Breakfast Tacos

Yumna Jawad

5 from 1 vote

These breakfast tacos are so easy to make and the perfect way to change up your egg routine on the weekends. Bonus: Your kids will love them!

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With savory scrambled eggs, tangy salsa, melty cheddar, and creamy avocado, these simple yet hearty Breakfast Tacos are so good! It’s a fun way to vary scrambled eggs on a weekend, and I love that my kids can change up the toppings however they like. With a short, simple list of ingredients that take only a few minutes to make, these Mexican breakfast tacos are perfect for on-the-go handheld meals too.

A plate of 3 breakfast tacos with eggs, salsa, beans, and avocado.
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Table of Contents

Recipe at a Glance

Cuisine Inspiration: Mexican
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian with dairy free and gluten free options
Key Flavor: Savory and cheesy
Skill Level: Easy

Summary

  • Fast: This breakfast tacos recipe takes under 20 minutes to make, perfect for busy weekday mornings. 
  • Easy: Simply warm the tortillas and cook the scrambled eggs, then pile them into the tortillas with toppings and serve! 
  • Customizable: Add more protein by sprinkling in some black beans. Leave off the cheese to make them dairy-free. Spice it up with hot sauce, or go with mild salsa. Each breakfast taco can be customized to everyone’s preferences!
  • Delicious: The melty cheese with fluffy scrambled eggs, topped by creamy avocado and a bit of salsa, all on a soft warmed flour tortilla … breakfast tacos are so good!

Ingredients to Make Breakfast Tacos

Ingredients to make recipe: Eggs, tortillas, beans, avocado, cheese, salsa, olive oil, milk, salt, and black pepper.
  • Tortillas: This breakfast tacos recipe calls for small soft flour tortillas, six inches in diameter. Feel free to swap in whole wheat tortillas, low-carb tortillas, or corn tortillas, depending on your preference. 
  • Eggs: I use large eggs. If you have medium eggs, I recommend increasing the quantity to 8.
  • Milk: For wonderfully creamy scrambled eggs. I use dairy milk, but you can use an unsweetened plant-based milk or even a splash of room-temp water in a pinch. 
  • Salt & pepper: For seasoning the scrambled eggs. Feel free to adjust the amount to your taste preferences. 
  • Olive oil: For cooking the eggs. 
  • Cheddar cheese: Pick your favorite kind of cheddar. Medium cheddar is a great choice, but mild or sharp are also delicious. Pepper jack or crumbles of queso fresco are also delicious!
  • Salsa: Use your favorite store-bought salsa or make your own salsa. 
  • Black beans: These are optional, but they’re a great way to make your breakfast tacos even heartier. 
  • Avocado: Creamy sliced avocado is perfect on these breakfast tacos. Choose avocados that give slightly when pressed on, without being wrinkly, for ideal ripeness.
  • Swap in guacamole: Change out the avocado for pre-made guacamole for some added flavor and convenience. 
  • Amp up the toppings: Add diced scallions, pickled red onions, pico de gallo, sour cream, sprigs of cilantro … sky’s the limit!
  • Try crunchy taco shells: Skip the tortilla-warming step and add some crunch with store-bought crunchy taco shells. 
  • Make it dairy-free: Use an unsweetened plant-based milk or a splash of water in your scrambled eggs and omit the cheese for a dairy-free version.
  • Go gluten-free: Choose gluten-free corn tortillas for breakfast tacos without gluten.

How to Make Breakfast Tacos

It couldn’t be easier to make this vegetarian breakfast tacos recipe! Simply warm your tortillas, cook up the scrambled eggs, and fill your tortillas with the eggs, cheese, and toppings. Breakfast’s made!

Cook the Eggs

  1. Add the milk, eggs, salt, and pepper to a medium bowl.
  2. Whisk together until thoroughly combined.
  3. Add olive oil to the skillet and swirl to make sure it’s coated. Add the eggs.
  4. Cook, stirring often, until no liquid remains and the eggs are set.
  5. Add the cheese.
  6. Stir until the cheese is melted and remove the eggs from the heat.
6-image collage making eggs: 1 - Eggs, milk, and seasoning in a bowl before whisking; 2 - After whisking; 3 - Egg mixture added to skillet; 4 - Stirring partially cooked eggs; 5 - Eggs after completely cooked with cheese added; 6 - Eggs after cheese has been mixed in and melted.

Prepare the Taco

  1. Warm the tortillas in a nonstick skillet. Add some scrambled eggs to a tortilla.
  2. Top with salsa, black beans (if using), and avocado.
2-image collage preparing tacos: 1 - Adding cheesy eggs to a tortilla; 2 - After topped with salsa, beans, and avocado.

Tips for Making the Best Mexican Breakfast Tacos

  1. Don’t skip the step of warming the tortillas. This makes bendable tortillas that won’t tear or rip.
  2. Make sure not to overcook the eggs. You want to take them off the heat when they have just a little bit of wetness to them because they’ll continue to cook and set afterward. Here are more tips for cooking perfect scrambled eggs.
Overhead of breakfast tacos on a plate with eggs, cheese, salsa, beans, and avocado.

What to Serve With This Breakfast Tacos Recipe

How to Store & Reheat Breakfast Tacos

Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans. Wrap in foil and refrigerate. Leftovers can be stored the same way (but I don’t recommend storing with avocado because it will turn brown and mushy). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado.

How Long Will Breakfast Tacos Last in the Fridge?

Breakfast tacos will last in the refrigerator for up to 3 days.

Can I Freeze Mexican Breakfast Tacos?

Yes! Wrap assembled breakfast tacos, except for the salsa and avocado, tightly in foil and freeze for up to 1 month. To reheat, allow to thaw overnight in the refrigerator and then warm in the oven. Once warm, open them up and add the toppings.

Frequently Asked Questions

Can I make these breakfast tacos with no eggs?

Certainly! Feel free to use your protein of choice. This baked tofu would be excellent, or you can add more black beans. Refried beans or shredded chicken would also work.

Are breakfast tacos a Texas thing?

Breakfast tacos are indeed very popular in many Texas cities such as San Antonio and Austin, as are breakfast burritos. They mostly involve a tortilla with a combination of beans, eggs, cheese, and/or meat and range from simple to fancy.

What’s the difference between a breakfast taco and a breakfast burrito?

Breakfast tacos use smaller tortillas and fold over in half, while breakfast burritos are larger, using bigger tortillas with more filling, and are rolled up.

Closeup of breakfast taco, ready to bite.

With a short list of ingredients and only 20 minutes to make them, these easy breakfast tacos make the perfect breakfast! With protein-packed eggs and beans plus cheese and heart-healthy avocado all folded up in a soft tortilla, they’re a breakfast meal-in-one that is sure to power up your day in the most tasty way!

More Egg Recipes:

If you try this feel good Breakfast Tacos recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Closeup of 3 breakfast tacos on a white plate.
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Review

Breakfast Tacos

These breakfast tacos are so easy to make and the perfect way to change up your egg routine on the weekends. Bonus: Your kids will love them!
5 from 1 vote
Author Yumna Jawad
Servings 3 servings
Course Breakfast
Calories 336
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 6 (6-inch) soft taco style tortillas
  • 6 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ tablespoon olive oil
  • ¼ cup cheddar cheese grated
  • ¼ cup prepared salsa divided
  • ¼ cup cooked black beans optional, divided
  • 1 avocado sliced

Instructions

  • Place a medium nonstick skillet over medium heat. Add the tortillas one at a time, cooking for about 30 seconds to 1 minute on each side. Transfer warm tortilla to a plate, and repeat the cooking process with remaining tortillas. Cover with foil to keep warm.
  • Let the skillet cool off slightly. Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.
  • Add olive oil to the skillet and set over low heat. Swirl the pan carefully so it is evenly coated with oil. Add eggs and cook over low heat, stirring often, until no liquid remains and the eggs are set. Add cheese and stir until melted. Remove the eggs from the heat.
  • To assemble, add about ½ cup cooked scrambled eggs to each tortilla. Top each with 1 tablespoon salsa, 1 tablespoon black beans (if using), and a few slices of avocado. Serve immediately.

Equipment

Notes

Storage: Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans, then wrapping them in foil and placing in the refrigerator. Leftovers can be stored the same way. Either way, I don’t recommend storing with avocado because it will turn brown and mushy (add the avocado right before serving). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado. They will last in the refrigerator for up to 3 days.

Nutrition

Serving: 2tacos, Calories: 336kcal, Carbohydrates: 13g, Protein: 17g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 339mg, Sodium: 744mg, Potassium: 596mg, Fiber: 6g, Sugar: 3g, Vitamin A: 806IU, Vitamin C: 7mg, Calcium: 163mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian
Cuisine Mexican
Course: Breakfast

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