Veggie Breakfast Tacos Recipe

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Genesis Published: December 26, 2020 Modified: May 31, 2021

How To Make Veggie Breakfast Tacos

You will love this healthy and filling breakfast tacos made with fresh ingredients tossed with scrambled or fried eggs mixed together in one taco wrap.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For Veggie filling:

  • 2tspolive oil
  • 1small onion,white or yellow, diced
  • 3garlic cloves,pressed or minced
  • 1small zucchini,sliced into 2-inch long, thin strips
  • 1small yellow squash,sliced into 2-inch long, thin strips
  • 1red pepper,seeded, membranes removed, and chopped
  • ½lime juice
  • salt
  • pinchred pepper flakes

For Scrambled eggs:

  • 6eggs,scrambled
  • hot sauce
  • salt and freshly ground black pepper
  • 1tomato,chopped


  • 6small tortillas,corn or flour
  • 1jalapeño,seeded, membranes removed, and minced
  • Feta,crumbled
  • fresh cilantro,chopped
  • Hot sauce,or salsa


To make the veggie filling:

  1. In a large skillet over medium heat, heat the olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally until the onions are softened and turning translucent for about 5 minutes.

  2. Add the garlic and red pepper flakes, stir and cook for another 30 seconds. Add the zucchini, yellow squash, and bell pepper.

  3. Cook, stirring often until the squash is softened and cooked through but not mushy for about 7 minutes.

  4. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.

To scramble the eggs:

  1. Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper, and salt.

  2. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.

To prepare the tacos:

  1. Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm.

  2. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta, and cilantro.

  3. Finish with a few dashes of your favorite hot sauce and/or salsa.


  • Calories: 172.28kcal
  • Fat: 6.55g
  • Saturated Fat: 1.72g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.86g
  • Polyunsaturated Fat: 1.41g
  • Carbohydrates: 21.75g
  • Fiber: 3.70g
  • Sugar: 2.92g
  • Protein: 8.18g
  • Cholesterol: 159.96mg
  • Sodium: 474.77mg
  • Calcium: 78.36mg
  • Potassium: 484.45mg
  • Iron: 1.80mg
  • Vitamin A: 128.50µg
  • Vitamin C: 43.33mg
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