¡Por una Fiesta Mañana!
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. I like to play with the different toppings depending on my mood, and 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 day. 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 prefer to pack my tacos with veggies like cabbage and radishes, boosting the fiber and flavor. When I want to make them vegan, I replace the eggs with scrambled tofu. And as always, the best tip I can give is to buy local organic ingredients when possible.
The Best Protein Options
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°F.
For meat eaters, some tasty additions include sausage (turkey or pork), ground beef, 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.
INGREDIENTS
- 4 large eggs
- 4 small flour tortillas
- 1/2 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- Salt to taste
- Black pepper to taste
- Optional toppings: diced tomatoes, sliced avocado, chopped cilantro, salsa
INSTRUCTIONS
Whisk
Prepare eggs with seasoning.
Scramble
Cook eggs until just set.
Warm
Heat tortillas until toasty.
Assemble
Fill tortillas with eggs, cheese, and toppings.
Devour!
FAQs & Tips
The toppings and tortillas can be prepped ahead of time, stored in separate fridge-safe containers, for up to a few days. I recommend making the eggs fresh for serving, though, as they don’t always keep well in the fridge. Already-assembled tacos will last 2-3 days in the fridge. Frozen, they’ll last in an airtight bag for a couple months. To reheat, pop them in a 350°F oven for 20 minutes.
Tacos usually have a protein base and light veggie toppings, and they’re typically open-faced on corn tortillas. Burritos have more filling, like rice and beans, and they’re usually wrapped in oversized flour tortillas.
My favorite method is frying them on the stove. Set it to medium, pour some avocado oil on the pan, and lightly toast both sides of the tortilla till it’s golden brown.
Alternatively, you can lay the tortillas on layers of damp paper towel and warm them in the microwave for 30–60 seconds.
Serving Suggestions
I like to top my breakfast tacos with homemade guacamole and salsa, 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.
Breakfast Tacos
Ingredients
- 4 large eggs
- 4 small flour tortillas
- 1/2 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- salt to taste
- black pepper to taste
- diced tomatoes, sliced avocado, chopped cilantro, salsa (optional toppings)
Instructions
-
Whisk the eggs in a bowl with a pinch of salt and pepper until well combined.
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Heat butter in a non-stick skillet over medium heat until melted. Pour in the eggs and gently scramble until just set, being careful not to overcook.
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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.
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Fold the tortillas over the filling, serve immediately, and enjoy your breakfast tacos.
Nutrition
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