These sweet potato bacon breakfast tacos with guacamole are a delicious weekend breakfast to wake up to! Use leftover sweet potatoes and bacon to make them even easier to prepare! (gluten-free, nut-free)
Ask a Texan what the perfect food is, and it’s highly likely they’ll tell you it’s tacos. More specifically, breakfast tacos.
As a native Texan, breakfast lover, and self-proclaimed taco connoisseur, I’d have to agree. Breakfast is obviously delicious. But then when you wrap it in a warm tortilla and add guacamole? You really can’t do much better.
One thing I love in breakfast tacos that isn’t so traditional? Roasted sweet potatoes. Sweet, crispy roasted sweet potatoes with a hint of savory bacon and fluffy eggs are such a lovely combination in a taco.
And you can’t forget the guacamole. Tacos always need guac. I’m partial to my caramelized onion guacamole, but if you’re feeling lazy, even a smash of avocado will do.
I especially love that these sweet potato bacon breakfast tacos are a great way to use up leftovers. I’m notoriously bad at estimating the correct amount of potatoes (including the sweet ones) to make for two people – as though I haven’t been cooking for Mr. Table and myself every day for going on a decade. So I tend to make too many and end up with leftovers.
No big deal. Into the tacos, they go, and I’m one step closer to breakfast bliss!
If you’re not a big fan of bacon, you can use sausage, or leave it out. These breakfast tacos would be delicious with black beans, too. If you don’t have cotija, a sprinkle of feta works in a pinch, or use a different kind of cheese. Whatever you have, right?
These delicious sweet potato bacon breakfast tacos are going to be calling your name this weekend. Loud enough to get you up and out of bed for a super tasty meal!
If you made this recipe, please leave a star rating in the comments!
PrintSweet Potato Bacon Breakfast Tacos
These sweet potato bacon breakfast tacos with guacamole are a delicious weekend breakfast to wake up to! Use leftover sweet potatoes and bacon to make them even easier to prepare! (gluten-free, nut-free)
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 6 tacos 1x
- Category: breakfast
- Method: baked, stovetop
- Cuisine: Tex Mex
Ingredients
For the tacos:
- 1 medium sweet potato, cubed
- 2 tsp olive oil, divided
- Salt and pepper
- 2 pieces thick cut bacon
- 3 large eggs
- 2 tbsp milk
- 6 corn tortillas
For serving:
- Caramelized onion guacamole
- Cotija cheese, crumbled
- Fresh cilantro
- Sliced jalapeños
Instructions
- Heat oven to 400°F. Cut sweet potato into 1/2 inch cubes. Toss with 1 tsp of the oil and a pinch of salt and pepper. Spread on a baking sheet lined with parchment or a silicone baking mat. Roast sweet potatoes 25-30 minutes.
- Place the bacon in a cast iron skillet (or on another baking sheet) and cook in the oven with the potatoes until crispy, about 10-12 minutes. Remove from oven and place on paper towels to drain, then crumble into pieces.
- In a small bowl, whisk eggs, milk, and a pinch each of salt and pepper. Heat a small nonstick skillet over low heat. Add the remaining olive oil and swirl the skillet to coat. Pour the eggs into the skillet and cook, stirring, until eggs are set. Remove from heat.
- Warm the tortillas in a skillet on the stovetop, or in the oven wrapped in foil.
- Spoon guacamole, eggs and sweet potatoes into tortillas, and top with bacon. Sprinkle with cotija cheese, cilantro, and jalapeños, if desired. Serve with your favorite salsa.
Keywords: sweet potatoes breakfast tacos
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