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Freezer-Friendly Breakfast Tacos

This Freezer-Friendly Breakfast Tacos post has been sponsored by the makers of the LA VICTORIA® brand. All thoughts and opinions are my own.

These delicious breakfast tacos are great for any time of the day, not just at breakfast! I think they’re perfect for brunch on meal-prep day (which is on Sunday for us) as a meal for the family but if made as a double batch, you can then meal prep the leftovers into Freezer-Friendly Breakfast Tacos that can be reheated later in the week to eat for a filling lunch or even dinner!

Freezer Friendly Breakfast Tacos // Salty Canary

My Freezer-Friendly Breakfast Tacos are filled with scrambled eggs, bacon, home potatoes, roasted tomatoes, cheese, and cilantro. Then, I top them with LA VICTORIA® Salsa Thick’n Chunky Medium if I’m eating them right away or meal prep them without salsa (so they don’t get soggy) and then top with La Victoria salsa after reheating! My go-to salsa is LA VICTORIA® because it uses tomatoes picked at the peak of ripeness to deliver refreshing flavor, and the salsa adds the perfect amount of flavor and heat for these breakfast tacos!  It’s a must-have pantry staple in my house to add a kick to a variety of dishes from breakfast to dinner. Click here to find recipes and more from the LA VICTORIA® brand! 

Freezer Friendly Breakfast Tacos // Salty Canary Freezer Friendly Breakfast Tacos // Salty Canary

I was never a big “freezer meal” maker before we had the twins but now with two 18-month old babies running around, freezer meals save my sanity! By doing meal prep on Sundays and freezing several meals, I’m able to go out on longer walks or errands with the twins and I don’t feel the time constraint to be back home early to make lunch or dinner. I can just come home, pop two of these in the microwave (one for me and a deconstructed one for the twins to split), and breakfast, lunch, or dinner is ready to eat in less than two minutes!

Freezer Friendly Breakfast Tacos // Salty Canary Freezer Friendly Breakfast Tacos // Salty Canary As I mentioned, my Freezer-Friendly Breakfast Tacos are filled with scrambled eggs, crispy bacon, home potatoes, toasted tomatoes, cheddar cheese, and topped with cilantro and SALSA! I recommend LA VICTORIA® Salsa Thick’n Chunky Medium because it’s made with real, simple ingredients and offers delicious flavor. You can also make these your own and add additional toppings such as black beans, jalapeño peppers, avocado, Monterey Jack cheese, etc. Since I’m meal prepping my breakfast tacos in a large batch, I’ll take the extra time to make them taste great by charring the tortillas and roasting the tomatoes but of course, those steps are not necessary.
Freezer Friendly Breakfast Tacos // Salty Canary

Because I’m using the stovetop to cook the potatoes, char the tortillas, and scramble the eggs, I like to cook my bacon in the oven. It only takes about 20 minutes, there’s no splatter to clean up, and there’s less risk of setting off the smoke alarm in my house (which always happens when my husband cooks the bacon on the stovetop).

I like to cook the bacon to make it crispy—but not too crispy if I’m making them into freezer tacos because I know the bacon will crisp up more in the microwave when I reheat them. And I like my bacon extra crispy! So, if you’re making these as freezer tacos and you like your bacon crispy (not extra crispy), cook the bacon to just under crispy as it will crisp more in the microwave.

Freezer Friendly Breakfast Tacos // Salty Canary Delicious! Seriously, they are so good! I made this batch on a Friday and it made 10 tacos. I ate one for lunch right then and there, saved one for my husband for dinner, and then wrapped the remaining eight up for the freezer. By Wednesday, the other eight were gone! Freezer Friendly Breakfast Tacos // Salty Canary

When prepping these Freezer-Friendly Breakfast Tacos for the freezer, be sure to make the scrambled eggs smaller and uniform in size so you’re not trying to defrost a huge hunk of egg in the microwave. Also, as you fill each taco, try to make them flat as possible so you can fold them in half for storage.

I like to store mine in reusable freezer bags so we’re not using any single-use plastics or bulky plastic food storage containers.Freezer Friendly Breakfast Tacos // Salty Canary And don’t forget that when reheating, be sure to top your breakfast taco with a couple spoonfuls of salsa (I like LA VICTORIA® Salsa Thick’n Chunky Medium) to give your taco a great kick of heat and flavor! Also, be sure to try the LA VICTORIA® Thick’n Chunky Salsa Verde Medium and Organic Chunky Salsa Mild varieties!
Freezer Friendly Breakfast Tacos // Salty CanarySimple ingredients. Flavors that excite! Get the pure and simple taste of ripe tomatoes in every jar of LA VICTORIA® Salsa.
Freezer Friendly Breakfast Tacos // Salty Canary

Freezer Friendly Breakfast Tacos

Freezer-Friendly Breakfast Tacos

Yield: 10 tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 8-10 corn tortillas
  • 8 eggs
  • 1/2 cup milk
  • salt
  • pepper
  • 8-10 slices of bacon
  • 1/2 package frozen home potatoes
  • 5 tbsp olive oil, divided
  • 1/2 tsp dried rosemary
  • 2 cups cheddar cheese, shredded
  • 12 grape tomatoes, roasted
  • 1/4 cup cilantro, chopped
  • LA VICTORIA® Thick’N Chunky Medium Salsa
  • optional extras: avocado, black beans, jalapeño peppers, lime juice


    1. First, cook your bacon in the oven. Preheat to 375 F and lay each strip of bacon onto a foil-wrapped baking sheet, making sure the strips do not touch. Bake for 15 minutes, flip each strip, then bake another 5 minutes.
    2. While the bacon is baking, start cooking the frozen home potatoes according to the manufacturer's instructions with 3 tablespoons olive oil, salt, pepper, and dried rosemary until they reach your desired crispness and color.
    3. While the potatoes are cooking, shred the cheddar cheese and chop the cilantro.
    4. Prep the tomatoes for roasting. Slice each grape tomato in half. Toss with 2 tablespoons olive oil, salt, and pepper, and roast on a foil-lined baking sheet at 450 F for 20 minutes, flipping once halfway.
    5. Char the corn tortillas by placing a tortilla over the gas flame on the stovetop for about 15-30 seconds until charred, then flip.
    6. Last, scramble your eggs. Whisk the eggs together with the milk and some salt and pepper. Add 2 tablespoons of butter to a pan and place on the stove on high. When the butter starts to bubble, add the scrambled egg mixture to the middle of the pan and reduce the heat to medium-low. Use a spatula to continue whisking the eggs until they begin to curdle then, use the spatula to flip the eggs over. Keep flipping until all the eggs are cooked.
    7. To fill the tacos, take a charred corn tortilla, fill with two spoonfuls of home potatoes, two spoonfuls of scrambled eggs, a half slice of bacon, and 2-3 tomatoes. Top with a handful of cheddar cheese and a sprinkling of cilantro. Fold in half and place into freezer bag.
    8. To reheat, remove from freezer bag and place onto plate. Microwave for 30 seconds. Remove, unfold taco, mix filling with a fork. Microwave again for 30 seconds. Top with additional cheese if wanted. Microwave for 20 seconds. Make sure everything is heated consistently. Top with LA VICTORIA® Salsa Thick’N Chunky Medium and enjoy!

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