breakfast: bacon, eggs, and avocado. They’re like that perfect couple where both people are individually great, but magic when they come together.
These breakfast tacos are simple, but the combination of creamy avocado, scrambled eggs, salty bacon, and a smoky roasted tomato salsa wrapped in a warm corn tortilla? Utterly delish. It’s a breakfast that hits all the right notes: nourishing, satisfying, and (let’s be honest) just really freaking good.
Whether you’re a longtime breakfast taco devotee or new to the concept, let’s get one thing straight:
In Austin, Breakfast Tacos Are Their Own Food Group
Here in Austin, breakfast tacos aren’t just a meal—they’re a way of life. You’ll find them in every neighborhood, from food trucks to higher-end restaurants, and locals have strong opinions about the best tortilla, the ideal egg-to-filling ratio, and whether to go salsa roja or verde. Our Austin-based editorial team even got together to rank our favorites from good to best—find out the best breakfast tacos in Austin here.
They’re what we grab after an early morning hike, bring to school drop-off, or share around the table on slow weekend mornings. And the beauty is in the simplicity—no overthinking required. Just a warm tortilla filled with delicious, nourishing ingredients. If you haven’t fully discovered the joy of breakfast tacos yet, you’re definitely in for a treat.
Balanced Nutrition, Big Flavor
Aside from being incredibly delicious, these tacos check all the boxes when it comes to a balanced breakfast. Let’s break it down:
- Healthy fats: Avocado brings those satisfying monounsaturated fats that keep you full and support brain health.
- Protein: Eggs and bacon add staying power and help build lean muscle.
- Fiber: Corn tortillas and avocado provide gut-friendly fiber to support digestion and blood sugar balance.
- Vitamins & Minerals: Tomatoes offer lycopene and vitamin C, while cilantro is a surprisingly powerful antioxidant-rich herb.
In short, this is a feel-good breakfast that doesn’t skimp on flavor—and will keep you energized through the morning.
How to Make a Great Breakfast Taco
A few tips that make all the difference:
- Use corn tortillas for that authentic vibe (and extra fiber). I like to warm them in a dry skillet or over an open flame until they’re soft and slightly charred for extra flavor.
- Go with a roasted salsa. It adds smoky depth and brings the whole thing together.
- Layer strategically: Start with avocado as your creamy base, then eggs, bacon, salsa, and a flourish of cilantro to finish.
- Meal prep friendly: You can cook the bacon and make your salsa ahead of time—just scramble eggs fresh for the best texture.
The Breakfast That Wins the Day
On weekdays, I’ll make a quick version with pre-cooked bacon and store-bought salsa. On weekends, I go all-in with homemade roasted tomato salsa and linger over coffee with our family. Either way, these tacos (or a similar variation with more sautéed spinach and zucchini!) are my go-to breakfast when I want something that feels intentional and energizing.
Scroll down for the recipe card and save this one to your breakfast rotation.
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Bacon, Egg, and Avocado Breakfast Taco
- Total Time: 20 minutes
- Yield: 2 servings
Description
This Austin-inspired breakfast taco is packed with protein, healthy fats, and fiber for a balanced start to your day.
Ingredients
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4 corn tortillas
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4 large eggs
- kosher salt and freshly ground black pepper
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4 slices crispy bacon, chopped
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1 ripe avocado, smashed
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2 tablespoons finely chopped raw onion
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Handful of fresh cilantro leaves
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1/4 cup smoky tomato salsa (store-bought or homemade)
Instructions
- In a small bowl, crack the eggs and whisk together with a tablespoon of water (or milk if you want it creamier), pinch of kosher salt and freshly-ground black pepper. Warm a skillet over medium-low heat with just enough butter or olive oil to lightly coat the bottom of the pan.
- Add the eggs to the skillet and cook, stirring with a spatula, until scrambled to your liking. Remove from the heat.
- Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.
- To assemble, spread smashed avocado over each tortilla.
- Top with scrambled eggs, chopped bacon, raw onion, cilantro, and a generous spoonful of smoky tomato salsa. Serve warm and enjoy!
Notes
To make gluten-free, use Sieté Cassava tortillas.
- Prep Time: 10
- Cook Time: 10
- Category: breakfast
Keywords: austin breakfast tacos
