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Bacon Breakfast Tacos

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  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 tacos/servings 1x


These bacon breakfast tacos pack lots of great flavors, lots of protein, and lots of healthy ingredients. And they are also a great breakfast you can take “to go”!


  • 4 slices thick-cut bacon, diced
  • 1 small white onion, peeled and diced
  • 1 poblano pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • ½ cup whole-kernel corn
  • ¼ teaspoon cumin
  • salt and pepper
  • 8 eggs, whisked
  • 2 tablespoons milk
  • 4 Old El Paso Stand & Stuff Soft Flour Tortillas
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup chopped fresh cilantro, loosely packed
  • ¼ cup crumbled queso fresco or cotija cheese


  1. Saute diced bacon in a saute pan over medium-high heat until crispy, about 5 minutes, stirring occasionally. Transfer bacon to a separate plate using a slotted spoon. Reserve 1 tablespoon of the remaining bacon grease in the saute pan, and discard the rest.
  2. Add onion, poblano, red bell and corn pepper to the pan. Sprinkle with cumin, and a generous pinch of salt and pepper, and stir to combine. Saute over medium-high heat for 5-7 minutes, or until the onion is soft and translucent. Transfer the mixture to a separate plate, and set aside. Rinse off the pan, then return pan to the heat.
  3. Add the eggs and milk to the pan, and reduce heat to medium. Whisk to combine. Cook the eggs until scrambled, stirring occasionally, for about 3-4 minutes.
  4. Remove pan from heat, and portion the eggs equally into the 4 flour tortillas. Top with a few spoonfuls of the onion mixture, then sprinkle with bacon, then top with avocado, cilantro and crumbled cheese. Serve immediately.