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Bacon Breakfast Tacos

Preparation Time
10-14 min
Cooking Time
1 min
Product(s) used

Another delicious, gluten-free breakfast idea from Jen Shrubsole of, for Celiac Disease Awareness Month: Grimm’s Bacon Breakfast Tacos! Take our Bacon and Corn Tortillas and add all the toppings you love! 🌮🥓🍳🧀🌿💥

What you’ll need

  • 6 pieces Grimm’s Thick Sliced Centre Cut – Traditionally Crafted Bacon, divided
  • 6 large eggs, divided
  • ¼ cup (60 mL) aged cheddar, grated
  • 4 pieces Grimm’s Corn Tortillas
  • 2 tsp (10 mL) avocado oil
  • ¼ cup taco seasoned sour cream (see recipe)
  • 1 avocado, sliced
  • 1 cup (250 mL) grape tomatoes, halved
  • ½ cup (125 mL) black beans, canned or cooked
  • 1 ear fresh corn, cooked or steamed
  • 4 sprigs of cilantro

Taco Seasoned Sour Cream:

  • 2 tbsp (30 mL) taco seasoning
  • ¼ cup (60 mL) sour cream


  1. In a large non-stick pan, cook bacon over medium-high heat for about 5 minutes. Flip bacon and cook for another 1 to 2 minutes. Set aside. Pour bacon grease out of the pan.
  2. In a medium bowl, whisk together six eggs. Set aside.
  3. Drizzle 1 tsp (5 mL) of oil into the same non-stick pan and spread around. Pour ~ 1 egg until the egg spreads out to about 3.75 inches (9.5cm), leaving space for a second egg in the same pan. Pour a second egg into the same pan. Cook the two eggs for ~ 1 minute or until the egg starts to form small bubbles, similar to a pancake cooking.
  4. Add cheese and then tortilla to egg before flipping the egg tortilla mixture over onto the other side. Cook for ~ 1 more minute. Remove from heat and place in a taco holder, egg side up. Repeat with ~ 2 more eggs.
  5. Drizzle 1 tsp (5 mL) oil onto the non-stick pan before scrambling the remaining eggs for ~ 1 minute or until eggs are soft and fluffy.
  6. Spread 1 tbsp (15 mL) of sour cream onto the egg tortilla.
  7. Top each tortilla with bacon scrambled egg, avocado, black beans, corn, and cilantro. Serve warm.