Make Ahead Breakfast Tacos - Bowl of Delicious (2024)

4.86 from 7 votes

These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning. They can be made for easy meal prep, then refrigerated or frozen until you’re ready to reheat them. You can even make them to take camping, and warm them up over a fire! And despite their name, breakfast tacos are perfect for lunch or dinner as well.

Whatever reason you have for making these breakfast tacos (not that you need a special reason), you’ll love how tasty and easy they are!

All we do is layer our fillings in a tortilla, roll up and wrap in foil, and place in a warm oven until we are ready to serve (keep reading for instructions for reheating them from the fridge or freezer).

Ingredients in Breakfast Tacos

For this recipe, you’ll need:

• Tortillas (I recommend flour, but you can also use corn – see below for more on this).
• And you’ll need some ingredients to fill the tacos up.

I used this combination of fillings:

• Refried beans
• Scrambled eggs
• Cooked bacon
• Shredded cheese

But there are so many other combinations you can use! Here are a few ideas for breakfast taco fillings:

• Roasted potatoes (like homefries)
• Fried eggs
• Sautéed peppers and onions
• Black beans
• Queso fresco
• Rice or quinoa
• Shredded chicken
• Sausage
• Pulled Pork / Carnitas
• Ham (leftover ham from the holidays works well here)
• Tofu scramble (great for a vegan option)

The possibilities are endless! And you can use any combination of completely vegetarian, completely vegan, or completely gluten-free ingredients, so breakfast tacos are great for almost any diet.

How to make Breakfast Tacos

1. First, place a tortilla on a piece of foil.
2. Then, fill the tortilla with toppings. I started with refried beans, then eggs, then bacon, then cheese.
3. Roll up the taco and then wrap the foil around the taco like a burrito, folding over the bottom part, then the sides, then rolling over to finish up.
4. Place the tacos on a baking sheet or in a casserole dish and transfer to a warm oven
5. After about 20 minutes, the tacos will be perfectly warm and ready to go, but they can stay for a couple of hours in a warm oven (no more than 200 degrees).

Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.

Can I use corn tortillas?

Yes! They’re a great gluten-free option. Corn tortillas tend to fall apart right from the package, so I recommend toasting them or at least warming them up before using them.

Can I make these ahead of time and refrigerate before heating up?

Yes! This solution is great for meal prep or for an easier morning. You can keep them in the fridge for up to 3 days, wrapped in foil. When you’re ready to reheat, simply heat in the oven (wrapped in foil still) for about 15 minutes at 350 degrees F before turning the oven down to warm. Alternatively, you can heat them one or two at a time in the microwave – just remove the foil first (you can also wrap them in a damp paper towel for more even heating). Heat for about one minute on high per taco.

Can I freeze breakfast tacos?

Yup! Place the wrapped tacos in an airtight container or bag. When you’re ready to bake them, place the wrapped frozen tacos in the oven at 350 degrees for about 20 minutes, then turn the oven to warm. Alternatively, you can heat them one or two at a time in the microwave – remove the foil first, and wrap in a damp paper towel for even heating for about 2 minutes on high per taco.

What fixings should I serve these with?

I love serving breakfast tacos with salsa, cilantro, onion, hot sauce, and avocado. These ingredients are best added after they bake, so they don’t become soggy.

Other make ahead breakfast recipes

• Pumpkin French Toast Casserole
• Sausage and Egg Breakfast Casserole
• Breakfast Pie with Lattice Bacon Crust
• Crustless Broccoli Cheddar Quiche
• Cherry Almond Overnight Oats