Start your morning off with a culinary fiesta!
What’s the simplest, yummiest way to have a fiesta in the morning?
You guessed it: breakfast tacos! This recipe is so easy and delicious, it’s sure to become the next Tex-Mex family favorite. Great for Sunday brunch, these tacos are as versatile as they are hearty. The combo of fluffy eggs, melted cheese, and crispy tortilla is the perfect way to boost your day with protein-packed energy. Plus, you can always add more meat or veggies according to your preference.
When I make these, it’s such a breeze. I can have them on the table in only 20 minutes. One of my favorite ways to enjoy these tacos is by playing with the different toppings, depending on my mood. Salsa, guacamole, pico de gallo, and chopped cilantro are some of my favorites. Sometimes I’ll even add chopped onion and garlic to the egg mixture. This is one of the easiest breakfast recipes I’ve ever tried, and for both flavor and convenience, it doesn’t disappoint.
Are Breakfast Tacos Healthy?
Breakfast tacos are a hearty, filling meal with plenty of protein and carbs to help you maintain proper energy levels throughout the morning. That being said, there are some easy ways you can make this recipe even more wholesome.
First, I like to use cassava flour tortillas because they crisp up nicely, and they’re also gluten-free. I also like to pack my tacos with veggies like cabbage and radishes, boosting the fiber, vitamin content, and overall flavor. When I want to make them vegan, I replace the eggs with Scrambled Tofu.
The Best Protein Add-Ins
Beyond the classic eggs or scrambled tofu, there are other proteins that can be added to customize this recipe. For another vegan option, ground walnuts make a great meat alternative. Season them well with salt, pepper, garlic, and cumin (and any other spices or herbs you like) before roasting them on a parchment paper–covered tray for 20-25 minutes at 375 degrees Fahrenheit.
For meat eaters, some tasty additions include sausage (turkey or pork), ground beef, chorizo, or bacon, while eaters of all diets will enjoy the inclusion of black or refried beans; both are a great source of protein and fiber.
How Do I Store Leftovers?
Already assembled tacos will last 2-3 days in the fridge stored in an airtight container. Frozen, they’ll last in an airtight bag for 2-3 months. To reheat, pop them in a 350-degree Fahrenheit oven for 20 minutes.
Serving Suggestions
I like to top my breakfast tacos with Homemade Guacamole and Pico De Gallo, but you can also sprinkle on extra cheese, sour cream, or lettuce greens.
A lovely side dish to go with these tacos would be Mexican Brown Rice. Looking for something lighter, brighter, and spicier? Grilled Corn Salad is the way to go.
Recipe
Ingredients
- 4 large eggs
- Salt to taste
- Black pepper to taste
- 1 tablespoon unsalted butter
- 4 small flour tortillas
- 1/2 cup shredded cheddar cheese
- Tomatoes, bell peppers, avocado, onion, cilantro, etc. optional toppings
Instructions
- Whisk the eggs in a bowl with a pinch of salt and pepper until well combined.
- Heat butter in a nonstick skillet over medium heat until melted. Pour in the eggs and gently scramble until just set, being careful not to overcook.
- Warm the tortillas in a separate skillet or directly over a low flame until flexible and slightly toasted.
- Divide the scrambled eggs among the tortillas, sprinkle with cheese, and add any optional toppings as desired.
- Fold the tortillas over the filling, serve immediately, and enjoy.
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