If you love both BLTs and tacos, this recipe is for you! Better yet? I've turned them into a breakfast food! BLT Breakfast Tacos are packed with fried eggs, crumbled bacon, tomatoes, and baby spinach with a sriracha "aioli" drizzle. They make a delicious weekend breakfast or brunch party menu item!
Ask me if I prefer tacos or BLTs and I'd be hard-pressed to give you an answer. Ask me my favorite meal of the day and I'll immediately tell you breakfast/brunch.
So, these BLT Breakfast Tacos? Are basically just my dream come true. And even though I'm calling them breakfast (mainly due to the fact that they involve eggs and bacon), that doesn't mean you can only eat them in the morning.
Because breakfast for dinner is a very valid thing.
What You Need
One of the best things about these breakfast tacos is that they're very simple and easy to make first thing in the morning. You could even make the bacon the day before if you want.
I know I can't fool you and there's not actually an "L" in these BLT tacos. I thought spinach would be a bit more delicious, but BST breakfast tacos doesn't have quite the same ring to it.
Of course, you can omit any of these ingredients or add more of what you like, but here's what I used for these BLT Breakfast Tacos:
- Fried Eggs
- Crispy Bacon
- Fresh Tomatoes
- Baby Spinach
- Flour Tortillas
- Sriracha "Aioli" (just sour cream, sriracha, and lime juice)
My favorite kind of bacon is crispy bacon and crispy is best for these tacos since you're going to crumble it over them.
But really, make the bacon however you best like it. If you need a good bacon-cooking griddle, I'm obsessed with mine!
How to Fry Eggs
You can actually use any style eggs you want for these BLT tacos, but I like making fried eggs best.
I make fried eggs A LOT, sometimes sunny-side up and sometime over easy, depending on my mood. I usually fry in olive oil, but you can also use butter if you prefer.
I recommend cracking your eggs in ramekins first, rather straight into the pan. This will ensure there are no shells or anything in the egg and will also help you control the pour better.
Add 2 Tbsp olive oil to a medium nonstick skillet over medium heat. When oil is shimmering, add eggs in one at a time.
Cook for about 2-3 minutes, shaking pan every so often to ensure eggs aren't sticking together and to redistribute oil, until whites are set.
You can baste the egg whites with the olive oil if you want, but you don't have to.
Be sure to sprinkle a little salt and pepper over them, too.
How to Make Sriracha "Aioli"
I'm putting aioli in quotes because typically aioli is made with mayonnaise and this one is made with sour cream.
It's also super small batch- basically just enough for these BLT breakfast tacos.
All you need to do is stir together sour cream, sriracha, and lime juice in a small bowl.
If you prefer not to make the "aioli," you can always just drizzle a little sriracha and/or sour cream over the tacos. But when combined with lime juice stirred in, it really adds a nice little spicy zing to the tacos and I love it!
How to Assemble Tacos
This part is super easy. Just put your fried egg on a small flour tortilla (either heat them in a griddle or grill pan or put them in the microwave covered with a damp paper towel for 30 seconds).
Top with the crumbled bacon, sliced tomatoes, and baby spinach.
I left a couple without the sriracha "aioli," but the tacos are definitely tastier with it!
Don't get me wrong, I love carb-filled breakfasts like pancakes, waffles, and french toast... But I'm also a big fan of breakfasts filled with super fresh ingredients.
I love all the colors in these BLT breakfast tacos!
From the super fresh eggs (if you can't get them local, I think Eggland's Best really are the best!) to the brightly colored tomatoes and fresh spinach.
And that crispy bacon? There's just one strip on each taco, but it's the absolute perfect amount (though I won't tell if you sneak a few strips on the side).
Alterations to Recipe
There are SO many alterations you can make to this recipe.
- Make scrambled eggs or poached eggs instead of fried. If you don't like eggs, you can even leave them out and load up on the other ingredients.
- Use kale or... even lettuce. Like I mentioned, there's no actual lettuce in these BLT tacos. But if you want to use a shredded lettuce you can. Kale would also be tasty!
- Use sausage or a vegetarian meat. OK, now you might really not be able to call these "BLT" tacos, but what's in a name anyway? Add any kind of meat or meat substitute you want or again, leave it out all together.
- Add more veggies! Peppers, onions, and even cauliflower would be yummy in these tacos.
I wrote this recipe as 2 servings of 2 tacos each. This seemed like the perfect serving size for me and Chris.
Of course, it's very easy to make more if you're serving these to a bigger crowd. Just remember I used one strip of bacon and one egg for each taco. And then you can just load on the tomatoes and spinach as you see fit.
If you're serving to kids, you may want to leave the sriracha out, though when it's mixed with the sour cream and lime, the spiciness is pretty muted.
More Easy Brunch Recipes
There's not much I love more than a delicious brunch... Especially if it's easy! Here are a few of my other favorites... And remember, all of these recipes are also appropriate for dinner!
- Breakfast Nachos
- French Toast BLTs
- Crepes with Pancake Mix
- Bircher Muesli
- Spicy Sausage Chilaquiles with Eggs
- Hummus Breakfast Bowls
- Boston Baked Beans and Eggs
- French Toast Bake (from Love & Lemons)
- Everything Bagel Casserole (from Well Plated)
Something tells me you'll make these BLT breakfast tacos this weekend and then will immediately invite some friends over so you can all enjoy them for brunch the following weekend.
And don't even get me started on dinner.
How often do you eat breakfast for dinner?
BLT Breakfast Tacos
- 2 Tbsp olive oil
- 4 large eggs
- ⅛ tsp salt
- ⅛ tsp pepper
- 4 flour tortillas, taco-size
- 4 slices crispy cooked bacon
- ½ cup sliced cherry tomatoes
- 1 cup baby spinach
- 1 Tbsp sour cream
- 2 tsp sriracha
- 1 tsp freshly squeezed lime juice
- Add 2 Tbsp olive oil to a medium nonstick skillet over medium heat. When oil is shimmering, add eggs in one at a time (I recommend cracking them into a ramekin first to ensure no shells are in them and to make pouring into pan easy).
- Cook for about 2-3 minutes, shaking pan every so often to ensure eggs aren't sticking together and to redistribute oil, until whites are set. Sprinkle with salt and pepper.
- Warm tortillas in a skillet or grill pan (about 20-30 seconds/side), or in the microwave (place on a plate and cover with a damp paper towel. Heat for about 30 seconds).
- Place one fried egg on each tortilla. Add 1 strip of crumbled bacon to each and evenly distribute sliced tomatoes and baby spinach. Drizzle sriracha "aioli" over each.
- In a small bowl, stir together sour cream, sriracha, and lime juice.