Breakfast tacos are one of those meals I never want to give up just because eggs are off the table. For a long time, I assumed eggs were what made a taco feel like breakfast, mostly because nearly every breakfast-taco menu seems to start with scrambled eggs and build from there. Once I started paying more attention to the other ingredients, though, I realized the best part is often everything surrounding the eggs anyway: crispy potatoes, smoky chorizo, refried beans, creamy avocado, charred peppers, salsa verde, warm tortillas and plenty of lime. Texas-style breakfast tacos are traditionally flexible, with potatoes, beans, cheese, chorizo, vegetables and salsa all playing familiar roles, so there is plenty to work with even when I leave eggs out completely.
I also don’t think an egg-free breakfast taco needs to automatically mean tofu scramble. I like tofu, and there are a few genuinely good tofu options below, but 25 variations of tofu in tortillas would get boring quickly. Instead, I wanted these tacos to feel like breakfasts I would actually wake up wanting to eat. Some are built around crispy potatoes and beans, others use sausage or chorizo, and a few lean into sweet potatoes, mushrooms, avocado, queso, roasted vegetables or breakfast hash. There are plant-based choices alongside meatier weekend-brunch tacos, and every one has enough texture and substance to stand on its own. Most can also become breakfast-for-dinner, which might be my favorite thing about making a big skillet of taco filling in the first place.
1. Crispy Potato and Refried Bean Breakfast Tacos
If I am making eggless breakfast tacos for the first time, this is where I start. Crispy potatoes already belong naturally at the breakfast table, and refried beans give them enough richness to make the tacos feel complete. I dice Yukon Gold or russet potatoes fairly small, season them with cumin, smoked paprika, garlic powder, salt and pepper, then cook them until the centers are tender and the outsides develop genuinely crisp edges. I warm refried pinto or black beans separately and spread a generous spoonful across each flour tortilla before piling the potatoes on top.
I finish these with shredded cheese, pico de gallo, avocado and salsa verde. Pickled jalapeños are excellent when I want more acidity and heat. The important thing is not overloading each tortilla; I would rather eat three tidy tacos than one breakfast burrito pretending to be a taco. Beans and potatoes are both established breakfast-taco fillings, so the combination does not feel like a compromise for skipping eggs. It tastes like something that should have been on the breakfast table all along.
2. Soyrizo and Potato Breakfast Tacos
Soyrizo is one of my favorite egg-free breakfast taco shortcuts because it already brings so much seasoning to the skillet. I crisp diced potatoes first, then cook soyrizo with onion and bell pepper until some of the crumbles develop dark edges. Once the potatoes go back into the pan, they pick up the chile-red oil and seasoning from the soyrizo. Recipes specifically built around vegan chorizo and potatoes are already popular as egg-free brunch tacos, which makes this one of the most natural directions for the collection.
I keep the toppings cooling and fresh: avocado, cilantro, pico de gallo and a lime crema made with sour cream or a dairy-free alternative. Flour tortillas are especially good here because they stay soft around the chunky potato filling. I sometimes add black beans if I need the filling to stretch farther, but I don’t think they’re essential. What I really want is that contrast between crisp potato edges, spicy soyrizo and cool avocado.
3. Black Bean and Avocado Breakfast Tacos
Black beans and avocado make an incredibly simple breakfast taco, but I season the beans enough that they never feel like something I dumped straight from a can. I sauté onion and garlic with cumin and a little smoked paprika, add drained black beans and then lightly crush about a third of them. That gives me a mixture with both whole beans and a creamy base. I spoon it into charred corn tortillas and add thick avocado slices.
Fresh pico de gallo, cilantro, lime and crumbled cotija finish the tacos. When I want them vegan, I skip the cheese and add pumpkin seeds or a drizzle of cashew crema instead. Refried or whole black beans are already commonly used in vegan breakfast tacos alongside avocado and salsa, so this is a very approachable eggless option. It is also one of the fastest recipes here—I can have breakfast on the table before potatoes would even finish roasting.
4. Chorizo and Crispy Potato Breakfast Tacos
For a hearty weekend version, I don’t miss eggs at all when there is properly browned Mexican chorizo in the skillet. I cook the chorizo first, remove it with a slotted spoon and use a little of the rendered fat to crisp diced potatoes. Onion goes in once the potatoes are nearly tender, followed by the chorizo again. Chorizo and potatoes are such established breakfast-taco partners that removing eggs still leaves behind a filling that makes complete sense.
I add avocado pico de gallo on top because the tomatoes, lime and creamy avocado cut through the rich chorizo beautifully. Salsa verde works too, especially when I want more heat. I avoid piling on lots of cheese because chorizo already has plenty of richness. A little queso fresco is enough. These are the tacos I would make for a slow Saturday brunch when I want breakfast to carry me comfortably through most of the afternoon.
5. Tofu Scramble and Crispy Potato Tacos
Tofu scramble earns its place here because it actually works in a tortilla rather than simply being the standard vegan substitute for eggs. I crumble firm tofu into a skillet with sautéed onion and peppers, then season it with turmeric, garlic powder, cumin, black pepper and a little nutritional yeast. Meanwhile, I roast small potato cubes until crisp. Egg-free breakfast taco recipes already use this combination of seasoned tofu, crispy or roasted potatoes, beans and salsa, so it is a reliable formula rather than a novelty.
I build the tacos with tofu first, then potatoes, salsa, avocado and cilantro. A little black salt can give the tofu a more egg-like aroma, but I don’t consider it necessary. In fact, I often prefer letting the tofu taste like well-seasoned tofu. The potatoes provide the crunch that scrambled fillings need, while salsa keeps the taco juicy. This is also an easy option when I am feeding a mixed group because I can put all the components out separately and let everyone assemble their own.
6. Sweet Potato and Black Bean Breakfast Tacos
Sweet potatoes change the mood of a breakfast taco completely. I roast small cubes with cumin, chili powder and smoked paprika until caramelized at the edges, then pair them with savory black beans. The natural sweetness needs something sharp alongside it, so I never stop at just potatoes and beans. Pickled red onions, lime and a punchy salsa are what turn this into a balanced taco.
I like avocado-lime crema here, especially when the sweet potatoes are heavily spiced. A little cotija adds salt, while cilantro gives the tacos freshness. Sweet potato and black bean combinations are already well established in breakfast-style vegan tacos, often paired with avocado salsa or tofu. I simply let the potatoes and beans do the heavy lifting instead. They are filling enough that I don’t find myself wondering where the eggs went.
7. Bacon, Potato and Avocado Breakfast Tacos
Sometimes I want an egg-free breakfast taco that isn’t trying to be particularly virtuous. For that, I cook bacon until crisp, save a little of the fat and use it to brown potatoes. The potatoes absorb that smoky flavor while developing crunchy edges, and I crumble the bacon back into the skillet just before serving. Potato-and-bacon breakfast tacos are already a recognizable breakfast format, so the filling still feels complete without scrambled eggs.
Avocado is especially useful here because its creamy texture takes the place of some of the softness eggs would normally provide. I add Monterey Jack, fresh salsa and scallions, then squeeze lime over everything. The salsa needs enough acidity to balance the bacon. I also toast the tortillas directly over a burner or in a dry skillet, because warm, slightly blistered tortillas make a surprisingly big difference with such a simple filling.
8. Mushroom, Potato and Pepper Breakfast Tacos
Mushrooms are one of the best ingredients I know for making a vegetable breakfast feel savory. I brown sliced cremini mushrooms until they have released their water and developed deep golden edges, then add peppers, onions and crisp breakfast potatoes. Garlic, cumin and smoked paprika keep the filling firmly in taco territory rather than letting it taste like an omelet filling with the omelet missing.
I serve these with avocado, salsa roja and crumbled queso fresco. For a plant-based version, I use avocado crema and skip the cheese. I sometimes add spinach at the very end, but only enough to wilt into the mixture without turning it watery. The mushrooms give me chew, the potatoes provide crispness and the peppers add sweetness. That combination makes these one of my favorite vegetable-forward tacos on the list.
9. Chorizo, Sweet Potato and Black Bean Tacos
Sweet potato and chorizo are particularly good together because neither ingredient gets to dominate. The sweet potato mellows the heat and salt of Mexican chorizo, while the chorizo prevents the potatoes from becoming dessert-like. I roast the sweet potatoes separately so they stay intact, then fold them into browned chorizo and black beans right before serving. Published versions of this combination use sweet potato, chorizo and black beans together in tacos, giving this one plenty of real-world precedent.
I finish mine with cilantro-lime crema, pickled red onion and fresh cilantro. Corn tortillas add a little more texture, although soft flour tortillas are easier when I make the filling especially chunky. I love this one for breakfast-for-dinner too. The filling is substantial enough that I don’t need any sides beyond sliced fruit or a simple tomato salad.
10. Pinto Bean, Cheese and Salsa Verde Breakfast Tacos
Bean-and-cheese tacos might sound almost too basic for a recipe list, but they are one of the breakfasts I make most often because they take minutes. I cook pinto beans with garlic, onion and cumin, then mash them roughly instead of making a completely smooth refried mixture. I spread the warm beans onto flour tortillas and immediately add grated Monterey Jack or cheddar so the cheese begins melting into them.
Salsa verde is what keeps these from becoming heavy. I spoon it over the cheese with diced avocado, cilantro and raw white onion. Sometimes I add crispy tortilla strips for texture. This is a particularly good weekday taco because the bean mixture can be made several days ahead. I warm only what I need, toast a couple of tortillas and breakfast is essentially finished.
11. Breakfast Sausage and Potato Tacos
Breakfast sausage already has the sage, pepper and savory flavor I associate with a weekend breakfast, so I don’t need eggs to make these tacos feel morning-appropriate. I crumble sausage into a skillet and brown it thoroughly, then add diced potatoes and onions. If I am starting with raw potatoes, I par-cook them first so I can focus on getting their surfaces crisp rather than waiting forever for the centers to soften.
I top these with pepper Jack, avocado and a roasted tomato salsa. Hot honey sounds tempting with breakfast sausage, but I keep it off these tacos because I prefer the more classic salsa-and-lime direction. A little jalapeño gives me all the sweet-spicy contrast I need. These are sturdy, filling tacos, so two usually make a full breakfast for me.
12. Tofu Chorizo Breakfast Tacos
This is the tofu taco I make when plain tofu scramble feels too mild. I cook crumbled tofu with vegan chorizo, onion, garlic and red bell pepper until the tofu absorbs the spices and some pieces start browning. Tofu-and-chorizo breakfast tacos are already a recognizable plant-based breakfast combination, including versions using seitan or soy chorizo with tofu, peppers and avocado.
I add diced avocado and a little vegan sour cream, but I don’t overload these with salsa because the chorizo already brings plenty of seasoning. When I do use salsa, I choose something fresh and acidic rather than extremely smoky. Corn tortillas are my preference because their toasted flavor works well with the spicy filling. This one is especially useful when I want a plant-based breakfast with more staying power than toast or oatmeal.
13. Crispy Hash Brown Breakfast Tacos
Instead of putting diced potatoes into tacos, I sometimes make thin, lacy hash browns and break them into pieces. I grate russet potatoes, squeeze out as much moisture as possible and cook them in a wide skillet until deeply crisp. Then I layer pieces inside warm tortillas with black beans, cheese and avocado. The hash browns create far more crunchy surface area than ordinary breakfast potatoes.
I finish with pico de gallo and jalapeño crema. The trick is assembling these immediately before eating because I don’t want salsa sitting on the hash browns long enough to soften them. If I am serving several people, I put the crispy potatoes in a separate bowl and let everyone add their own. These have the fun of a crunchy breakfast sandwich but are much easier to customize.
14. Roasted Poblano and Potato Breakfast Tacos
Poblano peppers give potato tacos a deeper flavor without making them aggressively hot. I char the peppers until the skins blister, peel them and cut the flesh into strips. Those smoky strips get folded into crisp potatoes and sautéed onion with a little garlic. I add shredded Oaxaca or Monterey Jack while the mixture is hot enough to melt it.
I top the tacos with salsa verde, cilantro and avocado. If I want more substance, I spread refried beans on the tortillas first, but I often enjoy the potato-poblano mixture on its own. The combination reminds me why simple taco fillings work so well: I can actually taste the charred pepper rather than burying it beneath ten toppings. It is one of the quieter recipes here, but also one of the ones I make repeatedly.
15. Black Bean and Plantain Breakfast Tacos
When I use plantains for breakfast tacos, I go savory rather than dessert-sweet. I choose ripe plantains, slice them and pan-sear them until caramelized on both sides. Black beans get warmed with cumin, garlic and a pinch of chile. Together they give me a sweet-savory filling with enough body to make eggs completely unnecessary.
I add avocado, lime, cilantro and a sharp cabbage slaw to keep the plantain sweetness in check. A smoky salsa is good too. The slaw is especially important to me because plantains, beans and avocado are all fairly soft. That fresh crunch keeps every bite interesting. These are a little different from Texas-style potato breakfast tacos, but the ingredients are still familiar taco components rather than an odd breakfast experiment.
16. Sausage, Pepper and Onion Breakfast Tacos
These are basically my favorite breakfast-skillet flavors tucked into tortillas. I brown breakfast sausage with sliced peppers and onion until the vegetables become sweet and lightly charred. A pinch of cumin and chile powder moves the mixture toward tacos without hiding the sausage flavor. I don’t add potatoes here because I want this recipe to remain clearly different from the other sausage taco.
Instead, I use refried beans as a thin base on each tortilla. They catch the sausage crumbles and add creaminess. Pepper Jack, pico de gallo and cilantro go over the top. This is also a great recipe for using leftover grilled peppers and onions. Breakfast should not require me to start every component from scratch when yesterday’s vegetables are already waiting in the refrigerator.
17. Avocado, Refried Black Bean and Cotija Tacos
This is my no-fuss option for mornings when even chopping potatoes feels ambitious. I warm refried black beans with a splash of water and a little cumin, then spread them onto charred corn tortillas. Thick avocado slices go directly on top, followed by cotija. The combination is creamy, salty and surprisingly filling for something that takes almost no cooking.
I wake the whole taco up with pico de gallo, lime juice, cilantro and pickled jalapeños. Toasted pumpkin seeds are optional, but I love the little crunch they add. Avocado and refried beans are already staples of eggless vegan breakfast tacos, so this is the stripped-down version I actually make when speed matters. With good salsa, I genuinely don’t feel like anything is missing.
18. Sweet Potato, Kale and Black Bean Breakfast Tacos
When I have half a bunch of kale left in the refrigerator, this is where it goes. I roast seasoned sweet potatoes until browned, then sauté chopped kale with garlic until tender but still bright. Black beans bring everything together and make the filling substantial. I season the vegetables with cumin, smoked paprika and lime rather than using a heavy sauce.
Avocado crema goes over the top with pickled onions and cilantro. The acidity is essential because sweet potato and black beans can otherwise feel a little dense together. I also like warming corn tortillas until their edges pick up a few charred spots. This taco is vegetable-heavy without feeling like a salad wrapped in a tortilla, which is exactly the line I want a savory breakfast to walk.
19. Chorizo and Refried Bean Breakfast Tacos
This is one of the fastest meat-based tacos in the collection. I brown Mexican chorizo until crisp in spots and warm refried pinto beans separately. The beans get spread onto the tortilla first, then I scatter chorizo over them. There is no potato, tofu or egg competing for space, so the flavor is bold and direct.
I add diced avocado, white onion, cilantro and tomatillo salsa. A little queso fresco is enough cheese for me. These tacos are rich, so I prefer corn tortillas and plenty of lime. If I am making them for brunch, I put sliced oranges or pineapple on the table too. The fresh fruit is surprisingly good after a spicy, savory taco.
20. Crispy Potato and Avocado Salsa Verde Tacos
These are all about getting the potatoes right. I cut them small, rinse away excess starch, dry them thoroughly and cook them until genuinely crisp. Then I season them with cumin, garlic, chile powder and salt. I resist adding beans or sausage because I want one breakfast taco where crisp potatoes are unquestionably the main ingredient.
I make an avocado salsa verde by blending tomatillos or prepared salsa verde with avocado, cilantro and lime. It is creamy without requiring sour cream and bright enough to keep the potatoes from tasting heavy. Crumbled cotija and sliced radishes finish the tacos. This is the kind of inexpensive breakfast I can make from a nearly empty kitchen and still be excited to eat.
21. Mushroom and Black Bean Breakfast Tacos
For this version, I skip potatoes completely and let mushrooms and beans provide the substance. I chop cremini mushrooms fairly small and cook them hard in a skillet until deeply browned. Then I add black beans, garlic, cumin, smoked paprika and a spoonful of salsa. Some of the beans break down and coat the mushrooms, creating a filling that stays neatly inside the tortilla.
I top it with avocado, cilantro, pickled red onion and a little feta or cotija. The salty cheese plays especially well with mushrooms. For a vegan taco, I simply leave it out and add pumpkin seeds. I like this one when I want something hearty without a lot of starch, and the filling also keeps well enough to prepare the night before.
22. Breakfast Potato Tacos with Queso and Pico
Sometimes the best breakfast tacos are unapologetically simple. I make seasoned breakfast potatoes with onion and bell pepper, then pile them into flour tortillas with warm queso. I use enough queso to coat some of the potatoes but not so much that the taco becomes impossible to hold. Pico de gallo goes over the top for freshness.
I add sliced jalapeño and cilantro, then finish with lime. If I am serving kids or anyone who doesn’t like much heat, I leave the jalapeño on the side. This recipe works because potato, cheese, tortilla and salsa are already such natural partners. It is also one of the easiest brunch options to scale up: one large sheet pan of roasted potatoes can feed a surprisingly big group.
23. Smoky Tempeh and Potato Breakfast Tacos
Tempeh gives me a firmer plant-based filling than tofu. I crumble it and cook it with smoked paprika, cumin, garlic, a little soy sauce and chipotle until the edges brown. Crispy potatoes go into the skillet at the end. I am not trying to make the tempeh taste exactly like bacon or sausage; I just want a smoky, savory component that stands up to the potatoes.
I add avocado, shredded cabbage and salsa roja. A lime crema brings everything together and softens the chipotle heat. Tempeh is a little less conventional than black beans or tofu, but it stays comfortably within the familiar plant-based breakfast-taco formula rather than becoming a gimmick. The texture is especially good after the crumbles have had time to brown.
24. Sweet Potato Soyrizo Breakfast Tacos
Soyrizo and regular potatoes are a classic pairing, but sweet potato gives the filling a different balance. I roast small sweet potato cubes with cumin and smoked paprika, then brown soyrizo separately with onion. I fold them together only at the end so the potatoes stay intact. The sweet-spicy contrast is exactly why sweet potato and chorizo combinations appear so often in taco recipes.
I finish these with avocado, pickled red onions, cilantro and lime crema. Black beans are optional, although I add them when I need to feed more people from the same amount of soyrizo. These are colorful enough for a brunch table and practical enough for an ordinary weekday. I can roast the sweet potatoes ahead, which cuts the morning cooking time down considerably.
25. Loaded Breakfast Hash Tacos Without Eggs
For the final recipe, I wanted the kind of taco I make when I have a little of everything left in the refrigerator. My breakfast hash starts with crispy potatoes, then gets bell pepper, onion, black beans and either browned breakfast sausage or soyrizo. I season it with cumin, smoked paprika and garlic and let everything sit against the skillet long enough to develop a few caramelized edges. It is intentionally chunky, colorful and substantial.
I load the hash into warm tortillas and finish with avocado, pico de gallo, shredded cheese, cilantro and salsa. I don’t add every topping to every taco; I put them out in bowls and build each one differently. That is part of why breakfast tacos are so useful in the first place. The format is flexible enough to accommodate beans, potatoes, vegetables and breakfast meats without demanding eggs at the center. A contemporary no-egg breakfast bowl uses essentially this same satisfying framework—crispy potatoes, chorizo, black beans, peppers, onions, avocado and a creamy salsa sauce—so converting the combination into tortillas feels completely natural.
FAQs
Can you make breakfast tacos without eggs?
Absolutely. Once I stopped treating eggs as the automatic base, I realized there were plenty of substantial fillings available. Potatoes, refried beans, black beans, chorizo, breakfast sausage, tofu, soyrizo, mushrooms, sweet potatoes and avocado can all build a proper breakfast taco. Existing vegan breakfast-taco recipes already combine tofu, beans, potatoes, avocado and salsa successfully, so eggs are clearly not required.
What can I put in breakfast tacos instead of eggs?
My favorite replacements depend on what texture I want. Tofu scramble gives me the closest scrambled texture, while beans are creamy and filling. Potatoes provide substance and crispness. Chorizo or sausage makes a richer taco, and mushrooms work particularly well when I want a savory vegetable option. I often combine two components rather than searching for one direct egg substitute.
What are the best potatoes for breakfast tacos?
I usually reach for Yukon Gold or russet potatoes. Russets become especially crisp, while Yukon Golds have a creamier center and hold their shape nicely. Sweet potatoes are excellent when I am pairing them with chorizo, black beans or smoky seasonings. Whatever I use, I cut the potatoes fairly small so they cook quickly and fit comfortably inside the tortilla.
Are breakfast tacos traditionally made with flour or corn tortillas?
Both can work, although flour tortillas are particularly associated with Texas-style breakfast tacos. Contemporary discussions of the style emphasize soft flour tortillas along with fillings such as beans, cheese, chorizo and potatoes. I personally use flour tortillas for chunky breakfast hashes and corn tortillas for simpler fillings like beans, avocado and chorizo.
How do I make eggless breakfast tacos filling?
I combine something substantial with something creamy or rich. Potatoes plus beans, tofu plus black beans, sausage plus peppers, or soyrizo plus sweet potatoes all work. Then I add avocado, cheese or crema as needed. Texture matters too. A breakfast made entirely of soft ingredients can feel less satisfying, so I usually include crisp potatoes, cabbage, radishes, toasted seeds or charred tortillas somewhere.
Can I meal prep breakfast tacos without eggs?
Yes, and many of these fillings are actually easier to meal prep than scrambled eggs. I prepare potatoes, beans, tofu scramble, chorizo mixtures or roasted sweet potatoes ahead and refrigerate them separately. In the morning, I reheat the filling and warm fresh tortillas. I keep avocado, salsa, cilantro and crema separate until serving.
Can I freeze egg-free breakfast tacos?
Some versions freeze better than others. Bean, potato, tofu and soyrizo fillings generally work well, but I leave out avocado, fresh salsa, raw cabbage and crema until after reheating. I prefer freezing the filling rather than fully assembled tacos because freshly warmed tortillas have a better texture.
What salsa is best for breakfast tacos?
Salsa verde is my most-used option because its acidity works with potatoes, beans, tofu and chorizo. Pico de gallo is great when the filling is rich and I want something fresh. Salsa roja works particularly well with mushrooms, sausage and tempeh. I choose the salsa based on the filling instead of automatically putting the same jar on every taco.
What protein can I use in breakfast tacos without eggs?
Black beans, pinto beans, refried beans, tofu, tempeh, soyrizo, pork chorizo and breakfast sausage are all useful options. Vegan breakfast tacos commonly use tofu and refried or black beans, while plant-based chorizo versions add another strongly seasoned option. I usually choose one main protein and let potatoes or vegetables support it instead of cramming several proteins into one tortilla.
Are egg-free breakfast tacos only for vegans?
Not at all. Egg-free simply means I am not using eggs. Some of my favorite versions contain chorizo, bacon, breakfast sausage or cheese. Others happen to be vegetarian or vegan. I wanted this list to be useful for anyone avoiding eggs rather than assuming everybody who skips eggs wants exactly the same kind of breakfast.
What toppings work best on breakfast tacos without eggs?
Avocado, salsa, pico de gallo, cilantro, pickled onions, jalapeños, cotija, shredded cheese and crema are the toppings I use most. I also like shredded cabbage and radishes when the filling needs crunch. Lime is probably the one finishing ingredient I use most consistently because a little acidity makes rich breakfast fillings taste much fresher.
How do I keep breakfast tacos from getting soggy?
I keep wet ingredients away from the tortillas until the last minute. Potatoes should be crisp before assembly, beans should be thick rather than watery, and salsa goes on immediately before eating. Warming or lightly charring the tortilla helps too. For meal prep, I never assemble salsa, avocado or crema into tacos the night before.
Final Thought
The biggest thing I learned while putting together egg-free breakfast tacos is that I don’t actually need to replace eggs every single time. Sometimes tofu scramble makes perfect sense, but sometimes crispy potatoes and chorizo are already enough. Sometimes black beans, avocado and salsa make the taco complete. The breakfast-taco format has always had room for beans, potatoes, cheese, meats, vegetables and salsa, and plant-based versions have pushed that flexibility even further with tofu and soyrizo. That gives me far more possibilities than simply searching for something that looks and tastes exactly like scrambled eggs.
These 25 breakfast tacos are the kinds of combinations I can see myself making repeatedly because they still feel connected to the breakfast tacos people actually love. There are fast bean tacos for weekdays, loaded potato tacos for weekends, fresh vegetable options, smoky plant-based fillings and a few unapologetically hearty chorizo and sausage versions. Most importantly, none feels as though I made a normal breakfast taco and forgot its main ingredient. When the tortilla is warm, the potatoes are crisp, the beans are seasoned and the salsa has enough lime and heat, I am not thinking about missing eggs at all.
