Austin-Style Breakfast Tacos with Eggs, Bacon, and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 tacos)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 8 small flour tortillas (6-inch)
• 8 large eggs
• 2 tbsp whole milk or half-and-half
• 2 tbsp unsalted butter
• 2 cups 1/2-inch diced russet potatoes (about 10 oz/280 g)
• 2 tbsp neutral oil (avocado or canola)
• 8 slices thick-cut bacon (8 oz) or 10 oz fresh Mexican chorizo
• 1 cup shredded sharp cheddar (4 oz)
• 1 cup pico de gallo
• 1/2 cup salsa verde
• Kosher salt, black pepper, 1/2 tsp smoked paprika, 1/4 tsp garlic powder
• Optional: 1/4 cup chopped cilantro, lime wedges

Do This

• 1. Preheat oven to 300°F. Dice potatoes; whisk eggs with milk; shred cheddar.
• 2. Crisp potatoes in 2 tbsp oil with salt, paprika, and garlic powder, 10–12 minutes.
• 3. Cook bacon until crispy (6–8 minutes) or brown chorizo to 165°F (6–8 minutes).
• 4. Soft-scramble eggs in butter over low heat, 3–5 minutes; season with salt and pepper.
• 5. Warm tortillas in foil at 300°F for 5–7 minutes (or dry-skillet 30 seconds/side).
• 6. Build tacos: potatoes + protein + eggs + cheddar, then spoon on pico and salsa verde; garnish with cilantro and lime.

---

Why You’ll Love This Recipe

• True Austin-style: soft-scrambled eggs, crispy pork, golden potatoes, and bright salsas.
• Fast and flexible: bacon or chorizo—your call.
• Big flavor with simple steps and everyday ingredients.
• Perfectly melty cheddar and warm tortillas for that taco-truck feel at home.

Grocery List

• Produce: Russet potatoes, cilantro, limes, pico de gallo, salsa verde
• Dairy: Eggs, unsalted butter, sharp cheddar, milk or half-and-half
• Pantry: Flour tortillas, bacon or fresh Mexican chorizo, neutral oil, kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

For the Potatoes

• 2 cups russet potatoes, 1/2-inch dice (about 10 oz/280 g)
• 2 tbsp neutral oil (avocado or canola)
• 1/2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper

For the Protein

• 8 slices thick-cut bacon (8 oz), cut crosswise into 1-inch pieces or
• 10 oz fresh Mexican chorizo, casings removed

For the Eggs

• 8 large eggs
• 2 tbsp whole milk or half-and-half
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Tortillas & Cheese

• 8 small flour tortillas (6-inch)
• 1 cup shredded sharp cheddar (4 oz)

Toppings

• 1 cup pico de gallo
• 1/2 cup salsa verde
• Optional: 1/4 cup chopped fresh cilantro, lime wedges, hot sauce

Step-by-Step Instructions

Step 1: Prep and preheat

Preheat the oven to 300°F for warming tortillas. Dice the potatoes into 1/2-inch cubes. Crack the eggs into a bowl, add the milk, and whisk until fully combined and slightly frothy. Shred the cheddar and set out pico, salsa verde, cilantro, and lime wedges. If using bacon, cut it into 1-inch pieces; if using chorizo, remove casings.

Step 2: Cook the potatoes until golden

Heat a large skillet (10 to 12 inches) over medium heat. Add the oil and the diced potatoes. Sprinkle with salt, smoked paprika, garlic powder, and pepper. Cook, stirring every 2 to 3 minutes, until the potatoes are tender inside and deeply golden on several sides, 10 to 12 minutes. If they start to brown too quickly, reduce heat slightly. Transfer to a warm plate and tent loosely with foil.

Step 3: Cook the bacon or chorizo

In the same skillet (wiped out if very dark) or a second skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes, stirring occasionally. Transfer to a paper towel–lined plate and pour off all but 1 tablespoon of drippings. If using chorizo, crumble it into the pan and cook until browned and cooked through (165°F), 6 to 8 minutes; leave about 1 tablespoon of the flavorful fat in the pan. Optionally toss the cooked potatoes with 1 to 2 teaspoons of the drippings for extra flavor.

Step 4: Soft-scramble the eggs

In a clean nonstick skillet over low heat, melt the butter. Pour in the whisked eggs and cook low and slow, stirring gently with a spatula, forming soft, glossy curds, 3 to 5 minutes. Season with salt and pepper. Pull the pan off heat when the eggs are just barely set; residual heat will finish them.

Step 5: Warm the tortillas

Wrap tortillas in foil and warm in the 300°F oven for 5 to 7 minutes. Alternatively, char each tortilla in a dry skillet over medium-high heat for about 30 seconds per side, stacking them in a towel to keep warm and pliable.

Step 6: Assemble and top

Layer each tortilla with a spoonful of potatoes, then the bacon or chorizo, followed by soft-scrambled eggs. Sprinkle or tuck in the cheddar so it lightly melts against the warm fillings. Finish with a spoon of pico de gallo and a drizzle of salsa verde. Garnish with cilantro and a squeeze of lime. Serve immediately.

Pro Tips

• Pull eggs off the heat early; soft, custardy curds are the Austin hallmark.
• Warm tortillas are non-negotiable—heat them until pliable, then keep wrapped so they don’t dry out.
• Crispier potatoes: dice evenly and let them sit undisturbed for a couple minutes at a time to build color.
• Use two skillets to cook potatoes and protein at once; the whole meal moves faster.
• Toss potatoes with a teaspoon of bacon or chorizo drippings at the end for a smoky, savory boost.

Variations

• Veggie Supreme: Skip the meat and add sautéed poblano strips and black beans; finish with cotija instead of cheddar.
• Migas-Style: Stir a handful of crushed tortilla chips, diced onion, and jalapeño into the eggs during the last minute.
• Sweet Potato Swap: Replace russets with diced sweet potatoes and season with chili powder and cumin.

Storage & Make-Ahead

For best texture, cook eggs and warm tortillas just before serving. You can dice potatoes up to 24 hours ahead and refrigerate in cold water; drain and pat dry before sautéing. Cook bacon or chorizo up to 3 days ahead; reheat in a skillet over medium heat for 2 to 3 minutes. Cooked potatoes keep 3 days refrigerated; re-crisp in a hot skillet with a drizzle of oil, 3 to 5 minutes. Keep pico and salsa in separate containers up to 4 to 5 days. Assembled tacos are best eaten immediately; if needed, hold filled but untopped tacos in a 200°F oven for up to 20 minutes, then add pico and salsa just before serving.

Nutrition (per serving)

Approximate for 2 tacos with bacon: 700 calories; 29 g protein; 51 g carbohydrates; 39 g fat; 3 g fiber; 1700 mg sodium. Using chorizo adds about 40–60 additional calories and sodium will vary by brand.