Update 2020: I have to say I like these breakfast tacos better!
Raise your hand if you’re ready for breakfast tacos! I don’t know about you, but I get a little giddy at the mere mention of breakfast tacos. Breakfast tacos turn everyday mornings into a reason for celebration. Just look how colorful they are! Like a fiesta on a plate.
You can, of course, enjoy these festive tacos any time of day. I’ve been eating scrambled egg tacos for breakfast, lunch and dinner all week.
Breakfast for dinner has to be my favorite, though. Nothing against regular breakfast (I never skip regular breakfast), but I don’t have much patience for fancy AM meals. At that point, I’ve gone over 10 hours without eating. I’m hungry. Food me now.
Dinner for breakfast is a more leisurely affair that goes well with a cocktail, which makes it the best of breakfasts. I’m such a fan that I’m on the board of the Breakfast-for-Dinner Advocacy Group.
That’s a lie, sorry. My dad called yesterday and suggested that I join some local organizations. I wish there was a local breakfast-for-dinner advocacy group. I’d vote myself for president.
I’ll get serious about these tacos for a minute. Beloved by all, breakfast tacos can be full of fried potato and bacon grease. These tacos are downright healthy in comparison. They’re hearty, fresh and full of flavor. I haven’t put them to the test yet, but I bet they could still cure a hangover.
The weekend is near. Let’s celebrate with breakfast tacos!
Veggie Breakfast Tacos
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 3 to 6 1x
- Category: Breakfast
- Cuisine: Mexican
Simple, healthy vegetarian breakfast tacos that are full of fresh flavor! You can make these “breakfast” tacos any time of day. I scrambled the eggs, but feel free to fry your eggs if you prefer. Recipe below yields around 6 tacos, depending on how much filling you put in each one.
- 2 teaspoons olive oil
- 1 small white or yellow onion, diced
- 3 garlic cloves, pressed or minced
- 1 small zucchini, sliced into 2-inch long, thin strips
- 1 small yellow squash, sliced into 2-inch long, thin strips
- 1 red pepper, seeded, membranes removed and chopped
- ½ lime, juiced
- Pinch red pepper flakes
- 6 eggs, scrambled
- Hot sauce
- Salt and freshly ground black pepper
- 1 tomato or a handful of cherry tomatoes, chopped
Suggested garnishes, etc.
- 6 small tortillas, corn or flour
- 1 jalapeño, seeded, membranes removed and minced
- Feta, crumbled
- Fresh cilantro, chopped
- Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
- To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
- To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
- To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
Why buy organic? Bell peppers are notoriously high for pesticides and (this is news to me!) a lot of conventionally grown zucchini is genetically modified.
Make it gluten free: Use certified gluten-free/100% corn tortillas.
Make it tomato free: Omit the tomatoes and add sliced avocado instead.
Storage suggestions: Individual components (veggie mixture and scrambled eggs) keep well in the fridge for a few days. Just reheat and assemble tacos before eating.
Change it up: Substitute seasonal veggies for those you see listed here.
Other Mexican-themed breakfast recipes to enjoy: You’ll also love my breakfast quesadillas, huevos rancheros with avocado salsa verde, Tex-mex omelet, breakfast enchiladas with roasted poblano sauce, scrambled huevos rancheros and spinach frittata with sweet potato hash crust.
Kristine @ Kristine's Kitchen
Yum! Breakfast is my favorite meal and I love breakfast for dinner. These tacos look so fresh and perfect for any time of day!
I have definitely made breakfast tacos for dinner! For breakfast. And some occasional weekends around 12 noon, which I would consider them lunch. I love that they’re quick and easy, and a good way to use up some odds and ends in the refrigerator. Yum!
Beth @ Tasty Yummies
Yesss, this is my kind of breakfast!! I seriously could eat breakfast tacos daily, but I won’t :)
jenna @ just j.faye
I would join your Breakfast-for-Dinner Advocacy Group in a heartbeat! And these breakfast tacos look amazing.
Kate @Almond Butter Binge
I love how veggie-based these are! So many breakfast tacos are just eggs in a tortilla with cheese and maybe a little bell pepper…what a great way to use seasonal produce.
Those breakfast tacos are borrrring! The more veggies, the better!
Angela @ Eat Spin Run Repeat
These look fab, Kate! I too don’t normally have a ton of patience for fancy breakfasts, which is why the majority of recipes on my blog are entrees! However, if you do start a breakfast for dinner advocacy group, I will gladly join because it’s one of my favourite things to look forward to after work. Have a great weekend!
Laura (Tutti Dolci)
I love these colorful tacos, what a perfect way to start the day!
Katrina @ Warm Vanilla Sugar
I love that these can be made any time of day! So yummy!
So into these!!!! I love breakfast tacos. Great photos too, lady. As always.
So all over this breakfast idea. These look awesome, Kate!
I am absolutely not sure if I could stomach these tacos for breakfast (not really a morning person at. all.) but I’d love to have these for lunch (which often turns into my breakfast because: no morning person.)
I love the ingredients you chose! Love the colorfulness and crumbled feta is always a good choice :)
Amanda @ Positively Amanda
So many delicious vegetables!
LOVE scrambled egg for dinner!!! I would definitely devour three of these mind you! I have been known to scrambled 4 eggs for one sitting!
Hmm… The comments support the theory that, if there isn’t a group to join, make a group! Plus, why don’t we just rename dinner breakfast # 2
I live Mexican themed breakfasts! I like this combo of flavors and veggies… Might try with some scrambler tofuor chickpeas. Thanks for sharing, Kate!
I too am always, always hungry for breakfast. Something like this with plenty of veggies and filling protein would be perfect to mix up my daily oatmeal routine! Love the colors!
I’ve always loved breakfast for dinner! Breakfast food seems more like a treat when you’re eating it for dinner, and your breakfast tacos look incredible!
Leti @ Pick Me Meal CLub
Ahhh, you tricked me, thought this would be eggless :)
Knew it was too good to be true. Eggs have been making me feel nauseous lately and now I’m realizing every drool worthy breakfast photo I see is an egg recipe. Shucks!
Sorry, Leti! You could certainly skip the eggs and eat veggie-only tacos for breakfast. :)
Michelle @ Vitamin Sunshine
Breakfast tacos are a fav of mine- any time of the day! You have me hooked on your pickled radishes. I put them on everything! So good on scrambled eggs.
Awesome! Glad you’re loving those radishes! They’d be great on these tacos.
oh yummm, these look amazing!
I know that to have a regular breakfast is very important, but I simply cannot eat in the morning so your colourful tacos is more like my fresh dinner… :) (by the way, it looks really delicious! My cooking teacher, Abraham from the inspiring Torontian Meatless Mondays classes taught me about the importance of eating with our eyes, so I can really appreciate if a dish is arranged like this. Beautiful!)
I just made a very similar veggie taco for breakfast this morning and it was soooo good! That is one of the things I love so much about tacos, they are so versatile and you can eat them for every meal! I love the addition of the feta, I will have to throw some in next time :)
Kate @¡Hola! Jalapeño
What a fantastic way to use up all that garden produce! Those tacos look good at any time of day!
Yes! Let’s start a Breakfast-for-Dinner advocacy group!! I totally agree! Particularly if our ‘brinners’ start with this kind of breakfast gorgeousness… Wholesome, fresh and nutritious. Love it. Haha… I always get so excited when I can eat in the morning! So lame but hey, I’m a hungry sort! Beautiful post as always Kate. So summery xo
Yummm! I love tex-mex for breakfast! (And breakfast for dinner. And dinner for breakfast!) Did you dad seriously say to join some local organizations? Oh that is cute :) I saw your email pop up this weekend and wanted breakfast tacos so badly! But I felt lazy and made waffles instead = sugar crash. This is much more sensible and much prettier (if only my food looked as great as yours always does)!
Oh man, I could eat Tex-Mex for every meal! Yeah, my dad suggested that I join local organizations. He’s pretty sweet. :)
P.s. I’ve been making whole grain waffles and topping them with a big dob of peanut or almond butter (plus maple syrup, of course). No sugar crash!
you know I am always ready for tacos.:) These sound so fresh and delightful — and they’re definitely a good way to get a handle on some of the mountain of summer squash too.
Abby @ Happy Food Happy Home
I soooo want these delicious looking veggie tacos! The feta is killing it for me–feta and eggs is just a great combination.
I think i’m going to make these for my mom. It will help get rid of some of the extra squash coming out of her garden right now :)
I could use this tomorrow morning!!! Looks beautiful!!
I’m with you on breakfast-for-dinner versus fancy breakfast. I’d much rather have that any day!
Breakfast tacos make life more fun! And taco-ing more fun! Basically, they’re just fun in every bite. Love how these won’t weigh me down.
Oh, I love these! What a way to start the day, Healthy, Colorful, Tasty, and Crunchy in one.
Amy @ Thoroughly Nourished Life
Can I be co-president of the Breakfast for Dinner club! Or maybe the Australian division leader ;)
These veggie breakfast tacos are right up my tastebud alley! Fresh veggies tucked into a corn tortilla with scrambled eggs screams of healthy comfort food to my mind.
Thanks for the great idea Kate, I can’t wait for dinner tonight!
YES TO IT ALL! Breakfast. Tacos. Veggies. Eggs. KILLED IT.
:D Thanks, Ashley!
Can’t wait to try the breakfast recipes.
Juanita R. Landon
I love your photography! I aspire to be a food photographer in the near future. Your recipes are yummie. I can’t wait to follow your blog.
Keep feeding the masses!
Thank you very much, Juanita!
What is the nutritional information for this recipe?
I’m sorry, I don’t offer nutrition facts for my recipes, since home cooking has so many variables.
My first time on your site. I love the healthy vegetarian simple recipes. And, as the owner of two dogs, appreciate your dog’s participation in the cooking and tasting . Thank you for providing health and variety and spirit to my meals.
Hi Dana! I’m glad you found my site. Thank you for your note.
They look so good! I’ll have to try them as tofu scramble breakfast tacos!
Yum! Sounds great.
Thank you! I’m a southern girl with terrible very limited grocery stores. I’m trying to do a life change….eat more vegetables…..less sugar….exercise….read…blog…travel….sleep….take care of my skin….lol…You are inspiring!
Good luck! Thank you, Ashley.
They look great. No eggs for me. But should be good with beans, quinoa, or tofu. Thank you.
Let me know what you think, Reb!
Your recipes look so delicious and healthy. . . . I unfortunately have to
watch my salt (sodium) intake because of high blood pressure, but something else can be substituted. . . . will give one of your tacos a try.
Let me know what you think, Raya!
I’m going to make these right now before we head out for a busy Sunday. However, I’m going to add some fried breakfast potatoes that the kids like. Thanks for the great recipe I always enjoy the vegetarian recipes on your site.
What did you think, Gina?
How come egg is vegan?
Hi! Eggs are not vegan, but most vegetarians do eat eggs.