Storage: Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans, then wrapping them in foil and placing in the refrigerator. Leftovers can be stored the same way. Either way, I don't recommend storing with avocado because it will turn brown and mushy (add the avocado right before serving). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado. They will last in the refrigerator for up to 3 days.