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Overhead image of breakfast tacos with avocado,

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!

Course Breakfast
Cuisine American
Keyword breakfast taco, breakfast tacos, simple breakfast recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 tacos
Calories 127 kcal
Author Savannah McGhee


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


  • 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.


Easy Breakfast Tacos with Bacon and Eggs

  1. Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.

  2. 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.

  3. Warm the tortillas on the stove-top. Remove and place on plate.

  4. 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

  1. Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. When the sweet potatoes are close to being finished, 1/2 cup sliced cremini mushrooms. Season with cumin and salt.

  6. Warm tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs into the warmed tortilla.

  7. Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, or avocado.

Recipe 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
Nutrition Facts
Easy Breakfast Tacos
Amount Per Serving (1 g)
Calories 127 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.