Green Chile Bacon Breakfast Tacos are a delicious way to start the morning! Scrambled eggs and crispy bacon are wrapped in warm tortillas and topped with a homemade green chile sauce. Make these on a lazy weekend morning or prep the bacon and sauce ahead of time for an easy weekday breakfast!
When it comes to breakfast, I eat eggs almost every morning. Years ago I didn’t go a day without my overnight oats but these days, it’s eggs that I crave every day. We’ve had our share of breakfast burritos in our house, but after a trip to Austin, Texas a few years ago, we started making breakfast tacos instead. Breakfast tacos are a great way to switch things up, and require no tortilla rolling! These Green Chile Bacon Breakfast Tacos are our family’s new favorite!
These breakfast tacos are also simple enough for a weekday and come together quite quickly. They are filled with scrambled eggs, bacon, avocado, and tomatoes, but taken to a whole new level with homemade green chile sauce.
To start making these bacon breakfast tacos, cook the bacon. I prefer baking my bacon as it’s less messy and hands on. To do this, preheat the oven to 425 degrees F. Line a baking sheet with foil and then place the bacon on the foil. Bake in the preheated oven for 15-20 minutes, until it’s your preferred level of crispiness.
While the bacon is cooking, make the green Chile sauce and eggs. To make the sauce, melt butter in a saucepan and then add the flour. Whisk to combine and cook for about a minute. Slowly stir in the chicken broth, let it thick for a couple of minutes, and then add cumin, salt, and green chiles. Add the sour cream, whisk to combine, and then stir in the cheese, cooking until it has melted.
Next, make the eggs. Whisk together eggs, half and half, salt, and pepper. Melt butter in a skillet and add the eggs, cooking and stirring frequently, for 5-7 minutes, until scrambled.
Now, assemble! Place on piece of bacon in each tortilla, and then top with eggs, green Chile sauce, avocado, shredded cheese, and diced tomatoes. Dig in and enjoy!
If you find yourself with leftover green chile sauce (we did!), don’t get rid of it. Instead, save it for nachos, burritos, or drizzle it on your beef tacos on taco night. Because you can never have too many tacos!
Bacon Biscuit and Cheese Breakfast Casserole
Chorizo Potato Breakfast Burritos