We love making these easy breakfast tacos in the morning–they’re so easy to pull together with whatever veggies you have on hand. We have even been known to stick frozen veggies in our breakfast tacos to make them even easier!
These are healthy breakfast tacos because we aren’t frying the tortillas or adding any extra ingredients that add calories and fat–like refried beans and cheese. I love that the flavor of the tacos come through–eggs, cilantro, your favorite veggies and breakfast meats.
This breakfast taco recipe is one that you could prep ingredients on Sunday and take just a few minutes to cook every morning. Scrambled eggs, peppers and onions, broccoli, bacon, and jalapeños make for simple and delicious tacos.
Ingredients in these breakfast tacos:
- fresh tomatoes
- bell peppers
- bacon
- onions
- jalapeños
- broccoli
- corn tortillas
- eggs
How to make breakfast tacos:
- Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer!
- Warm a pan to medium heat with some spray oil and add your veggies. Fresh and frozen will take a bit longer to cook/thaw, and your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn.
- While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them.
- When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
5. After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you’re cooking and warming your tortillas.
6. Using the pan you just warmed your taco fillings in, spray again with oil.
7. To use the tortillas, pull them apart and add your fillings to the damp side/inside. You won’t taste anything different, this process just helps your tortillas to stay pliable.
Fill your tacos with veggies, eggs, and meat, then add whatever sauces and garnishes you’d like–none are needed, though!
Recipe Tips:
- Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don’t break when you fold them for tacos.
- You might want to store the cooked corn tortillas the same way you store the egg mixture, and maybe add a few paper towels at the top and bottom of your tortilla stack to absorb some moisture.
- I use uncooked corn tortillas, but the process is the same for cooked corn tortillas. If you choose to use flour tortillas, they don’t need to be stuck together to cook–that’s just a tip for corn tortillas.
What can I add to breakfast tacos?
There are so many options! Nothing is wrong here, just use what you like and what you have on hand.
- pico de gallo or salsa
- avocado or guacamole
- chorizo
- potatoes
- spanish rice
- black beans
Top them with hot sauce or Greek yogurt (or sour cream), salt and pepper, or leave them plain–they’ll be delicious either way.
Are these tacos gluten free?
They are if you use corn tortillas like I did here! Flour tortillas, of course, have flour which isn’t gluten free. Corn tortillas are pretty traditional for Mexican dishes and are healthier, too!
How long does it take to cook these?
From start to finish, this recipe takes less than 30 minutes! I love being able to get a healthy meal on the table in a short amount of time.
We often make these as a quick dinner recipe, too! I love prepping everything during the weekend and then making fresh eggs when we have them. Seriously easy meals for the win!
Are these Weight Watchers Breakfast Tacos?
You can save points by using turkey bacon. I estimated that two slices of bacon equals 1/2 cup.
- Blue Plan: 6 Points
- Green Plan: 10 Points
- Purple plan: 6 Points
Are these 21 Day Fix Breakfast Tacos?
Sure are! These breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers as written.
Easy Breakfast Tacos
Equipment
Ingredients
- 1 fresh tomato large
- 1 cup bell peppers mixed, diced
- 1 cup bacon cooked and diced
- 1 cup onion diced
- jalapeños to taste
- 1 cup broccoli
- 4 corn tortillas
- 4 eggs scrambled
Instructions
How to make breakfast tacos:
- Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer!
- Warm a pan to medium heat with some spray oil and add your veggies. Fresh and frozen will take a bit longer to cook/thaw, and your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn.
- While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them.
- When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
- After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you’re cooking and warming your tortillas.
- Using the pan you just warmed your taco fillings in, spray again with oil.
- Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don't break when you fold them for tacos.
- To use the tortillas, pull them apart and add your fillings to the damp side/inside. You won't taste anything different, this process just helps your tortillas to stay pliable.
- You might want to store the cooked corn tortillas the same way you store the egg mixture, and maybe add a few paper towels at the top and bottom of your tortilla stack to absorb some moisture.
Sounds like a yummy breakfast. I know my family will love this recipe!
I stumbled upon these when I was looking for a new breakfast recipe and they are perfect. Love the veggies and they tastes so good!