Growing up in Southern California, tacos are very important to me, and breakfast tacos are one of my favorite varieties.
These High-Protein Breakfast Tacos may not be authentic, but they are super delicious, come together in just 15 minutes, and have nearly 50g of protein per serving.
They’re really up there in my S tier of high-protein breakfasts.
There are so many delicious ways to make high-protein breakfast tacos, but this has to be my favorite version.
High-protein flour tortillas packed with soft scrambled eggs, crispy turkey bacon, and shredded sharp cheddar, all topped with sliced avocado, tons of fresh cilantro, and Frank’s RedHot.
Perfect for a weekday if you have 15 minutes to spare, or a slower weekend breakfast or brunch when you can gather all the fix-ins and sit down to fully enjoy.
Why You’ll Love Them
There’s so much to love about these high-protein breakfast tacos. They’re easy to make, super delicious, packed with protein and fiber, and even bring you some micronutrients with the fresh cilantro, eggs, and avocado.
- Nearly 50g of protein per serving. When it comes to a high-protein breakfast, 30g is typically the benchmark to aim for, but these high-protein breakfast tacos have nearly 50g per serving, so you can be sure you’ll be full and satisfied all morning long.
- Ready in 15 minutes. Perfect for a busy morning, you can pull these off in the time it takes a pot of coffee to brew.
- Simple, real ingredients. There’s nothing fancy about this recipe. No specialty ingredients, just eggs, cottage cheese, turkey bacon, sharp cheddar, avocado, cilantro, hot sauce, and tortillas.
- Super easy to customize. Change up any of the ingredients for what you love (swap cheddar for pepper jack, turkey bacon for tofu bacon, or Frank’s for pico de gallo). It’s really meant as a base recipe that gives you plenty of options to make it yours.
If you’re a savory breakfast person, my Quiche Lorraine Egg Bites are inspired by the famous French quiche, but in egg bite form. Perfect if you’re on the go.
Key Ingredients
This recipe is nothing fancy. It takes just a handful of simple ingredients to make.
- Eggs. Softly scrambled with some cottage cheese, they’re the main filling of these tacos.
- Cottage cheese. The protein secret weapon that turns your scrambled eggs extra creamy and adds a couple of extra grams of protein per serving.
- Turkey bacon. A leaner, higher-protein swap for normal bacon. Look for one with a short ingredient list and no added sugar.
- High-protein tortillas. My favorites are the Mission Carb Balance Soft Taco Tortillas because they taste just like normal flour tortillas and have 6 grams of protein each (and a bunch of fiber, too!). But any high-protein tortilla will work here.
- Shredded cheese. I like sharp cheddar, but feel free to use your favorite. Just a little sprinkle goes a long way.
- Avocado. A couple of slices of fresh avocado add color, healthy fats, and a creamy contrast to the crispy bacon and tangy hot sauce.
- Cilantro. Love it or hate it, I am obsessed. So you better believe my tacos are going to be loaded with lots of fresh cilantro. But if you’re a hater, feel free to go with green onions or a squeeze of lime juice instead.
- Frank’s RedHot. Frank’s is my go-to for breakfast tacos because it’s tangy and complements the eggs and cheese so perfectly, but any hot sauce or salsa is great.
How to Make Them
These high-protein breakfast tacos couldn’t be easier to make. It’s just a couple of simple steps and then throwing everything into your high-protein tortilla.
Cook the turkey bacon
Cook your turkey bacon in a large nonstick skillet over medium heat until crisp on both sides. Transfer to a paper-towel-lined plate and break or chop into bite-sized pieces once cool.
Scramble the eggs
In a small bowl, whisk together your eggs, cottage cheese, and a pinch of salt. Then gently scramble in a nonstick skillet over medium heat until the eggs are soft and just set.
Warm the tortillas and prep the fillings
Heat your tortillas in a dry skillet, or wrap them in a damp paper towel and microwave. Meanwhile, slice up your avocado and roughly chop your cilantro.
Assemble the tacos
Divide the eggs between the warm tortillas, then top with shredded cheddar cheese, turkey bacon, sliced avocado, plenty of fresh cilantro, and a drizzle of hot sauce or salsa.
Taco obsessed? Try my Chicken Tinga Tacos, inspired by the famous taco spot in LA.
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Victoria’s Tips
Here are my best tips for making the best possible breakfast tacos.
- Soft-scramble your eggs. Keep the heat medium-low and scramble your eggs slowly, stirring constantly. Take them off the heat about 30 seconds before you think you should for a really soft scramble that’s perfect in the tacos.
- Get the turkey bacon extra crispy. It’s essential to have that crispy, crunchy texture to contrast all the creamy elements in the taco.
- Warm the tortillas. Don’t skip this step, because cold tortillas crack and lose their flexibility. You’ll end up with a busted tortilla and toppings spilling onto your plate instead of into your mouth.
Substitutions & Swaps
These tacos are super customizable, and here are a few easy ways to adapt the recipe to your needs or what you have on hand.
Looking for something you can prep ahead? My High-Protein Egg Bake with Cottage Cheese & Hash Browns is the perfect high-protein breakfast meal prep option.
Storage & Meal Prep
These high-protein breakfast tacos are at their best when made fresh.
If you end up with leftover scrambled eggs and turkey bacon, keep them in separate containers in the fridge for up to 3 days, then rewarm in a skillet over low heat and build a fresh taco when you’re ready to eat.
FAQ
No, not really. When you whisk the cottage cheese into the eggs and soft-scramble them, the cottage cheese melts into the egg mixture, making it creamier and adding a boost of protein. You don’t really taste the flavor of cottage cheese, and you definitely don’t get the texture.
These tacos are best eaten fresh, but you can cook the scrambled eggs and turkey bacon ahead of time and store them in separate containers. Then assemble when you’re ready to enjoy.
My favorites are the Mission Carb Balance Soft Taco Tortillas because they taste just like regular flour tortillas and hold up well without breaking. But any high-protein tortilla you love will work here.
While the tortillas aren’t gluten-free, everything on the inside is. Swap them for corn tortillas or your favorite gluten-free option, and the recipe is easily made gluten-free.
More High-Protein Breakfast Recipes
High-Protein Breakfast Tacos
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Ingredients
Instructions
- Cook 4 slices turkey bacon in a large nonstick skillet over medium heat until crisp, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate and break into bite-sized pieces once cool enough to handle.
- While the bacon cooks, slice 1 small avocado and roughly chop ¼ cup fresh cilantro. Set aside.
- Wipe out the skillet and reduce heat to medium-low. In a small bowl, whisk together 4 large eggs, ¼ cup low-fat cottage cheese, and salt, to taste.
- Add the egg mixture to the warm skillet and cook, stirring gently with a silicone spatula, until the eggs are softly scrambled and just set, about 3 to 4 minutes.
- Warm 4 taco-sized high-protein tortillas in a dry skillet for 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
- Divide the scrambled eggs between the warm tortillas. Top with ½ cup shredded sharp cheddar cheese, the chopped turkey bacon, sliced avocado, and chopped cilantro. Drizzle with Frank's RedHot hot sauce or top with a spoonful of salsa and serve immediately.
Nutrition
Notes
- Tortillas. Mission Carb Balance Soft Taco Tortillas are my favorite but any higher protein tortilla will work.
- Cottage cheese. If it’s not your thing, feel free to skip it. The end result will have slightly lower protein but only by 3-4 grams.
- Cheese. You’ve got lots of good options. Pepper jack, monterey jack, or a shredded Mexican blend all swap in for the same protein.
- Heat level. Frank’s RedHot keeps it mild and tangy. For more heat, swap in a chipotle hot sauce, sliced jalapeños, or a pinch of red pepper flakes in the eggs.
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Honestly, one of my favorite breakfasts.