Breakfast Taco Board
Build your own breakfast taco board with eggs, bacon, and all the fixings. It’s the easiest way to feed a crowd in the morning.
A breakfast taco board is the easiest way I know to feed a crowd in the morning. Everyone builds their own taco and gets exactly what they like.
John and I started making these years ago around the holidays. We wanted an easy breakfast where the whole family could graze and eat at their leisure.
We’d set out the eggs, the bacon, and a pile of warm tortillas, and everyone would go to town. It was a hit! Now it is my go-to for sleepovers, brunch, and lazy Saturdays.
The best part? You can make most of it the night before.
If you love a good grazing board, you’ll also like my S’mores Board, 4th of July Snack Board, and Baseball Snack Board.
Kim’s Best Tips
Keep the tortillas warm. Cold tortillas crack and fall apart. I warm mine in a dry skillet, then stack them in a tortilla warmer or wrap them in a clean damp towel.
Prep the night before. Cook the bacon, sausage, and potatoes ahead of time. In the morning, you just warm them up and scramble the eggs.
Add the avocado last. Cut the avocado right before serving so it doesn’t turn brown.
Use little bowls. I put each topping in its own small bowl. It keeps the board neat and stops the wet stuff, like salsa and pico de gallo, from soaking everything else.
How to Make a Breakfast Taco Board
Don’t worry if your board doesn’t look just like mine. Every board is a little different, just like the tacos!
Brown your sausage, chorizo, or bacon. Or make a batch of fluffy scrambled eggs, which I cook low and slow so they stay soft.
Chop the onions, tomatoes, jalapeños, and cilantro. If you want to save on prep time, buy pre-diced potatoes to save a step.
Warm the tortillas in a dry skillet. Both corn and flour work, so tuck them in a warmer or towel to keep them soft.
Spread everything out in bowls and piles. Add lime wedges, hot sauce, and cheese around the edges. Start with the bowls first. Use them as anchors and build around them.
Set out the warm tortillas and let your guests make their own. Extra cheese on mine, please!
Plan for about 2 to 3 tacos per person. I always make a little extra just in case.
How to Store Leftovers
A taco board is best eaten fresh, so it doesn’t store great as a whole.
But the parts do! Keep cooked meat, eggs, and potatoes in the fridge for up to 4 days in covered containers. Warm them back up in a skillet or the microwave. Keep the fresh veggies and salsa in their own containers so nothing gets soggy.
Ingredients
- 8 ounces breakfast sausage, crumbled
- 8 ounces chorizo, crumbled
- 8 slices bacon, crumbled
- 8 large eggs, scrambled
- 2 cups diced potatoes, about 1 pound
- ½ cup chopped onion
- ¼ cup sliced green onion
- 1 cup chopped tomato, 1 large or 2 medium
- 2 jalapeños, sliced
- ¼ cup chopped cilantro
- 1 cup salsa
- Hot sauce
- 8 small tortillas
- 2 limes, cut into wedges
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Instructions
- Cook the sausage, chorizo, and bacon until done, then crumble. Scramble the eggs and cook the potatoes until tender.8 ounces breakfast sausage8 ounces chorizo8 slices bacon8 large eggs2 cups diced potatoes
- Chop the onion, green onion, tomato, jalapeños, and cilantro. Spoon the salsa, hot sauce, and other toppings into small bowls.½ cup chopped onion¼ cup sliced green onion1 cup chopped tomato2 jalapeños¼ cup chopped cilantro1 cup salsaHot sauce
- Warm the tortillas in a dry skillet, then keep them soft in a tortilla warmer or wrapped in a clean towel.8 small tortillas
- Arrange the meats, eggs, potatoes, veggies, and bowls of toppings across a large board. Tuck the lime wedges around the edges.2 limes
- Set out the warm tortillas and let everyone build their own breakfast taco.
