Breakfast is served all day at this four-year-old Astoria bistro, so guests can take their pick of chorizo, bacon and black beans to accompany the scrambled eggs, salsa verde, pico de gallo, and cheddar cheese in their eggy tacos — even for lunch and dinner. — Caroline Shin, Eater contributor

For a decade, the red Eggstravaganza van has been parked at 52nd Street and Park Avenue, run by Arturo Macedo with his sister Mary and dad Jose, doling out Mexican-themed breakfasts from its window. Most involve the namesake eggs, and indeed it was probably one of the first places in town — certainly one of the first in its East Midtown neighborhood — to serve breakfast tacos, made with two white-corn tortillas. Varieties include skirt steak and eggs, chorizo and eggs, ham and eggs, and huevos Mexicanos, featuring the lush combo of scrambled eggs, guacamole, onions, and tomatoes. Open 7 a.m. to 3 p.m., weekdays only.

Named after the Puebla-style sandwich, this Woodside restaurant has made a name for itself for dishes like its fried chicken cemita, considered here at Eater to be one of the city’s top fried chicken experiences. But the weekend-only breakfast taco is also worth attention. Starting at 10:30 a.m. until 3 p.m. on Saturdays and Sundays, you can get a breakfast taco on a flour tortilla with scrambled eggs, your choice of bacon or chorizo, jack cheese, crispy tater tots, pinto bean puree, pico de gallo, and sour cream for $5.50 each.

Sidle up to the bar at Texas-themed East Village newcomer Yellow Rose, grab a cup of coffee, and settle in for a round of generously proportioned breakfast tacos that could moonlight as mini-breakfast burritos. The tacos arrive stuffed with fillings including egg, chorizo, or bacon, tucked into housemade thick and chewy flour tortillas that Eater critic Ryan Sutton found to be a stunning success. Breakfast tacos are only available on the weekends, from 9 a.m. to 3 p.m.

This East Village standby began life as an Italian bakery in the 1950s, but morphed into a Mexican bakery and later a taqueria in the mid-90s, run by the brother and sister team of Olivia Marin and Manuel Marmolejo. The pair copped to the far-off popularity of breakfast tacos in Austin some time in the aughts, and began making their own spin on the formula. The best of the four options features scrambled eggs, potatoes, jack cheese, and refried beans on a white-corn tortilla. Note: the chorizo and egg version features Italian sausage, a nod to the bakery’s Italian heritage.

Breakfast tacos can be just as good on corn tortillas — it’s true! — as Sobre Masa goes to show. This Williamsburg restaurant makes its hearty tortillas from heirloom corn masa in Bushwick, and they’re pliable enough to hold onto fillings like soft scrambled eggs and serrano salsa verde without getting soggy. Pictured here is the bacon and egg version, dressed with avocado and nutty salsa macha (two for $12).

Perched on the border of Ridgewood and Bushwick, Kings Kolache is really just a counter and a window, dispensing good coffee and even better kolaches and breakfast tacos, with only a couple of choices of both each day. The owners are the husband and wife team Paul and Sarah Morgan Ashey. Outdoor tables are covered with street maps of the Texas capital to help you forget you’re in central Queens and not central Texas. With its breezy sidewalk patio and laid back service, this place captures Austin’s Lamar Street vibe.

Jalapa Jar began as a Smorgasburg pop-up, blossoming into a kiosk at the Clark Street subway station, and later, a pop-up in Downtown Brooklyn. Those since-shuttered ventures have given way to a newly debuted spot is in the same Navy Yard building that houses Grandchamps and Russ & Daughters, with one of the city’s most extensive breakfast taco menus. Here, each of the tacos are paired with one of Jalapa Jar’s small-batch salsa options, which are jarred in an on-site production facility and sold at specialty shops in the city. On a recent visit, we had the chorizo, egg, and cheese taco and a springy mushroom and hominy version with a seasonal butternut squash salsa. The spot is open from 8 a.m. to 3:30 p.m., only on weekdays.

In addition to stands at Madison Square Park and Grand Army Plaza, (as well as distribution at many coffee shops throughout the city), Austin-style breakfast tacos from King David Tacos now have a permanent home in Prospect Heights. The new brick-and-mortar spot, which opened in May of this year, serves up KDT classics like its popular take on migas, a taco with scrambled eggs, salsa, and tortilla chips. Unlike some of the other spots on this list, KDT’s tacos aren’t made-to-order, but on the other hand, that does mean they’re a reliable pick for an on-the-go breakfast in a pinch. Just be sure to get there early because they tend to sell out quickly. Hours of operation are 7 a.m. to 3 p.m., seven days a week.

At this Latin American cafe in Crown Heights, there’s a chorizo potato taco, a crispy chicken version with buttermilk dressing and avocado, or one with roasted mushrooms and chimichurri. Three come in an order for $12, and for $2 extra you can add scrambled eggs. Breakfast tacos start cooking up at 8:30 a.m. but if you want to drop by earlier when the cafe opens at 8 a.m., start sipping on one of their excellent horchata lattes to gear up your appetite.

There’s Breakfast Tacos, in the stricter Texan sense of the words (flour tortilla, scrambled egg, cheddar cheese, and sometimes potatoes), and then there’s breakfast tacos, the looser catch-all phrase for tacos that happen to be eaten during breakfast hours. Some of our favorite morning meals fall into this latter category, including the tacos at Reyes Deli & Grocery, a Mexican bodega in Gowanus. The version pictured here is essentially a bacon, egg, and American cheese sandwich stuffed between two corn tortillas, but for something simpler, try the nourishing chorizo and egg taco, priced around $7 for two.