Austin Food Truck Breakfast Tacos (For Dinner!)
There is much debate here in Texas about who has the best breakfast tacos: Austin or San Antonio. And although I’m biased, Austin wins this battle. Here in Austin, if you aren't getting your breakfast tacos from a food truck, you just aren’t doing it right. But for everyone else outside of Texas, this is the recipe for you. A good breakfast taco should be warm and wrapped in aluminum foil with the tortilla softly hugging the eggs, bacon and cheese. It’s simply the best. So naturally, I had to make my own version, with a few healthier twists, to bring a taste of Austin to your kitchen. And don’t let the name fool you. These are not just for breakfast. They are the perfect, protein-packed meal for anytime of day.
Macros per serving
- 557 calories
- 31.3 protein g
- 29 g fat
- 4.9 g net carbs
NotesDairy Optional
Serves3
Cooking Time25 min
Dietary RestrictionsNut Free
Dietary ConsiderationSoy Free
Ingredients
- 1 (12-oz [340-g]) package no-sugar bacon (see Pro Tip)
- 2 tablespoons (30 ml) cold water
- 8 eggs
- 3/4 teaspoon sea salt, divided
- 1 green or red bell pepper, diced
- 1–2 jalapeños, seeded and minced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon freshly cracked black pepper
- 6 small (taco-size) low-carb tortillas
- 1/2 cup (57 g) shredded Cheddar or pepper Jack cheese (optional)
- Salsa verde, sour cream, hot sauce, cilantro, avocado and/or lime wedges, to serve (optional)
Directions
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Cut the bacon into ½-inch (1.3-cm) pieces. Add the bacon pieces directly to a cold, nonstick pan (10-inch [25-cm]), along with the water. Place the cold pan over medium heat. Let the bacon slowly cook for 8 minutes, stirring occasionally to separate the bacon pieces, or until the bacon is cooked to your liking. (I like mine extra crispy!) While the bacon is cooking, use this time to prep all your veggies, and beat the eggs in a bowl with ½ teaspoon of the salt. Use a slotted spoon to remove the bacon from the pan and set it aside on a plate. Leave the bacon grease in the pan.
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Place the same pan back over medium heat, and add the bell pepper, jalapeños, onion, garlic, black pepper and remaining salt. Sauté the veggies for 4 minutes, or just until the onion is translucent. (You want to leave some “bite” to the veggies, which adds nice texture to the tacos.) Pour the eggs right into the pan on top of the veggies, and scramble the eggs for 1 minute, or until they’re just cooked through. Pull the pan off the heat and stir in the bacon.
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Warm the tortillas by lightly toasting them in a dry pan over medium-high heat for 10 seconds on each side, and set them onto a plate. To serve, add the taco filling to the tortillas, then top with the Cheddar cheese (if using). Serve with your favorite fixin’s. I like mine with cilantro and salsa verde.
Pro Tip:
This recipe is also great if you have some leftover meat from dinner the night before. Swap the bacon for leftover steak, chicken or sausage, and it’s taco time!
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