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!
Ingredients
Breakfast Tacos with Eggs
- 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
OPTIONAL TOPPINGS:
- 4 cherry tomatoes , sliced
- 1 piece bacon , cooked and crumbled
- 1 avocado
- salsa, avocado crema, hot sauce etc.
- vegan or regular cheese
Easy Veggie Breakfast Tacos
- 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.
Instructions
Easy Breakfast Tacos with Bacon and Eggs
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Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.
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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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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 onto the tortilla. Sprinkle with bacon pieces. Top with optional toppings of choice: tomato, avocado, cheese, etc.
Easy Veggie Breakfast Tacos
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Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper.
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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.
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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.
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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.
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When the sweet potatoes are close to being finished, 1/2 cup sliced cremini mushrooms. Season with cumin and salt.
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Warm tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs into the warmed tortilla.
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Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, or avocado.
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