Easy and fresh pork breakfast tacos are a simple and healthy option to make for a filling 30-minute breakfast that the whole family will love!  Juicy and tender pork pieces are mixed with fluffy scrambled eggs, crisp chopped vegetables, and fresh cilantro pieces!

Best pork breakfast tacos:

These pork breakfast tacos are just another pork favorite in a long pork lineup here on BHHY.

Every time I make Garlic Honey pork Loin, Southern Glazed Pork Chops, and my Spicy Sticky Asian Ribs I completely decide that yes, pork is definitely my favorite meat.

It's not just the other white meat to me.

It's THE meat.

Why pork tenderloin for breakfast?

Most people don't think of pork tenderloin when they think of breakfast.

Who sticks tenderloin in their tacos?

Well don't knock it till you've tried it.

These pork pieces don't get any more tender or juicier.  SO that's why they are here on these amazing pork breakfast tacos.

The pork tenderloin makes the dish.

What to pair with your pork breakfast tacos:

Might I suggest some Instant Pot Quinoa nestled next to your savory delicious tacos.

Or maybe some Air Fryer Bacon!!!!  So tender-crisp and without all that extra grease!

Or how about a nice corn side of Mexican Street Corn Salad.  Mmmmmm.....

Or what about some savory and a touch spicy, muffins!!!!  Look out world, because these gluten-free Jalapeno Cheddar Cornbread Muffins are the real deal!

Pork Breakfast Taco Ingredients:

I used Smithfield's Garlic & Herb Pork Tenderloin.  I got pretty really giddy at the fact that I would be adding this pork breakfast taco recipe to the BHHY library.

It's needed to make it's appearance on these pages for some time now.

Not only do these breakfast tacos use juicy pieces of lightly flavored tenderloin, but they pack a punch of flavor with their fresh vegetables and herbs.

Cilantro.

Hey there lover.

Of course there is the fluffy eggs...

Add a splash of milk to make your eggs as fluffy and light as ours are.

Then heat your corn tortillas on a warm skillet for a minute or two to make them conform to all of the delicious bits that you will be over-stuffing inside of them.

How to make Pork Breakfast Tacos:

1. Roast the pork loin according to package instructions until fully cooked.  I will sometimes cut my tenderloin into three equal halves for a quicker cooking breakfast.
2. While the pork tenderloin is roasting, scramble your eggs by applying cooking spray or coconut oil to the bottom of a large skillet over medium heat.  Add the beaten eggs and milk to the warmed skillet and cook and stir the eggs until soft and fluffy.  Remove from heat.
3. Warm your tortillas in a small skillet over low heat.  Once the edges of each tortilla start to bubble up a bit, flip the tortilla over to the other side for an additional 30 seconds before removing, placing them on a plate, and keeping them covered under a towel until ready to eat.
4. Once the pork is cooked thoroughly, remove from heat and let stand 5 minutes before cutting up to small pieces.
5. To make your pork breakfast tacos, place the scrambled egg in the bottom of a warmed tortilla and top with pork pieces, tomatoes, bell pepper, salsa, cheese, and cilantro.  Enjoy while warm!

How to prepare and heat your taco's tortillas:

You can certainly make your own homemade tortillas, like our Almond Parmesan Tortilla Wraps, or Sweet As Honey's homemade corn tortillas!

No matter if you are using homemade tortillas from scratch or you are using store-bought like I did here in this taco recipe, you'll want the tortillas nice and warm when you bite into them.

To warm your tortillas up nicely, place a medium to large skillet on a warm burner over medium heat.

Place each tortilla in the skillet for about 30 seconds, then flipping it over for another 30 seconds, or until it is nice a warm to the touch.

Remove the torilla from the hot skillet and store on a dinner plate that has a clean dish towel covering it, to keep in the heat to keep your tortillas warm until you have heated all the tortillas you need.

You can also store the warmed tortillas in your oven or microwave while you are waiting for the rest of the tortillas to heat up or while you are waiting to eat!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

 Pro Tips for these pork breakfast tacos:

1.  Make your scrambled eggs and heat up your corn tortillas while your pork loin is roasting to save on time.  Slice those veggies up during that time too!
2.  Nonstick skillets will help make clean up of this recipe a breeze.
3.  How to slice up your pork pieces: I tried slicing the loin into coin slices, chopped in 1" cubes, and into thin ½" strips and I found that the cubed pieces were easiest to fit inside the small tortillas.

How to Store Leftover Breakfast Tacos:

You can store leftover breakfast taco ingredients in an airtight container in the fridge for up to 2 days.

I highly recommend that you store your tortillas in a different container (or if you bought store-bought tortillas, you put the extras back in the back that they came in!) so that they don't become soggy.

Same goes for your veggies if you have extra veggies that you want to store in the fridge, keep them separate from the eggs and pork tenderloin ingredients.

How to reheat leftover chilled breakfast tacos:

Reheating your leftover breakfast tacos is a sinch!

Simply place your eggs and pork tenderloin in a microwave-safe dish and microwave anywhere from 45-90 seconds depending on the amount you are reheating and how hot you like your leftovers.

At the same time, you can be reheating your tortillas as was described earlier in this post.

And then all that is left is to take out those veggies that you stored away in your fridge!

Now you've got yourself a second breakfast! Go YOU!

More gluten-free breakfast ideas:

• Gluten-Free Quinoa Breakfast Bars
• Air Fryer Bacon
• Paleo Turkey Sweet Potato Frittata
• Gluten-Free Breakfast Enchiladas
• Protein-Packed Goat Cheese Egg Bake