In the mood for easy breakfast tacos? This easy breakfast taco recipe is not only delicious and healthy, it’s also gluten-free, grain-free and also includes two different ways to make them low carb, paleo, keto or vegan-friendly and will definitely impress the family any day of the week!
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Easy Breakfast Tacos for a Healthy Gluten Free Breakfast
Are you a fan of tacos for breakfast at home? Well then, this is the easy breakfast recipe for you! Not only are these healthy breakfast tacos incredibly delicious and easy to make, they come together in less than 30 minutes!
Don’t you just love a taco recipe that is super easy to throw together with simple pantry ingredients? We are not sure about you, but any breakfast that can be thrown together so easily is a winner in our books!
There are so many options for these breakfast tacos for people who have different eating styles. We created tacos that are suitable for both meat and veggie eaters, but either of these tacos can definitely be interchangeable with different toppings. Staying away from meat? Then the sweet potato breakfast taco will be perfect!
Plus, we used Siete Almond Flour Tortillas and Outer Aisle Cauliflower Thins which are both grain-free, gluten-free and low carb so they work if you are following a low carb keto diet.
Ingredients You Need to make Paleo Tacos for Breakfast:
- eggs
- tortillas: we used Siete Almond Flour Tortillas and Outer Aisle Cauliflower Thins for keto tacos but feel free to swap with your favorite tortillas you have at home
- any combination of mixed greens of your choice: we used red cabbage and chopped spinach but lettuce or chopped kale would be delicious as well
Toppings For Breakfast Tacos
- cherry tomatoes
- chopped fresh herbs: parsley or cilantro
- salt, pepper and other seasonings of your choice: we like to make our own taco seasoning or Primal Palate’s fajita blend
- optional hot sauce
Optional Add-ins:
- additional protein of your choice such as bacon or breakfast sausage
- avocado
- jalapeno
- crema or salsa
- vegan cheese such as Miyoko’s cheddar cheese or use any other plant-based dairy-free or regular cheese you like
Other taco variations:
Instead of scrambling the eggs, you can fill the tortilla shells with a fried egg instead.
Can these tacos be vegan?
These easy tacos can definitely be vegan. Just omit the eggs, and then proceed with following the recipe for the sweet potato breakfast tacos. Top these tacos with some additional avocado or spinach!
How To Make Breakfast Tacos
- Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.
- In a large skillet over medium heat, drizzle some neutral oil in the pan. Once the pan has heated, gently pour in the mixed eggs. Cook the eggs until scrambled soft.
- Warm the grain-free tortillas on the stove-top or even in your air fryer. Remove and place on plate.
- To assemble the tacos, scoop about 2 tablespoons of egg onto the tortilla.
- Add toppings of your choice: cabbage, tomato, avocado, hot sauce etc.
How to cook Breakfast Tacos with Bacon
- Chop bacon into smaller pieces and fry in a medium sized skillet over medium heat. Cook the bacon until it is brown and crispy. Set aside on a paper towel and plate.
- While the bacon cooks, prepare the eggs. Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.
- In a large skillet over medium heat, drizzle some neutral oil in the pan. Once the pan has heated, gently pour in the mixed eggs. Cook the eggs until scrambled soft.
- Warm the grain-free tortillas on the stove-top. Remove and place on plate.
- To assemble the tacos, scoop about 2 tablespoons of egg onto the tortilla. Sprinkle with bacon pieces.
- Top with tomato, avocado, cheese, etc.
How long does it take to cook eggs until scrambled soft?
Depending on your stove-top, it takes about 5-7 minutes to cook the eggs until scrambled softly. If you do not want softly scrambled eggs, then cook them a bit longer to harden them up.
How To Cook Veggie Breakfast Tacos
- Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper.
- Drizzle some oil into a medium-sized pan, and saute the sweet potato cubes over medium heat until tender while flipping on both sides. This takes about 10 minutes or so.
- While the sweet potato cubes cook, grab another large pan and place it on the stove-top over medium heat. Spray with oil and gently pour the whisked eggs into the pan.
- Cook the eggs until softly scrambled, about 7 minutes or so. Mix 1 cup of spinach into the eggs about half way through. Set eggs aside in bowl when finished cooking.
- When the sweet potatoes are close to being finished, add 1/2 cup of sliced cremini mushrooms into the sweet potato mixture. Season with cumin and salt.
- Warm tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs into the warmed tortilla.
- Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, avocado, or whatever you would like.
How To Store Leftovers
If you do not happen to get to all 4 of these tacos, then just refrigerate the leftovers! These tacos are easy to store by using separate airtight containers or bags. Be sure to separate the meat from the veggies in addition to separating the corn tortillas from the fillings (to prevent the tortillas from getting soggy).
Other Breakfast Recipes You Will Love
- Breakfast Egg Muffins-9 Ways
- Breakfast Casserole
- Blueberry Breakfast Cookies
- Avocado Toast
- Easy Omelette Recipe
This easy breakfast taco recipe is not only delicious and healthy, it's also gluten-free, grain-free and also includes two different ways to make them low carb, paleo, keto or vegan-friendly and will definitely impress the family any day of the week!
- 4 eggs
- 4 Outer Aisle Cauliflower Thins OR Siete Almond Flour Tortillas for paleo
- 1/2 tablespoon avocado oil
- 1 pinch salt
- pepper
- 1/2 cup sliced red cabbage
- 4 cherry tomatoes , sliced
- 1 piece bacon , cooked and crumbled
- 1 avocado
- salsa, avocado crema, hot sauce etc.
- vegan or regular cheese
- 1 tablespoon avocado oil
- 4 eggs , omit if vegan
- 1 cup spinach
- 1 small sweet potato , peeled and cubed
- 1/2 cup sliced cremini mushrooms
- 4 Siete almond flour tortillas OR Outer Aisle Cauliflower Thins for keto (or sub with any tortilas you like)
- 1/2 tablespoon cilantro , finely chopped
- salsa, avocado crema, hot sauce etc.
Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.
In a large skillet over medium heat, drizzle some neutral oil in the pan. Once the pan has heated, gently pour in the mixed eggs. Cook the eggs until scrambled soft.
Warm the tortillas on the stove-top. Remove and place on plate.
To assemble the tacos, scoop about 2 tablespoons of egg onto the tortilla. Sprinkle with bacon pieces. Top with optional toppings of choice: tomato, avocado, cheese, etc.
Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper.
Drizzle some oil into a medium-sized pan, and saute the sweet potato cubes over medium heat until tender while flipping on both sides. This takes about 10 minutes or so.
While the sweet potato cubes cook, grab another large pan and place it on the stove-top over medium heat. Spray with oil and gently pour the whisked eggs into the pan.
Cook the eggs until softly scrambled, about 7 minutes or so. Mix 1/2 cup of spinach into the eggs about half way through. Set eggs aside in bowl when finished cooking.
When the sweet potatoes are close to being finished, 1/2 cup sliced cremini mushrooms. Season with cumin and salt.
Warm tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs into the warmed tortilla.
Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, or avocado.
Notes
- If vegan, leave the eggs out.
- Nutritional info is for the Breakfast Tacos with Bacon and Eggs using the Siete Almond Flour Tortillas and does not include optional toppings.
- The Nutritional info for the Veggie Tacos are:
- 98 Calories, 1g Carb, 8g Protein, 5g Fat
Did you try this recipe?
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