Austin Breakfast Tacos

In Austin, breakfast tacos are a morning institution—soft flour tortillas stuffed and eaten on the go. This home-style version folds scrambled eggs with crisp bacon, golden potatoes, sharp cheddar, and a spoon of salsa roja.

Serves 4

Estimate for one serving

• 620 cal
• 28g protein
• 48g carbs
• 34g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 8 medium flour tortillas
• 8 large eggs
• 8 oz thick-cut bacon
• 1 lb russet potatoes
• 1 medium yellow onion
• 1 cup shredded sharp cheddar
• 3/4 cup prepared salsa roja or pico de gallo
• 2 tbsp whole milk
• 1 tbsp unsalted butter
• 1 tbsp neutral oil
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Scrub the potatoes and cut into 1/2-inch dice. Place in a saucepan, cover with cold water by 1 inch, add salt, and bring to a boil. Simmer until just tender when pierced, 8–10 minutes, then drain well and pat dry.
2. 2While the potatoes cook, slice the bacon crosswise into 1/2-inch pieces. Cook in a large 12-inch skillet over medium heat, stirring occasionally, until the fat renders and the pieces are crisp, 8–10 minutes. Transfer bacon to a paper-towel-lined plate with a slotted spoon, leaving fat in the pan.
3. 3Dice the onion. Add the oil to the bacon fat, raise heat to medium-high, and add the drained potatoes in a single layer. Let them sear undisturbed 3–4 minutes until a golden crust forms, then stir and continue cooking until browned and crisp on most sides, 8–10 minutes total.
4. 4Add the onion to the potatoes, season with the cumin, half the salt, and half the pepper. Cook, stirring, until the onion softens and picks up color, about 4 minutes. Taste and adjust seasoning, then scrape the potato mixture into a bowl and tent loosely to keep warm.
5. 5Wipe the skillet if needed. Melt the butter over medium-low heat. Crack the eggs into a bowl, add the milk and remaining salt and pepper, and beat just until the yolks and whites are combined—no froth.
6. 6Pour the eggs into the skillet. Cook slowly, pushing and folding with a spatula from the edges toward the center every 20–30 seconds, until large soft curds form and the eggs are just set but still glossy, 3–5 minutes. Kill the heat; residual warmth finishes them.
7. 7Warm the tortillas: wrap the stack in a clean damp kitchen towel and microwave 45–60 seconds, or heat each tortilla 20–30 seconds per side in a dry skillet until pliable and lightly spotted. Keep wrapped so they stay soft.
8. 8Set out an assembly bar: warm tortillas, potato-onion mix, scrambled eggs, crisp bacon, shredded cheddar, salsa, and cilantro. For each taco, layer potatoes, eggs, and bacon down the center of a tortilla, then top with cheese, a spoon of salsa, and a few cilantro leaves. Fold and serve immediately while everything is hot.