Southwestern Breakfast Tacos


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Video taken from the channel: Laura in the Kitchen

Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.

Step 3. Directions. In a small saucepan, heat the black beans over medium-low heat, stirring occasionally. While the beans are warming, preheat a large skillet over medium heat. Add the oil, peppers and scallions and saute for about 2 minutes, until peppers are slightly soft.

Try swapping out a poached or scrambled egg for a fried one. Or, mix a different blend of spices into our Savory Southwestern Style Pinto Beans®. You can even toast your tortillas in the oven for a crunchier texture. Just don’t forget to set out plenty of Tapatío hot sauce for those who want to turn up the heat!

Directions Heat olive oil in a nonstick skillet set over medium heat. Add onions and peppers and cook for 3 to 4 minutes, or until soft. Remove from heat and transfer vegetables to a small bowl. Add the eggs to the pepper mixture and stir frequently, scrambling the eggs until they are cooked to your liking. Warm the tortillas in the microwave for about 30 seconds.

Build your tacos. Layer the egg mixture with the beans and avocados, and garnish with cilantro and salsa if desired. 3.1. Southwestern Breakfast Tacos. YEP.

Tacos for breakfast, my friends. Clearly, I have no shame. A high-protein breakfast skillet using egg whites, green hatch.

Southwest Breakfast Tacos. These tacos are loaded up with all the goods! Scrambled eggs, bacon, black beans, lettuce, sour cream, cheese and fresh pico de Gallo. Make these Southwest Breakfast Egg Tacos for a protein packed breakfast, lunch or dinner!

These tacos use eggs as the base and pair your favorite Southwest ingredients including black beans, cheese, cilantro, salsa and red onion. Your whole family will love these! Prep Time 15 minutes. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.

Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Breakfast tacos or burritos are available at many restaurants across Texas and the Southwest. The breakfast taco is a fried tortilla that is rolled and stuffed with a mixture of Huevos Rancheros in Tortilla Cups Recipe For many years, I have been a huge fan of Weight Watcher’s recipes.

List of related literature:

Breakfast tacos are sometimes called “tacos mañaneros” (morning tacos) in borderstates such as Tamaulipas and Nuevo León.

“American Tacos: A History and Guide” by José R. Ralat
from American Tacos: A History and Guide
by José R. Ralat
University of Texas Press, 2020

Huevos rancheros (“way-vohs ran-cheh-ros”) are a simple way to get Mexican flavors-corn tortillas, fried eggs, an uncomplicated roasted tomato sauce, cilantro, a little crumbled fresh white cheese-on a plate.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Mound warm rice, tofu filling, and Monterey Jack across center of tortillas, close to bottom edge.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Between the 1930s and 1950s, American tourism to Mexico tripled, and huevos rancheros began appearing on Mexican hotel breakfast menus to appeal to northern appetites for eggs in the morning and today, huevos rancheros is an American breakfast dish.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

A homey on-the-run Mexican breakfast, particularly popular in the northern states, a mollete is a toasted open-faced sandwich filled with refried beans and cheese.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Breakfast is the meal of choice, with fantastic burritos and other Southwestern dishes, but lunch is pretty damn tasty too; try the perfectly prepared chile rellenos (stuffed chile peppers), or the rota of daily specials.

“Lonely Planet Western USA” by Lonely Planet, Hugh McNaughtan, Brett Atkinson, Greg Benchwick, Andrew Bender, Sara Benson, Alison Bing, Cristian Bonetto, Celeste Brash, Nate Cavalieri, Michael Grosberg, Carolyn McCarthy, Becky Ohlsen, Christopher Pitts, Josephine Quintero, Andrea Schulte-Peevers, Helena Smith, John A Vlahides, Benedict Walker, Loren Bell, Ashley Harrell, Jade Bremner, Liza Prado
from Lonely Planet Western USA
by Lonely Planet, Hugh McNaughtan, et. al.
Lonely Planet Global Limited, 2018

Laredo has a unique brand ofTexMex cuisine, including a tacos breakfast called mariachis and a goat-tripe sausage, machito.

“Mexico and the United States” by Lee Stacy
from Mexico and the United States
by Lee Stacy
Marshall Cavendish Corporation, 2002

Try a double-cheese omelet, huevos rancheros, or grits before heading into the park in the morning.

“Fodor's The Complete Guide to the National Parks of the West” by Fodor's Travel Guides
from Fodor’s The Complete Guide to the National Parks of the West
by Fodor’s Travel Guides
Fodor’s Travel, 2016

form, a breakfast taco holds beloved breakfast items (eggs, potatoes, bacon, and so forth), plus salsa (mild, hot, green, or whatever), rolled up inside a tortilla (whole wheat, white, or corn are common, but other variations can and do pop up).

“HTML, XHTML and CSS For Dummies” by Ed Tittel, Jeff Noble
from HTML, XHTML and CSS For Dummies
by Ed Tittel, Jeff Noble
Wiley, 2010

Serves 4| This is my basic breakfast burrito recipe.

“The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes” by Lindsay Nixon
from The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
by Lindsay Nixon
BenBella Books, Incorporated, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I am a 14 year old boy and i love you videos i love food but pleas do not make those noise any more my parents think i am watching soothing bad

  • This was delicious! I threw them shits in the toaster oven after they were rolled for a few minutes and were toasty, warm and gooey in the middle.

  • Does it matter what kind of milk I am using? It has to be dairy milk? Or, may I use unsweetened soy milk? And did you just get them out of the can or did you just soak and boil dried beans?

  • Nice burrito (and amazing kitchen setup). As a fellow San Diegan, where is the hot sauce and avocado (or use American guac instead of sour cream)?!

  • I swear laura is the cooking goddess.. she explains everything so easly she is the reason why i enjoy cooking for my family thank you Laura i made her chilli and every year during holidays my family wants me to make chilli lol

  • You can buy frozen hash browns just like the one’s McDonald’s sells from the frozen section of Walmart. I’m sure other grocery stores too.

  • The Mrs. says: Love to watch Laura and love Burritos, making some today, using shrimp, rice, red bell peppers, cheese, green onions, green chili sauce and minced black olives.

  • Needs green chili and sour cream on top too but looks amazing. Mouth watering. Where can we get good tortillas? Store bought are terrible.

  • I’ve got an idea for a Tex Mex take on an English breakfast and it’s just a breakfast burrito on a homemade or fresh tortilla with eggs however you want them, refried beans, tocino, chorizo or maybe an adobada, half a roasted red pepper instead of a fried tomato, and instead of regular mushroom maybe huitlacoche.

  • I don’t understand why you have to warm the flat bread before making the burritos and then freezing it.. what is the point of heating them up??

  • Hi Laura. I love this breakfast burrito idea. I would however want it a little browner. Is it possible to maybe brush burrito with some oil before placing in oven?

  • Wish I could cook like this. Just made this as a “party” for my roommate who is a nurse. His friends said it was okay but not the best. Hopefully I can redeem myself by investing in some better pans

  • oh yes cuz we are so patient for doing this I’d rather eat cornflakes or scrambled eggs not a dush that will take hald an hour preparing

  • I suggest making your own chorizo that shit is full nasty lift over cuts. Being from New Mexico that would be considered Blasphemy I have family from Cali and they said he’ll na your full of shit that’s not even close to being a great burrito. That shit reminds me of a burrito I got in Massachusetts and New York.

  • Rather than remembering to get one out the day before I just run the defrost in the microwave. They heat nice and even that way. It takes about 8 minutes.

  • You made me laugh when you said you had no intentions on making it that big lmfao..the innocents lol..I love it and it looks yummy!

  • Doesn’t cook bacon on the grill

    Thereby doesn’t cook eggs in bacon fat

    Uses cheap chorizo and doesn’t cook it enough to make it not wet and gloopy

    Doesn’t make hash browns

    Puts tortilla on grill for not long enough (should’ve been steaming when he pulled it off)

    Let’s it get cold again before he rolls it up

    Doesn’t press burrito or put it back on grill to get color on it after it’s rolled

    But he got money tho right guys?

    What even is this show

  • those are not tacos… they are kind of gross folded tostadas with plastic like cheese, whoever thinks those are tacos has never eaten a taco.

  • Mixing scrambled egg with the chorizo is better then having them separate don’t know why this dunce cooked the eggs with the onion

  • When I was a little girl I thought it was called “hormigas” as in ants �� lol �� so I would refuse to eat it because I literally thought their was ants in it. ��

  • Nah man, after all of that resting and cooling down, that tortilla is soggy and lukewarm at best and all of that extra cheese you threw in there at the end couldn’t have been melted. Also, you earn a thumbs down by bringing McDonald’s into the mix. Shame on you….


  • Thanks for the video. I learned to make a terrific breakfast burrito for me and my co-workers, but honestly, I could feast on your eyes and smile every morning and never be hungry. 😉

  • this dudes got a nice ass house, that all i keep thinking while watching this video, lol. He has a nice laid back personality also.

  • Salt&pepper before cooking eggs
    Overcooked eggs
    Wrapping burrito wrong
    No searing of burrito after wrapping

    Gordon Ramsay would slap you

  • When she’s folding the first one “Her husband’s” & When she says She is putting it in the freezer for later his mouth is prolly watering thinking of eating it rn! ��

  • That looks awesome. I could eat that breakfast burrito and sacrifice all other meals for the rest of the day in order to maintain a healthy calorie count. Love your personality. You are too cool.

  • He’s right that a hash brown inside a burger makes it better. In Austria we have the Big Rösti Burger. A Rösti is basically a hashbrown and it’s the best burger. People here go crazy in the one month in the year McDonald’s offers it.


  • This is a great video. I have seen a lot of videos on your channel but never subscribed just because I could always look it up. But now that i do youtube i had to subscribe. lol!! Your channel is amazing. Food is so good!!

  • yummy I love eggs I made your eggs and peppers sandwich and love it so much I enjoy all your recipe everyone I’ve made was delicious thanks so much have a awesome blessed day today in Jesus Christ our Lord GOD and savior by

  • Thank you Laura.. Damn!! My stomach just ‘gggrrrrrr’ on me.
    Most simple straight forward video ever. Short and sweet. Thank you once more. ❤..

  • I’ve always wanted to try and make something from one of your videos. But then i think about it and realize that im far too lazy to ever follow through lol