Paleo Bacon & Egg Breakfast Tacos

My husband David and I lived in Austin, Texas, for 13 years, and in that time, we learned to respect the holy trinity of Texas cuisine: slow-cooked BBQ, sweet tea , and breakfast tacos. This super popular breakfast treat may be the quintessential Tex-Mex food—a mashup of all-American scrambled eggs and a delicious tortilla wrapper. Many of our weekends as Austinites started with breakfast tacos—eaten on scorchingly sunny patios—while listening to mariachi music and making big plans for the free-time, fun-time to come.

These paleo-friendly Bacon & Egg Breakfast Tacos feature tender eggs nestled into a fast and easy, homemade paleo “tortilla,” alongside luscious avocado and your favorite salsa.

Breakfast tacos are the first step toward a spec-TACO-lar day!

Paleo Bacon & Egg Breakfast Tacos

Serves 2 | Total time: 30 minutes | Whole30 compliant if you skip the tortillas

  • 4 large eggs

  • 2 tablespoons water

  • 2 teaspoons extra-virgin olive oil

  • 1/2 cup arrowroot powder or potato starch

  • 2 teaspoons coconut flour

  • 1 teaspoon salt

  • 2 tablespoons water

  • 2 scallions

  • 1 ripe avocado

  • salsa

  • 4 strips high-quality bacon

  • 1 small jalapeño

  • 1/2 small yellow onion

  • 1 small tomato

  • 1/4 teaspoon chili powder

  • 6 large eggs

  • 1/4 teaspoon salt

  • pinch ground black pepper


Make the tortillas. Heat a 6- or 8-inch nonstick skillet over medium-high heat, 2 minutes, the reduce heat to medium. Place 2 tablespoons of the batter into the pan and swirl the pan around to form a disc. The edges will set and start to lift as it cooks. When the top is no longer liquidy, flip it and cook another 20 seconds or so. Remove from the pan and repeat. Place the tortillas on a baking sheet and place in the oven set as 200F to keep them warm while you make the filling.


Prep ingredients. Thinly slice the scallions and the avocado; set aside. Chop the bacon into Chop the bacon into 1/4-inch pieces. Remove the seeds and ribs from the jalapeño and finely dice it. Dice the onion and tomato. Crack the eggs into a medium mixing bowl with the salt and pepper, then beat with a fork or whisk until smooth.


Cook the mix-ins. Place the bacon in a large, cold nonstick skillet and place the pan over medium heat. Cook until the bacon is crisp, then transfer it to a paper towel to drain. Increase the heat under the pan to medium-high and add the onion, jalapeño, tomato, and chili powder to the pan. Sauté, stirring with a wooden spoon, until the onion is tender and beginning to get nice brown spots, about 7-10 minutes.


Cook the eggs. Push the bacon and vegetables to the side of the pan. Add the beaten eggs to the pan and push the bacon and veggies into the egg. Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon. Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time. Taste a bite, then add salt and pepper, if necessary.


To serve, spoon the eggs into tortillas and top with scallions, avocado, and salsa.

You Know How You Do That?

Replace bacon with diced ham, chorizo or other sausage, Mexican dried beef (machacado) or cooked steak or pork. You could also add cubed sweet or white potatoes to the “Cook the mix-ins” step for some carby fun.

The paleo-friendly tortilla recipe was created by Steph Gaudreau, my friend and author of The Core 4: Embrace Your Body, Own Your Power and The Performance Paleo Cookbook. As always, I’m grateful to her for sharing her awesomeness with us.

Print this recipe
My Favorite Weekend Breakfast: Machacado Con Huevos

Doing a strict Whole70 means not eating breakfast at my favorite Tex-Mex breakfast joint. My writing skills and the English language, in all its richness,...

Read More
Mexican Meatza

You know I always tell you the truth, so here's a confession for you: my ideal Friday night is pizza on the couch in front...

Read More