Before you cook
Background Recipe story & origin
Breakfast tacos are a Texas tradition, particularly in Austin and San Antonio. The origins trace to Mexican-American families in South Texas who put breakfast foods into warm flour tortillas—a natural evolution of Mexican eating habits. The breakfast taco became commercially significant by the 1950s-60s in San Antonio, then exploded in Austin in the 1970s-80s. Canonical fillings include eggs with bacon, chorizo, potato, beans, or cheese. Flour tortillas are traditional; fresh tortillas matter enormously. Breakfast tacos differ from burritos in portion (smaller) and wrapping (often open). They're eaten any time of day in Austin.
Before you start Equipment you'll need
- skillet — Provides flat surface for cooking ingredients until properly done and browned
Ingredients
Instructions
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Crisp the bacon
Cook bacon until crispy. Scramble eggs in bacon fat until just set.
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Assemble to serve
Warm tortillas. Fill with eggs, bacon, cheese. Top with salsa.