These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.
My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.
These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that?
Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.
Breakfast Taco Notes & Tips
Slice your veggies evenly.
You can use a variety of vegetables to make these tacos. Just try to slice them into similarly sized strips or rounds so they all cook in the same amount of time.
Options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require longer on the stove, so you could add those first.
Butter and sour cream make them better.
For real, cooking the vegetables and then the eggs in a reasonable amount of butter makes them so flavorful. They’re as good as my favorite taco truck’s.
Whisking one tablespoon of sour cream into the eggs yields gloriously fluffy and creamy scrambled eggs. If you take nothing else away from this recipe, make it be this!
Garnish with what you have.
If you’re like me, you probably have salsa or hot sauce, a handful of cherry tomatoes, or an avocado and cilantro on hand. You can’t go wrong.
Please let me know how your breakfast tacos turn out in the comments. I love hearing from you.
Craving more eggs with Mexican flavors? Me, too. We’re in luck:
- Fresh Huevos Rancheros
- Simple Breakfast Tostadas
- Chilaquiles Verdes with Baked Tortilla Chips
- Simple Breakfast Quesadillas
- Vegetarian Breakfast Burritos
- Austin-Style Migas
You’ll also love the breakfast fajitas with fried eggs in my cookbook, Love Real Food (page 32).
Favorite Breakfast Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you’ll need 2 more tortillas). This recipe is easily halved or doubled.
- 4 small flour or corn tortillas
- 4 large eggs
- 1 tablespoon sour cream (or milk), plus more for serving if desired
- Two dashes of hot sauce, such as Cholula, plus more for serving if desired
- ½ teaspoon fine sea salt, divided
- 1 ½ tablespoons unsalted butter, divided
- 2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot)
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella)
- ¼ cup thinly sliced green onion
- Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream
- Warm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Or, just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep warm.
- Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and ¼ teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining ¼ teaspoon salt, and the chili powder and cumin. Stir to combine, and cook, stirring occasionally, until the vegetables are tender throughout (about 5 minutes), dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
- Return the skillet to the stove over medium-low heat, and melt the remaining ½ tablespoon butter. Pour in the egg mixture. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Remove the skillet from the heat. Add the cheese (if using) and green onion, and gently stir to combine.
- Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice. Enjoy warm. Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free: Substitute mild extra-virgin olive oil for the butter, water or neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be nice on top, but so would guacamole or avocado.
Vegetable note: Try to slice your veggies into similarly sized, narrow pieces so they cook at the same rate. Vegetable options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require a longer cooking time.
Change it up: You can stretch out this recipe to yield 6 hearty tacos by adding ½ cup cooked beans to the egg mixture before cooking. I love pinto beans, and black beans are good, too. You’ll need a couple more tortillas for this variation, naturally.