We love making these healthy breakfast tacos in the morning–they’re so easy to pull together with whatever veggies you have on hand in the fridge, or even in your freezer.
Meal prep this recipe by dicing veggies and pre-cooking meat one day! This allows you to have easy breakfasts all week. These tacos are a delicious way to get protein and veggies in every morning in a way that’s healthier and delicious. I love that the simple ingredients help the true flavor of the tacos to come through–eggs, cilantro, your favorite veggies and (optional) breakfast meat.
Cooking food in our house lately has been a bit more difficult, as I’m not eating meat or eggs anymore. I love that I can make myself some vegan tacos that are stuffed with a delicious veggie mixture and black beans, while adding fluffy eggs and bacon for everyone else. Sometimes I even make these into Vegetarian Breakfast Tacos by using only eggs and veggies. Scrambled eggs, peppers and onions, broccoli, bacon, and fresh sliced jalapeños make these the best breakfast tacos.
Where’s the recipe?
On this website, you’ll always find exactly what you need with regard to cooking instructions. Scroll down and read this post for lots of information about how to cook this recipe, ingredient swaps and substitutions, and information for healthy eating plans like WW and Portion Fix.
If you’d simply looking for the recipe, scroll down the the printable recipe at the bottom of this post. You’ll find the full recipe and ingredient amounts right there, without all the extra information.
Ingredients in these Easy Breakfast Tacos:
What you’ll need for the base recipe:
- flour or corn tortillas
- eggs or egg whites
- bell pepper
- onions (white or red onion, it doesn’t matter)
- a veggie or two from the list below
Additional ingredients that you can add, based on your preferences: (I have bolded the ingredients I used for this specific recipe you see here)
- fresh tomatoes
- bacon (or turkey bacon, depending on the healthy eating plan you’re on)
- pico de gallo or salsa
- avocado or guacamole
- spanish rice
- breakfast potatoes
- black beans
- sweet potatoes
- breakfast sausage or chicken sausage
- shredded cheddar cheese
- sliced ripe avocado
- crispy hash browns
How to make this healthy breakfast tacos recipe:
- Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer.
- Warm a large skillet (I love my cast iron skillet for this recipe) to medium heat with some spray oil or a drizzle of olive oil and add your diced veggies. I recommend thawing/cooking any frozen veggies first.
- Add any precooked meat after the vegetables are cooked, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn.
- While the veggies are cooking, crack your eggs in a small or medium bowl. Add a splash of milk to the eggs, then scramble them.
- When the veggies are just about cooked perfectly, add the egg mixture to the pan of veggies and meat.
- After your veggies and eggs are cooked, remove them from the heat by transferring them to a plate. 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 and allow it to heat up a bit.
- Place 2 corn tortillas at a time in the pan and allow to heat for a minute or two. There are more detailed instructions in the Recipe Tips section below. No need to brown them, just heat them up a bit because a warm tortilla is less likely to break when you fill it.
- Fill your tortillas with the veggie/egg/meat mixture and top with fresh cilantro.
- 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.
- It’s important to mention that there is no wrong way to make these! Whether you’re running short on veggies and make cheese and egg tacos, or you spend time cutting all of your favorite toppings, these easy breakfast tacos are a delicious meal!
- I don’t season the mixture for these tacos with spices. If you’d like to add your favorite seasonings you can, but I’ve found that the veggies, onions, bacon, and eggs are perfect by themselves.
- I prefer using uncooked corn tortillas when I can find them, 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.
- Top them with hot sauce or plain Greek yogurt (or sour cream), salt and black pepper, diced green onion, fresh cilantro, or leave them plain–they’ll be delicious either way.
- If you’re into breakfast burritos, this is a very easy recipe to make into make ahead burritos! Stuff the eggs, veggies, and meat if you’re using it into a flour tortilla, roll it up and store in the fridge for up to 5 days. I like to wrap my burritos in plastic wrap.
- If you’re using an egg substitute, I feel like cooking that separate and adding it to the veggies at the end works best. Sometimes the substitutes I’ve used don’t cook quite as nice as real eggs.
They are if you use corn tortillas like I did here, they are. Flour tortillas, of course, have flour which isn’t gluten free. Corn tortillas are pretty traditional for Mexican dishes and are healthier than regular flour tortillas.
Healthy Eating Plans
You can save points here by using turkey bacon. I estimated that two slices of regular bacon (which is what these points are calculated with) equals about 1/2 cup.
- Blue Plan: 6 Points
- Green Plan: 10 Points
- Purple Plan: 6 Points
Portion Fix/21 Day Fix:
Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving.
Looking for more healthy recipes?
- Healthy Veggie Quesadillas
- Vegetarian Stuffed Peppers
- Veggie Spring Rolls with Easy Peanut Sauce
- 5 Rotisserie Chicken Recipes (without using a rotisserie!)
Healthy Breakfast Tacos
- 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
- Prepare your veggies and meat. We use a mix of fresh and frozen veggies.
- Warm a pan to medium heat with some spray oil and add your veggies. Frozen should be thawed first, and then 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.
- Warm your corn tortillas with a sprinkle of water so they don't break when you fold them for tacos.
- To use the tortillas, pull them apart and add your fillings.
- Blue Plan: 6 Points
- Green Plan: 10 Points
- Purple Plan: 6 Points