Spicy Breakfast Fajitas with Eggs and Guacamole Recipe

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Billy Published: February 2, 2021 Modified: September 8, 2021
Spicy Breakfast Fajitas with Eggs and Guacamole Recipe

How To Make Spicy Breakfast Fajitas with Eggs and Guacamole

Enjoy Mexican flavors first thing in the morning with these breakfast fajitas. It has avocados, a medley of bell peppers, spices, herbs, and eggs.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

Serves:

Ingredients

For Quick Guacamole:

  • 6ozavocado,(from 1 large or 1½ medium)
  • 1tbsplime juice,or more if needed
  • kosher salt

For Veggies:

  • 1tbspextra-virgin olive oil
  • 2red bell peppers,sliced into ½-inch-wide strips
  • 2yellow bell peppers,sliced into ½-inch-wide strips
  • 2orange bell peppers,sliced into ½-inch-wide strips
  • ½medium white onion,sliced into ½-inch-wide wedges
  • 1tspground cumin
  • ½tspchili powder
  • pinchred pepper flakes
  • kosher salt
  • 2clovesgarlic,pressed or minced
  • 2tspfresh lime juice

For Fajitas and Garnishes:

  • 6corn tortillas
  • olive oil spray
  • 6large eggs
  • 1ozcrumbled feta,or queso fresco cheese
  • handfulfresh cilantro,chopped
  • freshly ground black pepper
  • hot sauce,and/or any favorite salsa

Instructions

Guacamole:

  1. Using a spoon, scoop the flesh of the avocados into a small bowl.

  2. Add the lime juice and 1⁄4 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.

  3. Taste and add additional lime juice and/or salt, if necessary.

Vegetables:

  1. In a large skillet, heat the olive oil over medium heat.

  2. Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook for 5 to 8 minutes, stirring occasionally, until the vegetables are easily pierced by a fork.

  3. Uncover and continue cooking for about 3 to 5 minutes more, stirring often, until the vegetables are lightly charred on the edges.

  4. Add the garlic, toss well, and cook for another minute.

  5. Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.

  6. In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm.

Fajitas:

  1. Wipe the skillet, spray with oil over medium-low heat.

  2. Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered for about 2 minutes until the whites set or longer, depending on taste.

  3. Transfer the egg to a plate and repeat with the remaining eggs.

  4. To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper.

  5. Serve with hot sauce and/or salsa on the side.

Nutrition

  • Calories: 293.49kcal
  • Fat: 17.89g
  • Saturated Fat: 3.98g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 9.99g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 24.82g
  • Fiber: 6.23g
  • Sugar: 4.63g
  • Protein: 10.71g
  • Cholesterol: 190.21mg
  • Sodium: 636.46mg
  • Calcium: 100.80mg
  • Potassium: 610.96mg
  • Iron: 2.46mg
  • Vitamin A: 231.61µg
  • Vitamin C: 220.95mg
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