Our Best Breakfast Taco Recipes

You're craving a new protein-packed breakfast, but you don't have much time to experiment in the kitchen before running out the door. Here's a foolproof breakfast taco recipe that's quick, simple, and most importantly, delicious. The chorizo breakfast tacos only call for four ingredients (meaning you won't break the bank when buying groceries).

For some Northeasterners, it's not summer until the first lobster roll has been consumed. If you're not planning a trip to Maine in the near future (or you just aren't into that much mayo on a sandwich), the lobster roll breakfast taco is calling your name. Pairing tender chunks of lobster meat with creamy scrambled eggs instead of the mayonnaise-y lobster salad, the lobster roll breakfast taco also makes its home inside a charred tortilla instead of a hot dog bun.

Whether you're looking for a solo power breakfast or have to feed brunch to a crowd, breakfast tacos are the way to go. Of course, you could go the classic route—scramble a bunch of eggs, brown chorizo, and fry a mess of potatoes to stuff into tortillas—and there's certainly nothing wrong with that. However, if you're looking for an alternative, look no further than pancake breakfast tacos. Pancake breakfast tacos are exactly what you're picturing: all the delightful innards of a classic breakfast taco tucked cozily inside a warm pancake.

We're always here for a riff on classic breakfast tacos (see: pancake tacos), so get ready to stuff a paratha with your favorite fillings. The flaky flatbread gets its rich flavor from a mixture of bread flour and whole wheat flour, plus plenty of melted ghee. It may seem like magic, but those light layers are the result of accordion folding and rolling the dough into a spiral before rolling it out and repeating.

Who says you can't make yourself a fancy, classy brunch all at home in the comfort of your own kitchen? For an ultra-hearty start to your morning, fry up some frizzled, sunnyside up eggs and serve them in a warm corn tortilla with grilled flank steak and the works. We topped ours with fresh avocado, queso fresco, radishes, and a flavor-packed chimichurri sauce that melts right into the runny yolks.

Carolyn says: "Using tongs, hold each tortilla over a gas flame 10 to 20 seconds on each side or until charred. It makes a tremendous difference in flavor."

Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium. The cheese and sour cream add salty notes to these tacos. Corn tortillas have a fraction of the sodium in flour ones, and they also contribute a pleasingly chewy texture. Round out breakfast with fresh mango slices.

Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheesy scrambled eggs.

This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.