I present to you Sweet Potato Bacon Breakfast Tacos, a.k.a. the time I took a healthy vegetable and fried it in a full inch of bacon fat and called it breakfast.
For the record, I regret nothing.
See, we’re really into breakfast food ‘round the clock around here. We eat black bean breakfast burritos (my super-simple weeknight dinner specialty, if I do say so myself) or veggie-loaded egg scrambles for dinner at least once a week. Literally the only thing that Brad knows how to make is an buttery egg-and-cheese breakfast sandwich. It’s safe to say we are egg-and-cheese devotees, so when I realized the other day that I’d never tried my hand at an epic breakfast taco, my food-blogger mind started churning on overdrive.
Breakfast tacos are super trendy right now, a perfect fit with the food-truck/elevated street food trend that I love so much. Tacos of any kind are inherently party food – they’re fun, totally mix-and-match and customizable, just generally unassuming and, most importantly, delicious. Let’s be real – breakfast tacos are basically an excuse to eat chips and salsa (and margs?!) for breakfast. We aren’t fighting them one little bit.
For these sweet potato bacon breakfast tacos, we cook up lots of thick-cut bacon, then use the remaining bacon fat to fry sweet potatoes up nice and crispy (because it’s a sin to waste bacon fat, didn’t you know?). Add in perfectly light-and-fluffy scrambled eggs, creamy avocado, sharp cheddar cheese, and the (non-negotiable) drizzle of Cholula and you have yourself the world’s most perfect breakfast. These babies are seriously so delicious; they’re salty, crunchy, and incredibly flavorful and satisfying. Scrambled eggs have never been in better company. I mean, fried crispy sweet potatoes! Bacon!! Avocado!!!!! I need to stop now, I’m getting emotional.
Bottom line: Make these ASAP. Feel like a super cool and trendy taco master. Drink a breakfast marg. Love your life! You’re welcome.
- 4 slices thick-cut bacon, chopped
- 1 small sweet potato, chopped into small pieces
- Kosher salt and pepper, to taste
- 1 tbsp. butter
- 4 eggs
- 4 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ½ cup shredded sharp cheddar
- Cholula or other hot sauce, for serving
- In a large pan, fry your bacon. Use a slotted spoon to transfer to a paper towel-lined plate to drain, reserving remaining bacon fat.
- Heat the pan with the bacon fat over medium heat. Add the chopped sweet potato to the pan and cook until browned and crispy on all sides, about 10 minutes. Use a slotted spoon to transfer to a bowl or plate. Sprinkle with kosher salt and pepper to taste.
- In a small bowl, whisk together the eggs with some kosher salt and pepper. In a small skillet, melt the butter and scramble your eggs. Do not overcook! Stop cooking when the eggs still look a little wet, as they’ll continue to cook in the pan.
- To assemble, top each tortilla with ¼ of the eggs, ¼ of the bacon, ¼ of the sweet potato mixture, ¼ of the avocado, 2 tbsp. cheese, and Cholula to taste. Serve immediately!
Looking for more delicious ways to get your egg on?
Savory Oatmeal Breakfast Bowls
Ham, Gruyere, and Spinach Strata
Bacon, Kale, and Caramelized Onion Quiche with Buttermilk Oat Crust
