How to serve up a DIY breakfast taco bar

The Olympics are almost over; is anyone else as addicted as I am?

The performances are so inspiring and the athleticism absolutely jaw-dropping. I was moved to tears by Tessa Virtue and Scott Moir’s gold medal ice dance – and like the rest of the internet, I will continue to hope for a real-life romance (they actually train here in Montreal, not that far from where I live).

On a recent Saturday, when there was nothing but grey skies and freezing rain outside, the kids and I prepped the ingredients for breakfast tacos. Getting the little ones involved is part of the fun, and I can always use help grating the cheese or slicing the peppers. We spent a cozy morning watching Olympic snowboarding and munching on soft corn tacos. The kids assembled their own, customizing each to their tastes, and everyone was very, very happy.

How to serve up a DIY breakfast taco bar

Whether you’re planning to host an (early!) party for the closing ceremonies on Sunday morning or simply having a few friends over for brunch this weekend, this DIY breakfast taco bar is a fun way to entertain.

Much of the breakfast taco bar can be prepared in advance, like the pickled red onions, grated cheese and crispy chorizo. Scramble a bowl of eggs in the morning, slice an avocado, and warm the corn tortillas, then surf the taco bar for the ultimate morning start.

If you want to turn this into breakfast for dinner or your next Taco Tuesday supper, these Frijoles Rancheros are our favourite taco filling. And a close second would be carnitas: soft tacos containing braised pork with cumin and lime. Really, once you start prepping tacos, there really are so many directions you can go.

Google shows over a million results for quick pickled red onions – take your pick of the recipes and make your own. They are so easy and handy to have around for topping sandwiches, eggs, burgers or tacos like these. I like this version from my friend, Brenda, because she uses both apple cider and red wine vinegar. Delicious!

Have fun with these toppings and make them your own. For example, if sliced green onions are more your thing instead of pickled red onion, by all means, serve them instead. We’ve always loved corn tortillas in our home, but if you prefer flour tortillas, they would work just as well for this recipe.

I’ll be up early on Sunday to catch the closing ceremonies Olympics, and you can be sure I’m going to stock the fridge with ingredients for a breakfast taco bar. Now who will join me?

Ultimate Breakfast Tacos

A fun brunch dish, these breakfast tacos are crowd-pleasing and can be prepared in advance.
5 from 1 vote
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: Mexican
Essential Ingredient: Eggs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 300kcal
Author: Aimee


  • 1 Tablespoon olive oil
  • 1 orange or red sweet pepper sliced
  • 1 teaspoon salt divided
  • 1 Cured Spanish chorizo sausage sliced
  • 1 14-oz can black beans rinsed and drained
  • 1/2 teaspoon ground cumin
  • 6 large eggs
  • 1 Tablespoon butter
  • 1 avocado sliced into wedges
  • 16 soft corn tortillas
  • 1 cup shredded Montery Jack
  • Quick pickled red onions
  • 1 lime sliced into 8 wedges
  • salsa to garnish


  • Preheat the oven to 170F. Heat the olive oil in a medium sauté pan and tumble in the sweet pepper. Sauté for 4-5 minutes until softened, but still bright in colour. Season lightly with a pinch of salt and transfer to a bowl. Place in the warming oven to hold.
  • Add the sausages to the pan and cook for 5-7 minutes or until lightly browned and crispy around the edges. Transfer those to a bowl as well and keep warm.
  • Add the beans to the pan, sprinkle with cumin and 1/2 teaspoon of salt. Cook them only until they are warm and the transfer to the oven. Wash and dry the sauté pan and return it to the stove.
  • Lightly beat 6 eggs in a bowl with a pinch of salt and 2 tablespoons of water. Melt butter in the pan and pour in the eggs. Cook over low heat, stirring frequently, until the eggs are scrambled. Transfer to a serving bowl.
  • Wrap the tortillas in a clean tea towel and microwave for a minute or two until hot. Assemble everything together at the table: corn tortillas, sweet peppers, chorizo, beans, scrambled eggs, avocado, cheese, pickled red onion, salsa and lime wedges. Let everyone assemble their own tacos and enjoy warm.


You can use Mexican chorizo instead, which is usually cut from the casing, crumbled and fried.


Calories: 300kcal


About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. 5 stars
    Made these yesterday, so easy! I love it!

  2. Looks good. My mother made a similar salad with leftover ground baked ham. No further cooking required. It made great sandwiches too. No sugar, pickle relish, pickle juice or Miracle Whip. Always used among other things: Best Foods/Hellmanns mayonnaise and chopped Del Monte sweet pickles.

  3. Breakfast tacos are one of my very favorite ways to do breakfast. And always with pickled red onions – thank you so much for sharing my recipe!

  4. I have only had corn tortillas from the grocery story and was not fond of them. They tore easily and were not very pliable. I tried two brands.Are some better than others? I would like to try them again as I am gluten sensitive and I’m looking for alternatives to wheat flour.

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