Green Chile Bacon Breakfast Tacos
3 weeks ago

Green Chile Bacon Breakfast Tacos

Why do Tuesday nights have a monopoly on tacos? Twin Cities food blogger greens & chocolate wants to bring this dinner staple to new days of the week — and new meals of the day — and we think you should follow suit. These breakfast tacos are hearty, lightly spicy and a whole lot delicious.

When it comes to breakfast, I eat eggs almost every morning. Years ago, I didn’t go a day without my overnight oats, but these days it’s eggs I crave every day. We’ve had our share of breakfast burritos in our house, but after a trip to Austin, Texas a few years ago, we started making breakfast tacos instead. Breakfast tacos are a great way to switch things up and they don’t require tortilla-rolling! These Green Chile Bacon Breakfast Tacos are our family’s new favorite!

These breakfast tacos are simple enough for a weekday because they come together quite quickly. They’re filled with scrambled eggs, bacon, avocado and tomatoes, but the homemade green chile sauce takes them to a whole new level.

If you find yourself with leftover green chile sauce (we did!), don’t get rid of it. Instead, save it for nachos or burritos, or drizzle it on your beef tacos on taco night. Because you can never have too many tacos!

4 servings
Preparation time: 15 minutes
Cook time: 20 minutes


To make the green chile sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon cumin
½ teaspoon salt
4 ounces canned diced green chiles
½ cup sour cream
½ cup shredded cheddar cheese

To make the eggs:
8 large eggs
¼ cup half-and-half or milk
½ teaspoon salt
½ teaspoon pepper
1 tablespoon butter

To make the tacos:
8 6-inch flour tortillas
8 slices bacon
1 avocado, diced
1 Roma tomato, diced
Shredded cheddar cheese


  1. Cook bacon according to the package directions. 
  2. To make the sauce: Heat a medium saucepan over medium heat.
  3. Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
  4. Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
  5. Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
  6. To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
  7. In a medium, nonstick skillet, heat butter over medium heat. 
  8. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.
  9. To assemble the tacos: Divide the bacon and eggs between the tortillas. 
  10. Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!
Green Chile Bacon Breakfast Tacos