Scrambled eggs, shredded cheese, pico de gallo, and avocado make this breakfast tacos recipe a favorite for breakfast, brunch, or brinner in less than 30 minutes.
Why leave tacos only to Taco Tuesday? You’ve heard me profess my love tacos week after week. Beyond my love for the flavor of tacos is how simple they are to throw together. Tacos for any night of the week. Enter these Breakfast Tacos, where breakfast for dinner can be a thing, aka brinner. Sometimes making eggs in the morning takes too long. However, having eggs at night for dinner is a simple meal. Brinner is on my rotation as ‘dinner I don’t have to think about’ at least every other week. Less hassle, less fuss dinners really are the best.
My love for breakfast tacos/burritos started when I lived in Dallas and then continued when I lived in San Diego. And while many flavor combinations do utilize a processed meat, i.e., sausage, bacon, eggs by themselves can be a sufficient source of protein. Add your flavor in from the add-ins and/or condiments/sauces. I’m definitely not saying to never eat bacon or sausage, however, I’m definitely saying to focus on the quality and quantity of your consumption of saturated fat. The frequency is an important topic when we discuss overall health from the food that we’re eating.
Ingredients: Breakfast Tacos
- Eggs: Estimate and use 1 egg per taco. This recipe I made was for 4 people to have 2 tacos a piece. You be the judge, but 1 egg per taco is a good place to start.
- Milk: Low-fat milk adds a little bit of creaminess to the scrambled eggs. It’s something I’ve always done, adding just a splash of to might them tasty lighter/fluffier. Not an instructional for how-to make scrambled eggs, but this is the way I make them.
- Cheese: Any cheese is delicious when mixed with scrambled eggs. Use what you prefer, but cheddar is my go-to that I have on hand in the fridge. 2% so it has less saturated fat. Feta and goat cheese are also tasty, but I might switch up what toppings you choose to use so they complement the flavor better.
- Pico de Gallo: You could just use tomatoes here for a topping. However, I went for a southwestern/tex-mex flavor for my tacos. Again, topping choices will change the flavor profile and why tacos really are so versatile. Just look at my last ‘money shot’ picture!
- Avocado – Anything with avocado just tastes better, am I right? Avocado might be my favorite topping/addition as it provides not only the healthy fats and fiber, but also provides flavor and fullness!
- Tortillas: Your preference again here. While I might make homemade sometimes, find you a place that makes a flour or corn tortilla well, because the tortilla will make or break your tacos!
- Other Toppings: Get creative and add what you like. Roasted potatoes, Bacon or sausage (as a vegetarian these are not standard add-ins for me and as a dietitian, I opted to keep this on the lower saturated fat side, remember check your frequency with some of the saturated fat intake), pickled onions, fresh cilantro, pickled jalapeños, and hot sauce if you like it spicy!
How To Make Breakfast Tacos
Once all of your ingredients and toppings are ready, all you have to do is assemble. If you follow these steps, your tacos should be ready for assembling while the ingredients are warm and fresh. Keeping tacos HOT is probably the hardest part of this recipe!
- Prep – While the oven preheats to 300° F, prep all of your toppings. The oven is used here to keep your tortillas warm!
- Warm – Heat the tortillas in a nonstick skillet over medium heat. I use PAM spray to coat the pan. Cook 1-2 minutes on each side. Wrap in aluminum foil and place in the preheated oven to keep your tortillas warm.
- Scramble – Beat together the eggs, milk, and black pepper until blended. Spray skillet with pam or use a smidge of olive oil over medium/low heat and then add the eggs. Gently pull the cooked edges towards the middle with a spatula, working your way around the skillet. When your eggs are cooked but still a little moist, take the pan off the heat and cover to keep them warm.
- Assemble – the Breakfast Tacos. Sprinkle cheese on the tortilla so it melts and then add your eggs on top. Add your favorite toppings and dig-in!
Quick & Simple Dinner Ideas
Breakfast Tacos
Scrambled eggs, shredded cheese, pico de gallo, and avocado make this breakfast tacos recipe a favorite for breakfast, brunch, or brinner in less than 30 minutes.
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 8 eggs, large
- 1–2 tablespoons low-fat milk
- 1/2 cup cheddar cheese, 2%, shredded
- 1/2 cup pico de gallo
- 1 Haas avocado
- 8 tortillas, flour
- Other toppings: cilantro, pickled jalapeños, pickled onions, hot sauce
Instructions
- Prep – While the oven preheats to 300° F. and prep all of your toppings (this is to keep your tortillas warm!)
- Warm – Heat the tortillas in a nonstick skillet over medium heat. I use PAM spray to coat the pan. Cook 1-2 minutes on each side. Wrap in aluminum foil and place in the preheated oven to keep your tortillas warm.
- Scramble – Beat together the eggs, milk, and black pepper until blended. Spray skillet with pam or use a smidge of olive oil over medium/low heat and then add the eggs. Gently pull the cooked edges towards the middle with a spatula, working your way around the skillet. When your eggs are cooked but still a little moist, take the pan off the heat and cover to keep them warm.
- Assemble – the Breakfast Tacos. Sprinkle cheese on the tortilla so it melts and then add your eggs on top. Add your favorite toppings and dig-in!
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast
1 thought on “Breakfast Tacos”
Love making breakfast for dinner! This will work great for Taco Tuesday!