Easy Breakfast Tacos
Start your day with a burst of flavor – these Breakfast Tacos combine fresh eggs, vibrant vegetables, and zesty toppings for a tasty morning bite that will awaken your taste buds. Includes two delicious filling options and options to make your eggs fried or scrambled.
Ingredients
First Option: Breakfast Tacos with Eggs Option
- 4 large eggs feel free to sub with egg substitute of choice (such as Hodo Foods, Just Eggs etc.
- 4 Outer Aisle Cauliflower Thins , feel free to use Siete Almond Flour Tortillas, Maria Ricardo Almond Flour Tortillas, Trader Joe's Jicama Wraps (for Whole30) or any tortillas of your choice
- 1/2 tablespoon avocado oil or olive oil
- 1 pinch salt
- pepper
- 1/2 cup sliced red cabbage
Optional Toppings:
- 4 cherry tomatoes sliced
- 1 strip of bacon cooked and crumbled (feel free to use vegan bacon)
- 1 avocado
- salsa avocado crema, hot sauce etc.
- vegan or regular cheese
Second Option: Veggie Breakfast Tacos Option
- 1 tablespoon avocado oil or olive oil
- 4 large eggs , feel free to sub with egg substitute of choice (such as Hodo Foods, Just Eggs etc.
- 1 cup spinach , omit if using fried eggs or sauté with the sweet potatoes
- 1 small sweet potato peeled and cubed
- 1/2 cup sliced cremini mushrooms
- 4 Siete Almond Flour tortillas , feel free to use Outer Aisle Cauliflower Thins, Maria Ricardo Almond Flour Tortillas, Trader Joe's Jicama Wraps (for Whole30) or any tortillas of your choice
- 1/2 tablespoon cilantro finely chopped
Optional toppings:
- salsa avocado crema, hot sauce etc.
Instructions
First Option: Breakfast Tacos with Bacon and Eggs
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If making Scrambled Eggs for the tacos: Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs. Skip for Fried 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.
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If making Fried Eggs for the tacos: Drizzle some oil into a nonstick pan over medium heat and tilt the pan to spread around.
Gently crack the egg into the oil and season with salt and black pepper. Fry the egg until the edges are golden and the whites are puffy and bubbly, about 3-4 minutes or to your liking. Tilt the pan on an angle while cooking as needed to ensure that the whites are fully cooked while leaving the yolk intact and nice and golden.
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Warm the tortillas on the stove-top. Remove and place on plate.
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To assemble the tacos, scoop about 2 tablespoons of egg (or one fried egg) into the tortilla. Sprinkle with bacon pieces. Top with optional toppings of choice: tomato, avocado, cheese, etc. Serve and enjoy.
Second Option: Veggie Breakfast Tacos
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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. When the sweet potatoes are close to being finished, add the sliced cremini mushrooms (and the spinach if you're not making scrambled eggs). Season with cumin and salt.
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If making Scrambled Eggs for the tacos: Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper. 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 (skip if making fried eggs and stir into the sautéed sweet potatoes instead). Set eggs aside in bowl when finished cooking.
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If making Fried Eggs for the tacos: Drizzle some oil into a nonstick pan over medium heat and tilt the pan to spread around. Gently crack the egg into the oil and season with salt and black pepper. Fry the egg until the edges are golden and the whites are puffy and bubbly, about 3-4 minutes or to your liking. Tilt the pan on an angle while cooking as needed to ensure that the whites are fully cooked while leaving the yolk intact and nice and golden.
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Warm the tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs (or 1 fried egg) into the warmed tortilla.
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Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, avocado or toppings of choice. Serve and enjoy.
Recipe Notes
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
How to store:
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Cool to Room Temperature: Allow the assembled breakfast tacos to cool down to room temperature. It's essential to avoid condensation, which can make the tortillas soggy.
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Separate Components: If possible, separate the components of the taco. Keep the scrambled or fried eggs, fillings, and tortillas in individual containers.
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Refrigeration: Place the components in airtight containers or sealable bags. Store them in the refrigerator for up to 2-3 days. It's best to consume them as soon as possible to maintain the best quality and texture.
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Reheating: When you're ready to enjoy your stored tacos, reheat the eggs and fillings in the microwave or on the stovetop until they are thoroughly warm. Assemble the tacos right before serving to maintain the freshness of the tortillas.
How to freeze:
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Wrap Individually: Wrap each taco individually in plastic wrap, aluminum foil, or parchment paper. Ensure they are wrapped tightly to prevent freezer burn.
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Layer in an Airtight Container: Place the individually wrapped tacos in an airtight container or a resealable freezer bag. This added layer of protection helps maintain the quality of the tacos during freezing.
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Freeze: Place the container or bag in the freezer and store in the freezer for up to 2-3 months.
How to reheat:
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Thawing: Remove the desired number of tacos from the freezer and transfer them to the refrigerator the night before you plan to eat them.
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Reheating: Reheat the thawed breakfast tacos in a preheated oven at 350°F (175°C) for about 15-20 minutes. You can also microwave them, but the oven will yield better results by keeping the tortillas crisp.
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Assemble and Serve: Assemble any fresh toppings or condiments just before serving. This step ensures the tacos taste as fresh as the day you made them.