Breakfast Tacos with Pico de Gallo

I am a lover of all sorts of tacos, but breakfast tacos sprinkled with homemade pico de gallo and crispy bacon bits just happen to be my most-favorite tacos of all-time! 

4 tacos, corn tortillas stuffed with scrambled eggs, tater tots, and pico de gallo. The tacos are arranged on a platter next to a bowl that has chopped bacon in it.

Remember last week when we made pico de gallo together? It was delicious wasn’t it?! 

If you took my advice last week and made a big batch of pico then you’ve probably eaten your weight in it scooped up in chips by now and are possibly looking for a new way to show off your pico de gallo making skills! Am I right?! 

Say hello to my go-to, lazy, weekend breakfast that I can literally make with my eyes closed!  Seriously, I’ve got these tacos down to 5 pretty simple steps that I’m going to share with you…

This is my Saturday morning breakfast taco protocol:

  • Wake up. 
  • Brew coffee/preheat the oven.
  • Bake a batch of crispy oven bacon (aka: the BEST Saturday morning potpourri!) /have a coffee date with the husband while the bacon bakes.
  • Bake the tater tots – then when they are almost done I scramble the eggs..sometimes I even get crazy and sprinkle in a bit of cheese. 
  • By now, everyone is awake and we gather at the table to pile it all together in toasty corn tortillas, topped with an obscene amount of pico de gallo, and bacon sprinkles! 

Don’t stress with keepin’ it inside the lines with this taco recipe – swap it up, add cauliflower tots instead of potato ones, sprinkle cheese on the tacos instead of in  the eggs, add a little sour cream to the mix. The beauty of these tacos is that they are completely customizable to you, your taste buds, and whatever you happen to have in your pantry. You’re welcome! 

If you’ve made these Breakfast Tacos with Pico de Gallo or any other recipes from our site then don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

A platter full of breakfast tacos is on a table that is covered in a denim table cloth. There is a blue and white napkin on the table underneath the platter of tacos, mugs of coffee, and a bowl of blackberries on the table.

Breakfast Tacos with Pico de Gallo

  • Author: This Mess is Ours
  • Prep Time: 5 min
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Breakfast
  • Method: Baked & Stovetop
  • Cuisine: Gluten Free


Serve these tacos DIY style – just set out a basket of warmed tortillas, the skillet of scrambled eggs, a sheet pan of tots, and a bowl of pico de gallo. Then let everyone build their own breakfast taco. 


6-8 corn or flour tortillas, charred in a skillet or over a flame

6-8 eggs, scrambled with cheese if desired, approximately one per tortilla

2 cups tater tots or crispy crown potatoes, prepared 

3/4 cup pico de gallo 

2-3 pieces crispy bacon, chopped, optional


The ingredients list above is made up of prepared ingredients. Here is how you assemble them to make breakfast tacos:

Lay a tortilla on a plate and pile 1 scrambled egg on top.  Add 4-5 crispy crowns to the eggs. Pile 2-3 tablespoons homemade pico de gallo on top. Sprinkle with crispy bacon sprinkles if desired. Repeat with remaining ingredients. 



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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.