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Breakfast Taco Bites

written by Ashley Fehr

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Prep Time 10 mins
Total Time 25 mins
Servings 36 bites

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Published on April 20, 2015 / Last updated on January 26, 2023

They’re breakfast. They’re lunch. They’re appetizers.

All of my favorite things that aren’t full of sugar.

I’m not going to go on and on and on about how I love breakfast food, and how it’s my absolute favorite.

But I’m not sure what else to say about them!

breakfast taco bites in tortilla chip scoops on baking sheet

I get into food ruts big time, but I kind of don’t think it’s a bad thing. I mean, I like chips. And I like making chips into a meal, whether that’s BBQ Bacon Cheeseburger Nachos or these Breakfast Taco Bites.

I like doughnuts (don’t you?!).

I like chocolate.

I like cheese.

I like potatoes.

And so, I’m not going to apologize.

breakfast taco bites lined up on white plate topped with chives

My sister once asked me why I have so many recipes that are pretty much the same. I had, like, 3 whole no-bake cookie recipes on the blog at that time. To be fair, it was quite a while ago that she said that. And I’ve gotten into different food ruts since then.

Like chips for dinner.

After I made these nachos, I was dreaming up all sorts of nacho ideas. I was also thinking Mexican food for Cinco de Mayo and breakfast ideas for Mother’s Day. And they just sort of happened.

These are super easy to make ahead, which is really one of the best things about them (I mean, other than the fact that they are tasty). It would be super easy to cook up your filling and refrigerate it up to a day in advance, then just scoop and bake.

I chose to mix most of the cheese into the eggs, because the thought of spooning the eggs in and then trying to top each one with a good amount of cheese seemed a little labor intensive. I’m actually glad I did though, because the cheese melts and acts as the glue between the chip and the filling, and it’s not nearly as messy when you’re eating them! I topped with just a bit of extra cheese before putting them in the oven.

overhead image of breakfast taco bites on long white plate on top of white and blue napkin

I didn’t add any spice to the eggs (but you could if you like things really spicy!), so I like to top mine with a nice dollop of chunky salsa. A fresh pico de gallo would be fantastic, too!

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Breakfast Taco Bites

written by Ashley Fehr

No ratings yet
Mini tortilla chip cups stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They’re breakfast. They’re lunch. They’re appetizers. And they're so yummy!
Top view of breakfast taco bites on a baking tray lined with parchment paper.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine American
Course Appetizer, Breakfast
Servings 36 bites
Calories 48cal

Ingredients

  • 36 tortilla chip scoops
  • 4 large eggs
  • ½ cup milk
  • ½ tsp salt
  • 3 breakfast sausage links
  • ½ cup finely chopped red pepper
  • 3 slices bacon chopped
  • 1½ cups shredded cheddar cheese
  • 1 cup salsa
  • 2 green onions or cilantro chopped

Instructions

  • Preheat oven to 400 degrees F and line tortilla chip scoops on a baking sheet. Set aside. *See note for make-ahead directions.
  • In a large nonstick skillet, add the eggs, milk, and salt. Cook, scrambling, over medium heat until completely cooked. Remove from the pan and place in a medium bowl.
  • Remove sausage meat from casings and scramble fry in the pan, breaking it up with a spatula as the sausage cooks. Add peppers and bacon, and fry over medium heat until cooked. Remove from the pan and add to the eggs in the bowl.
  • Stir in 1 cup of cheese (this works best when the egg mixture is lukewarm and not hot because otherwise, the cheese will be one glob and not disperse throughout).
  • Spoon egg mixture into each tortilla scoop and top with remaining ½ cup cheese. Bake for 8-10 minutes until hot and the cheese is melted.
  • Top with salsa and chopped green onions as desired.

Notes

  • Make Ahead: You can prepare the eggs, sausage, peppers, and bacon as described, and store them in an airtight container in the fridge for up to 1 day before assembling the taco bites. Then, fill the scoops and bake together as stated.
  • Store: Store these little bites in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge.
 

Nutrition Information

Calories: 48cal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 48mg | Vitamin A: 180IU | Vitamin C: 2.8mg | Calcium: 46mg | Iron: 0.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  7. Shinee says

    Cutest ever! I’ve been thinking about making an appetizer with those tortilla chip cups, such a great idea! Love your presentation, the photo and styling! And I LOVE your new site look! Congrats, Ashley!

    Reply

  12. Tonia says

    I’m totally with you on the chips for dinner. Give me a great appetizer and I will make a meal out of it! I can’t wait to have chips for breakfast too!

    Reply

    • Ashley says

      You mean you’re not a breakfast person?! I didn’t know people like that existed! Lol. I am such a huge breakfast person!

      Reply

  17. Natalie @ Tastes Lovely says

    I love this! On Saturday I made us breakfast tacos, which I love. Nothing like mexican food for breakfast. Now I can make these super cute taco bites!

    Reply

  20. Gayle @ Pumpkin 'N Spice says

    I absolutely LOVE these taco bites, Ashley! I’ve made something very similar, but used ground beef instead of eggs. This is such a great appetizer! And I think I could eat this for any meal, too. Sounds delicious!

    Reply

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