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.

Ingredients in Green Chile Bacon Breakfast Burritos

• Bacon
• Eggs
• Half and Half – I love using half and half for eggs, but you could substitute with milk.
• Salt
• Pepper
• Canned Diced Green Chiles – we use mild but to make things a bit spicier, you can use medium or hot green chiles.
• Sour Cream
• Shredded Cheese
• Flour
• Butter
• Chicken Broth
• Tortillas
• Avocado
• Diced Tomato – or salsa!

How to Make Green Chile Bacon Breakfast Tacos

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!

Like this recipe? Check these out, too!

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Green Chile Bacon Breakfast Tacos

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!

Print Pin Rate

Course: Breakfast

Cuisine: American, Mexican

Keyword: bacon, breakfast, brunch, tacos

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 652kcal

Author: Taylor Ellingson

Ingredients

Green Chile Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1/2 tsp cumin
• 1/2 tsp salt
• 4 ounces canned diced green chiles
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese

Bacon

• 8 slices bacon

Eggs

• 8 large eggs
• 1/4 cup half and half or milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp unsalted butter

Tacos

• 8 6" flour tortillas
• 1 avocado diced
• 1 Roma tomato diced
• shredded cheddar cheese

Instructions

Bacon

• Preheat the oven to 425 degrees F.
• Place the bacon on a baking sheet lined with aluminum foil.
• Bake in the preheated oven for 15-20 minutes, until your preferred crispiness.

Green Chile Sauce

• Heat a medium saucepan over medium heat.
• Add the butter and cook until melted.
• Add the flour and whisk until combined with the butter.
• Slowly add in the chicken broth, whisking constantly. 
• Let cook for 2-3 minutes until slightly thickened.
• Stir in the cumin, salt, and green chiles.
• Add the sour cream and whisk until smooth.
• Stir in the cheese until melted. 

Eggs

• Crack the eggs into a medium bowl.
• Add the half and half, salt, and pepper, and whisk for 1 minute.
• Heat butter over medium heat. 
• Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 7-8 minutes.

Assemble:

• Add one piece of back to each tortilla and then divide the eggs between the tortillas. 
• Top with avocado, tomato, and cheese, and then drizzle with green chile sauce.

  Enjoy! 

Notes

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. 

Nutrition

Calories: 652kcal | Carbohydrates: 15g | Protein: 24g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 422mg | Sodium: 1562mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1396IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 3mg

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