Weekend breakfasts are the very best breakfasts, right? The bad news is that even weekend breakfasts can fall prey to creativity slumps. Don’t get me wrong; I have nothing against pancakes, but if I’m being honest, I must admit that my very favorite breakfasts are savory. In the hierarchy of savory  favorites, these bacon, egg and sweet potato breakfast tacos reign supreme.

Bacon, egg and sweet potato breakfast tacos Every bite of these bacon, egg and sweet potato breakfast tacos packs a flavorful punch, with a little bit of salty and a little bit of sweet. Texture is covered, too; the soft sweet potatoes and eggs are balanced by crumbly bacon and lightly-crisped corn tortillas.

Bacon, egg and sweet potato breakfast tacos

Granted, we could have stopped there and these tacos would have been pretty darn delicious. Oh, but we went and upped our game by adding creamy goat cheese, fresh chopped green onions and cilantro, and an avocado lime drizzle that adds a tangy zip to an already amazing recipe.

And though these might be as impressive enough to be served in a fancy restaurant, they’re not at all hard to whip up on a Saturday morning. It’s a matter of roasting the sweet potatoes, frying up some bacon and scrambling a few eggs (check the recipe for my secret ingredient there).

Bacon, egg and sweet potato breakfast tacosWe enjoy these served on soft corn tortillas that have been warmed in olive oil on both sides for just a minute or two, but if your preference is flour tortillas, or–better yet–whole wheat flour tortillas, I’m sure that would be good, too.Bacon, egg and sweet potato breakfast tacos

Either way, I highly recommend doing your family the favor of making these bacon, egg and sweet potato breakfast tacos on a Saturday morning soon.


Prep Time 20 mins Cook Time 25 mins Total Time 45 mins
Serves 4     adjust servings


For the Tacos

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4-6 tablespoons extra virgin olive oil, divided
  • 8 corn tortillas
  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon taco seasoning
  • 2 tablespoons butter
  • 8 slices of bacon, cooked and crumbled
  • 8 oz. goat cheese crumbles
  • 1/4 cup cilantro leaves, roughly torn
  • 3 green onions
  • drizzle of extra virgin olive oil
  • salt and pepper to taste

For the creamy lime avocado sauce

  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • handful of cilantro, cleaned and stemmed
  • 2 green onions
  • 1 medium jalapeno
  • 1 medium avocado
  • juice from 1/2 a lime
  • salt and pepper to taste


  1. Preheat the oven to 400º. Prepare a baking sheet by lining it with foil. Spread the peeled and diced sweet potatoes into a single layer on the prepared baking sheet. Drizzle with two tablespoons of olive oil. Add salt and pepper to taste. Place the baking sheet in preheated oven and roast potatoes for about twenty minutes, or until soft and cooked through.
  2. While the potatoes are roasting, prepare tortillas by drizzling a small amount of olive oil in a saute pan--just enough oil to lightly coat the surface of the pan. Working one at a time, saute the corn tortillas in hot oil for about one minute on each side. The goal is to warm and soften the tortillas just enough to be pliable, not to make them crispy. Place sauteed tortillas on a paper-towel lined plate to soak up any extra oil.
  3. After the tortillas are done, crack eggs into a large bowl. Add 1/4 cup milk and whisk thoroughly to combine. Add taco seasoning and whisk it in. Melt butter in a large skillet. Add egg mixture to pan and scramble the eggs using a spatula or wooden spoon over medium heat. When eggs are cooked through, change heat to the lowest setting to keep them warm.

To make the creamy lime avocado sauce:

  1. Combine all ingredients in a Mason Jar and use an immersion blender to puree the ingredients into a sauce. If you don't have an immersion blender, a regular blender or food processor works, too.

To assemble the tacos:

  1. Layer scrambled eggs, roasted sweet potatoes, crumbled bacon, goat cheese, cilantro, and green onions atop corn tortillas. Top with creamy lime avocado sauce and enjoy!
2 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1275kcal Calories from fat 971
% Daily Value
Total Fat 108g 166%
Saturated Fat 31g 155%
Transfat 0g
Cholesterol 400mg 133%
Sodium 1131mg 47%
Carbohydrate 46g 15%
Dietary Fiber 10g 40%
Sugars 6g
Protein 34g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

You might also like:

Asparagus Scramble with Bacon and Goat Cheese

Asparagus Scramble with Bacon and Goat Cheese Recipe

Grilled Pineapple and Hatch Chile Margaritas

Grilled Pineapple and Hatch Chile Margarita Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.