Texas-Style Egg Tacos

Texas-Style Egg Tacos

Servings: 12

Ingredients and Directions


  1. Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.

  2. Finely dice roasted red pepper; reserve.

  3. Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.

  4. Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.

  5. Add onion and garlic; sauté 3 to 4 four minutes until soft.

  6. Add peppers; sauté 1 minute.

  7. Stir in bacon; keep warm.

  8. Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.

  9. To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.

    Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

    *If using frozen or liquid whole egg product.


  • 8 oz. applewood smoked bacon (8 slices), diced
  • 4 oz. red pepper (1 whole), roasted
  • 2 oz. jalapeño pepper (1 large)
  • 1 lb. russett potatoes (2 medium), (1/2 in. diced)
  • 4 oz. red onion (1 small), chopped
  • 1 tsp. garlic, minced
  • 24 flour tortillas (8-9 in. size), warmed
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 oz. smoked white cheddar cheese, shredded

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.