Breakfast tacos are an easy way to satisfy your taco craving any time of the day or night! This filling vegetarian breakfast uses less than 10 ingredients and is ready in about 10 minutes, making it perfect for busy mornings.
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As the only vegetarian in my house, sometimes I need a quick yet satisfying meal that’s just for me.
It doesn’t get much faster than these scrambled egg tacos, which are easy to scale up or down and customize with whatever you have on hand. I love the bite of the fried corn tortilla before reaching the soft, cheesy eggs inside.
I’m cooking mine with spinach and salsa, but flavor yours however you see fit. I also like topping it with a little hot sauce for maximum flavor. My current favorites for these tacos are Cholula green pepper hot sauce and Hot Ones classic garlic fresno hot sauce.
Ingredients
- Egg
- Spinach
- Salsa
- Coarse kosher salt and freshly ground black pepper
- Olive oil
- Corn tortilla
- Cheddar or monterey jack cheese
- Avocado
- Lime juice
- Hot sauce
- Cilantro
How to make breakfast tacos
- In a small bowl, whisk the egg.
- Add the spinach, salsa, salt, and pepper and whisk to combine. Set aside.
- Heat a small skillet over medium heat. Add the oil. Once hot, gently place the tortilla in the oil.
- Allow the tortilla to cook for 1-2 minutes until it begins to turn golden brown on the bottom with a few darker spots. Flip the tortilla and allow it to cook for about another minute on the other side until it is also golden.
- Transfer the tortilla to a plate lined with a paper towel to absorb excess oil, then return the pan to the heat.
- Add a little more oil if needed, then add the egg mixture to the pan. Cook, stirring frequently, until the egg is firm and cooked through.
- To build the taco, layer cheese, then the egg mixture down the middle of the tortilla. Top with avocado slices, lime juice, hot sauce, and cilantro if desired.
Top tips
Frying the corn tortillas
If you think you don’t like corn tortillas, I recommend you try frying them in a little oil. They come out a little chewy (a little crispy, a little soft) and perfectly bendable for holding your taco fillings.
If frying more than one tortilla you may need to keep adding a little oil to the pan each time you fry another tortilla. If you don’t want to cook with oil and you have a gas stove you could also char them directly over a medium-low flame.
I like to dip one side of the tortilla in the hot oil before flipping it over to cook on the first side. This allows both sides to cook more evenly. You likely won’t need to cook the second side for as long as you cook the first side.
Tortillas are done when both sides are lightly browned with a few darker spots. They should still be bendable with slightly crispy edges.
Scrambled egg tacos for a crowd
This makes a great breakfast or brunch for a large group because you can cook all the eggs at once. I recommend frying up the tortillas first, then cooking the eggs so they’re hot and fresh when everything is ready to go.
If you didn’t know, you can use the slider in the recipe card below to easily scale recipes up or down. I’ve written this recipe for just one taco so you can easily scale up to as many as you’d like to make.
How to store breakfast tacos
These are best enjoyed shortly after making them, but if you need to store them, keep them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for about 30-60 seconds.
If you’re able to fry the tortillas fresh before eating I would recommend doing that for the best texture. You can also freeze whole tacos for up to 6 months.
Tips for customizing breakfast tacos
- Add air fryer home fries, air fryer shoestring fries, tater tots, or crispy crowns
- Add your favorite veggies such as sliced mushrooms, onions, broccoli, or bell peppers
- Use scrambled tofu and vegan cheese (or omit the cheese) to make vegan breakfast tacos
- Swap the corn tortillas for flour tortillas, microwaving them for a few seconds instead of frying
- Only use the egg whites for less fat and cholesterol
FAQ
I usually eat two of these at a time, but would recommend planning anywhere from 2-5 tacos per person depending on who you’re eating with.
White and brown eggs actually have the same nutritional value and are only different in the color of the shell. You can use any kind of egg in these, including the most basic egg or an organic, cage free version, regardless of color.
More vegetarian breakfast recipes
- Five Minute Breakfast Burrito
- Pillowy Maple Nut Breakfast Cookies
- Peach Parfaits
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
- Apple Cinnamon Overnight Oats
- Low Carb Breakfast Casserole
- Double Chocolate Banana Muffins
- Peaches and Cream Breakfast Quinoa
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Breakfast Tacos
Ingredients
- 1 large egg
- 2 tablespoons chopped spinach
- 1 tablespoon salsa
- Coarse kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more as needed
- 1 corn tortilla
- 1-2 tablespoons cheddar or monterey jack cheese
- ¼ avocado, sliced
- Lime juice
- Hot sauce
- Cilantro
Instructions
- In a small bowl, whisk the egg.
- Add the spinach, salsa, salt, and pepper and whisk to combine. Set aside.
- Heat a small skillet over medium heat. Add the oil. Once hot, gently place the tortilla in the oil. I like to hold it with tongs and dip one side quickly before turning it over to cook. This allows both sides to fry more evenly.
- Allow the tortilla to cook for 1-2 minutes until it begins to turn golden brown on the bottom with a few darker spots. Flip the tortilla and allow it to cook for about another minute on the other side until it is also golden.
- Transfer the tortilla to a plate lined with a paper towel to absorb excess oil, then return the pan to the heat.
- Add a little more oil if needed, then add the egg mixture to the pan. Cook, stirring frequently, until the egg is firm and cooked through.
- To build the taco, layer cheese, then the egg mixture down the middle of the tortilla. Top with avocado slices, lime juice, hot sauce, and cilantro if desired.
Notes
Tips for customizing
- Add air fryer home fries, air fryer shoestring fries, tater tots, or crispy crowns
- Add your favorite veggies such as sliced mushrooms, onions, broccoli, or bell peppers
- Use scrambled tofu and vegan cheese (or omit the cheese) to make vegan breakfast tacos
- Swap the corn tortillas for flour tortillas, microwaving them for a few seconds instead of frying
- Only use the egg whites for less fat and cholesterol
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