These pulled pork tacos with scrambled eggs are topped with an easy enchilada sauce, avocado, roasted jalapenos and shredded cheese, breakfast tacos that truly satisfy!
Come on, now. Admit it. You LOVE tacos for breakfast. Don't you?
What's not to love? It doesn't have to be TUESDAY for tacos. Tacos are great any day of the week, because, truly, it is one of the best foods in the universe.
And today we have Tacos in the Morning! YES! I love breakfast tacos.
This recipe is essentially Breakfast Pulled Pork Tacos with Scrambled Eggs - pulled pork tacos mixed with creamy scrambled eggs and all the fixings piled on, along with a quick and easy enchilada sauce recipe that I've used a few times in the past.
It works wonders when you don't have any other sauce on hand and need something fast because you're getting hangry.
Someone serve the breakfast already, will ya?
If you're in the mood for a different sauce, I recommend either a good picante sauce, or simply bust out your favorite hot sauce.
Try this picante sauce recipe, which we love. Your sauce choice will transform the dish, so if you have three different sauce options, I'm SO SO SORRY to tell you that you will need to have this breakfast recipe THREE TIMES.
Just be sure to report back to us which version you prefer. This is very important. Let your taste buds make the decision!
Let's talk about how to make breakfast pulled pork tacos with eggs, shall we?
Breakfast Pulled Pork Tacos Ingredients
- FOR THE ENCHILADA SAUCE
- Olive Oil.
- Flour.
- Seasonings. Chili powder, cumin, garlic, salt and pepper.
- Tomato Paste.
- Broth. Use chicken or vegetable broth.
- FOR THE TACOS
- Pulled Pork.
- Corn Tortillas.
- Eggs.
- Olive Oil.
- Salt and Pepper.
- FIXINGS/TOPPINGS
- Avocado.
- Roasted Jalapenos.
- Shredded Cheese. I use pepper jack, though use your favorite.
How to Make Pulled Pork Breakfast Tacos - the Recipe Method
Make the Enchilada Sauce. Get your enchilada sauce going. Heat a large pan to medium heat. Add oil and get it nice and warm. Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
Allow the mixture to thicken up and become consistent, stirring often. Add water to thin, if desired.
Salt and pepper to taste, then set aside until ready to use.
Warm the Pulled Pork. Heat another pan to medium heat. Add pulled pork along with half of the red enchilada sauce. Stir and keep warm.
Scramble the Eggs. While pork is heating up, heat another small pan to medium heat. Add a splash of olive oil. Scramble the eggs and season with salt and pepper. Cook them just a couple minutes, until they are cooked through, but still moist.
Build the Breakfast Tacos. Warm your tortillas and stack them with pulled pork, a couple scoops of scrambled eggs, more of the enchilada sauce, avocado, cheese and roasted jalapeno peppers.
Boom! Done! Your delicious breakfast pulled pork tacos are ready to serve! With lots of creamy scrambled eggs and all those wonderful toppings. YUM. Don't forget the hot sauce, my friends!
Great for Leftover Pulled Pork
I was able to make this quickly from the smoked pork shoulder I made several weeks ago. That delicious hunk of awesomeness has been giving and giving. It's lasted quite awhile.
I separated it into small portions and froze it all, allowing us to grab out any amount needed for a recipe, whether large or small.
You don't need much for this recipe, only an ounce per taco, as the eggs and toppings will round out the meal. Use your favorite recipe for making pulled pork, whether you are smoking it, slow cooking, easy braise, however you like!
I like a LOT of seasonings. FYI.
Patty's Perspective
LOVE. Insert HEART icon here. You can turn breakfast into a taco any day in my book. I love that there is so much flavor packed into this taco, and it was very fast to make because of the leftover pulled pork. We need to keep it in the freezer always. This is also ideal for serving a large group, as you can pull something like together quickly and easily scale it up.
That's it, my friends. I hope you enjoy my spicy breakfast tacos recipe. Let me know if you make it, and how you made it your own. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Breakfast Recipes
- Easy Huevos Rancheros
- Chilaquiles
- Chilaquiles Verdes
- Migas
- Huevos Rancheros Casserole
- Shakshuka
- Loaded Mexican Omelet
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Breakfast Pulled Pork Tacos Recipe
Ingredients
FOR THE ENCHILADA SAUCE
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder
- 6 ounces tomato paste
- 1-1/2 cups vegetable or chicken broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
FOR THE TACOS
- 6 ounces cooked pulled pork
- 6 soft corn tortilla shells warmed
- 3 large eggs
- Splash of olive oil
- Salt and pepper to taste
- 1 small avocado diced
- 1 jalapeno pepper roasted and sliced
- Shredded pepper jack cheese for serving
Instructions
- Get your enchilada sauce going. Heat a large pan to medium heat. Add oil and get it nice and warm.
- Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
- Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Allow the mixture to thicken up and become consistent, stirring often. Add water to thin, if desired.
- Salt and pepper to taste, then set aside until ready to use.
- Heat another pan to medium heat. Add pulled pork along with half of the red enchilada sauce. Stir and keep warm.
- While pork is heating up, heat another small pan to medium heat. Add a splash of olive oil.
- Scramble the eggs and season with salt and pepper. Cook them just a couple minutes, until they are cooked through, but still moist.
- Warm your tortillas and stack them with pulled pork, a couple scoops of scrambled eggs, more of the enchilada sauce, avocado, cheese and roasted jalapeno peppers.
- Serve!
Nutrition Information
Gilbert says
Actually, down here in Texas and particularly in Austin the question is who makes the best breakfast taco in town because it's pretty much the preferred breakfast option. Look up valentina's tex-mex bbq, they are known for making the best breakfast taco and they top it off with their habanero-serrano salsa.