Breakfast Tacos Recipe

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Myrtle Published: November 24, 2020 Modified: June 1, 2021

How To Make Breakfast Tacos Recipe

Have a good start for your day with these hearty breakfast tacos made with leftover veggies tossed with eggs for a filling meal to start a busy day.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 4flour or corn tortillassmall
  • 4eggslarge
  • 1tbspsour creamor milk, plus more for serving if desired
  • hot saucesuch as Cholula, plus more for serving if desired
  • ½tspfine sea saltdivided
  • tbspunsalted butterdivided
  • 2cupsthinly sliced vegetablespurple cabbage, red bell pepper, and carrot
  • ¼tspchili powder
  • ¼tspground cumin
  • ¼cupcheeseshredded or crumbled, optional
  • ¼cupgreen onionthinly sliced

Instructions

  1. Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side.

  2. Alternatively, you can warm them directly over a low flame on a gas range or just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep them warm.

  3. Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and 1/4 teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.

  4. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining 1/4 teaspoon salt, and the chili powder and cumin.

  5. Stir to combine and cook, stirring occasionally, until the vegetables are tender throughout for about 5 minutes, dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.

  6. Return the skillet to the stove over medium-low heat, and melt the remaining 1/2 tablespoon butter. Pour in the egg mixture.

  7. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.

  8. Remove the skillet from the heat. Add the cheese and green onion then gently stir to combine.

  9. Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice.

  10. Enjoy warm.

Recipe Notes

-Suggested garnishes: Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream -Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.

Nutrition

  • Calories: 227.00kcal
  • Fat: 12.78g
  • Saturated Fat: 6.18g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 3.75g
  • Polyunsaturated Fat: 1.60g
  • Carbohydrates: 17.95g
  • Fiber: 3.57g
  • Sugar: 0.64g
  • Protein: 10.54g
  • Cholesterol: 181.38mg
  • Sodium: 315.39mg
  • Calcium: 121.54mg
  • Potassium: 235.14mg
  • Iron: 1.71mg
  • Vitamin A: 253.48µg
  • Vitamin C: 5.95mg
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