Breakfast Tacos with Fire Roasted Tomato Salsa


Breakfast Tacos with Fire Roasted Tomato Salsa | Cooking Classy

If there is one thing I know how to make it’s a seriously delicious breakfast taco. Some of you may be laughing and saying, really? There isn’t even chorizo on these tacos, but I say why use chorizo when you can use bacon?

I was first introduced to the best breakfast tacos when I was in Mexico traveling with a humanitarian group and we had these sweetest ladies making us breakfast every morning – and it was all from scratch. I’ve been hooked ever since but I hardly ever have time to make my tortillas from scratch, if only I could figure out how to roll and shape them as fast as those ladies did!

Breakfast tacos really are very versatile and you can most definitely use this recipe for breakfast burritos, simply buy or make the burrito size tortillas, you just won’t get quite as many. If you insist, you can use chorizo instead of bacon and you can use any salsa or hot sauce you’d like, I’m just loving this salsa lately. 

I know the way I make potatoes is probably strange but it’s the way I’ve been doing it for like 10 years. I like to do it this way  because not only does it give me perfect breakfast potatoes by partially baking them in the oven and finishing them off in a hot skillet, but it’s so convenient when I’m making baked potatoes for dinner the night before (or even a few days), I’ll throw in some extra potatoes and just set the time for the 38 minutes take the ones out all be using for breakfast potatoes and let the others continue to bake for dinner.

These tacos are incredibly delicious, total comfort food! They are completely hearty and filling and these aren’t just for breakfast, this is a dinner that would make anyone happy.

Breakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyOven Cooked Bacon | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking Classy

Breakfast Tacos with Fire Roasted Tomato Salsa

Yield: 8 tacos

Breakfast Tacos with Fire Roasted Tomato Salsa


  • 1 lb Russet potatoes (about 3 medium)*
  • 1 3/4 cups refried beans, homemade or store bought**
  • 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved
  • 6 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
  • Fire Roasted Tomato Salsa, recipe follows
  • 8 taco size flour tortillas, warmed


  • Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn't need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.
  • Heat reserved bacon drippings in a large skillet over moderately high heat, add potatoes and season with salt and pepper to taste and saute until golden brown, tossing only occasionally to get crisp sides.
  • Meanwhile, in a blender or bowl blend together eggs and milk until combined. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.
  • To assemble tacos, spread a heaping spoonful of beans into a line down center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.
  • *For a shortcut here you can just use the frozen diced potatoes (regular or O'brien) and cook in bacon drippings according to directions listed on package.
  • **If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick. For the homemade version see this recipe here just start with a low amount of water about 1/2 cup when blending then add more as needed and omit the cheese in that recipe. I used that recipe for these tacos.
  • Recipe source: Cooking Classy

Fire Roasted Tomato Salsa | Cooking Classy

Fire Roasted Tomato Salsa


6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary)

3/4 cup hot water

1 (14.5 oz) can fire roasted tomatoes

3 green onions, ends trimmed and remainder chopped into thirds

1 Tbsp fresh lime juice

1 clove garlic

1/2 tsp granulated sugar

2 Roma tomatoes, quartered

1/4 cup (loose) cilantro

Salt and freshly ground black pepper


Heat a skillet over medium-high heat. Add chipotle chilies and allow to toast until black spots start to appear, tossing occasionally, about 1 – 2 minutes. Pour in water then remove from heat and cover with lid, allow to rest 20 – 30 minutes. Discard water. Remove stems and transfer to a blender along with fire roasted tomatoes, green onions, lime juice, garlic and sugar. Blend until everything is well minced. Add in Roma tomatoes and cilantro and pulse several seconds to chop. Season with salt and pepper to taste. Store in an airtight container in refrigerator.




  • Medha @ Whisk & Shout: Ugh is there anything better than Mexican for breakfast or brunch? I think not! This year for my 18th birthday, my parents and I are going to New York (read: I have organized a food tour) and the burnch after my birthday is going to be some Mexican epicness. Until then, I’m excited to recreate on my own at home with this recipe! May 1, 2015 at 1:05pm Reply

  • Michelle: These look delicious, may have to leave off the refried beans for the kids. I have not convinced them yet that they are a good source of protein. I am a cooking novice when it comes to certain things, are Arbol dried chilies very spicy? This is definitely a recipe I am going to try, with a little modification for the little ones. I like them just the way they are but I am sure you know how some kids are and they would let me know that refried beans are not for breakfast,lol. May 2, 2015 at 5:02am Reply

    • Jaclyn: The arbol chilies aren’t too spicy, I thought the level of heat from that many was about the same as a jalapeno. I just like the nice charred flavor they have from toasting in the skillet. You could leave them out though and it would still be delish. May 2, 2015 at 10:23am Reply

      • elle: You want spicy make Zuppa Toscana. That will knock your socks off. I didn’t add any salt and pepper to that recipe but I used Hot Italian sausage. The soup was a little bland but when you got to the meat and the potatoes, holy smokes. I am always looking for good recipes. This one is interesting but I really don’t like potatoes with bacon but I sure do like bacon grease on my scrambled eggs. Since I am not long for this world, I am not too worried about my heart. May 3, 2015 at 7:20am Reply

  • Laura Dembowski: I was just thinking about making egg tacos. This totally takes it to a new level though. I’m drooling at the thought of coating the potatoes in bacon fat. May 2, 2015 at 6:33am Reply

    • Jaclyn: It’s the best way to go when you’ve already made bacon right? May 2, 2015 at 10:21am Reply

      • Lisie: I was wondering if you had a suggestion on how to get the potatoes crispy without bacon fat (vegetarian household). Coconut oil? Butter? I never seem to be able to get my potatoes crispy on the outside yet soft in the middle. I love your idea of pre-baking them! June 24, 2015 at 10:30am Reply

        • Jaclyn: You can also use vegetable oil and it works great too. I used to use olive oil then found out it’s not good to use olive oil for cooking at high temps. Hope you love this method! June 24, 2015 at 9:57pm Reply

  • Cathleen @ A Taste Of Madness: I am all about breakfast burritos, but I think I need to get into breakfast tacos now!! May 2, 2015 at 7:43am Reply

    • Jaclyn: Yes you do :)! I hope you try these Cathleen! May 2, 2015 at 10:20am Reply

  • CIndy@MijoRecipes: I am loving this recipe!!! Not very sure about eating the spicy sauce in the morning, but the tacos with bacon are definitely for me. Will probably substitute the sauce with ketchup. May 3, 2015 at 10:05pm Reply

  • Samantha: Can I freeze the ingredients and bag them into portion and just reheat them for the morning? May 5, 2015 at 10:54pm Reply

    • Jaclyn: That should be just fine. I hope you love them! May 5, 2015 at 11:09pm Reply

  • Peter McAlister: The way you cook your potatoes is so not weird. It makes them so nice and crispy on the outside and soft and gooey inside. I’ ve been hooked ever since I had it at a restaurant. Thinking about breakfast tacos today. Might make this some time. May 6, 2015 at 1:00am Reply

  • Susan: These look over the top!!!! They will go into the “breakfast for dinner” category and they make their first appearance for “BforD” on Sunday!!!! May 22, 2015 at 3:26pm Reply

  • Jeannette Shields: Today is February 6, 2016, so I don’t know if you will see this or not,but I hope so!
    Thank you so very much for the recipe. I have had a really hard time getting full after going gluten free a few years ago, but this did the trick! I made everything separately. I cannot have the tortillas (and the gluten free ones I tried are not very good), I used jalapeños (fresh) because my store doesn’t carry your kind and did not see the milk and cheese until just now. This was so good. The salsa was very good too. Mexican food is my favorite. Thank you very much again. I am going to eat this every morning for a long time. Now, I just have to find lunch and supper dishes that will fill me up. :)
    ps. I found this on Pinterest. February 6, 2016 at 10:17am Reply

    • Nikki H: Jeannette: Try corn tortillas instead. I think You’ll be pleasantly surprised at how great they taste. March 13, 2016 at 12:39pm Reply

  • Sherry: These sound wonderful. Can they be made the day before and just reheated or do they need to be served immediately after they are made? June 29, 2016 at 3:24pm Reply

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