Breakfast Tacos with Fire Roasted Tomato Salsa

Published April 30, 2015. Updated March 5, 2020

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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?

Breakfast Tacos with Fire Roasted Tomato Salsa | Cooking Classy

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 Classy

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4.50 from 2 votes

Breakfast Tacos with Fire Roasted Tomato Salsa

These breakfast tacos are perfect for a weekend breakfast! Tortillas are layered with fried potatoes, creamy refried beans, scrambled eggs, crisp bacon, flavorful cheese and a fire roasted salsa - so much goodness in one taco!
Servings: 4
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes



  • 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
Nutrition Facts
Breakfast Tacos with Fire Roasted Tomato Salsa
Amount Per Serving
Calories 826 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 18g113%
Cholesterol 322mg107%
Sodium 1718mg75%
Potassium 829mg24%
Carbohydrates 65g22%
Fiber 7g29%
Sugar 7g8%
Protein 36g72%
Vitamin A 851IU17%
Vitamin C 6mg7%
Calcium 430mg43%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
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.



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  • Astrid

    Jaclyn….I’m interested in trying this recipe for Christmas morning breakfast. If substituting a jalapeño in the recipe for the fire roasted salsa, would you recommend including the ribs and seeds or does it become too spicy if you do?

    • Jaclyn

      Jaclyn Bell

      It really comes down to personal preference, if you want it more mild then definitely remove the seeds and ribs. Even then some peppers are spicier than others so you can start with half if preferred. Enjoy!

    • Yvette

      Agree. I’ve always taken out the seeds and ribs if a recipe calls for it. But I’m not a spicy person so I never use jalapeños in my dishes, except when I make salsa or ceviche for my husband.


    WoW Hon you have GoT it Yummy all the way!

    How about publishing a Tacos and/or Burrito recipe’s paperback, I will be very happy to buy several copies for my family and friends!

  • Brit

    This was delicious! I didn’t make the salsa but I intend on making it next time. Thanks for this recipe. We’ll definitely be making this again.

  • Texas Tea

    Tex-Mex mom of 2 here….. Breakfast tacos can pretty much consist of any filling lol the ONLY thing that makes them amazing are if the tortillas are homemade (I buy mine at a local Hispanic bakery when I’m too lazy to make them from scratch). But these are the typical tacos we grew up on and that I make for my kids: potato and egg, bacon and egg, refried beans and cheese, chorizo and egg, weiners and egg, bologna and egg, sausage and egg (either links or the Jimmy Dean kind), Spam and eggs, eggs by themselves, refried beans and bacon, or any combinations of any of these. As for refried beans, I just buy canned and use my leftover bacon grease (or lard) and fry them up in there. Yes I know, quite fattening, but the only way to get an authentic refried bean flavor is by using bacon grease! In San Antonio we love our tacos and our hole-in-the wall Tex Mex restaurants, but the ONE thing that can set apart a good restaurant is whether or not the tortillas are homemade! :)

  • Nancy K

    Jaclyn do you have the recipe for homemade refried beans? When I click on the homemade (here) in this recipe it sends me to a website -W- that asks for an email and password.

  • 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?

  • 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.

    • Nikki H

      Jeannette: Try corn tortillas instead. I think You’ll be pleasantly surprised at how great they taste.