Breakfast Tacos

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

As was the case with my Individual Breakfast Pizzas, we actually enjoyed these tacos for dinner… but apparently I like entitling any recipe featuring eggs as “breakfast” despite the fact that I rarely eat eggs in the morning.

For these tacos, tortillas – or flatbreads, as I used – are crisped up in a skillet before eggs are broken over and cooked directly on them. As far as toppings go, use your favorite accoutrements; I piled on creamy avocado slices, monterey jack cheese, and fresh salsa.

Breakfast Tacos

I actually made these breakfast tacos a few months ago, and was putting off posting the recipe until I updated the photos, (as these are less-than-stellar); but given how preoccupied I’ve been lately with our little bundle of joy, I decided to go ahead and share the post as is with you.

The tacos come together quickly enough for breakfast, but are filling enough for dinner. For a more complete meal, you could serve the tacos with black beans scented with freshly squeezed lime juice and chopped cilantro or home fries seasoned with cumin, chili powder, and cayenne.

Breakfast Tacos

Breakfast Tacos

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: fry breakfast entree main vegetarian eggs

Place the tortillas/flatbreads onto the hot griddle/skillet and let cook until golden and slightly crisp, about 2-3 minutes. Flip the tortillas/flatbreads over, and break one egg over each. Season to taste with salt and pepper. Cover egg-topped tortillas with a lid (or two if using a griddle) and let cook for 2 minutes, or until the eggs start to set. Carefully flip each egg-topped tortilla/flatbread over once again and let cook, uncovered, just until the eggs are fully cooked, about 20-30 seconds

NameBreakfast Tacos
Prep Time10 minutes
Cooking Time10 minutes
Total Time20 minutes
Servings4 servings
Yield4 tacos


  • 2 tsp butter
  • 4 thick flour tortillas or round flatbreads, preferably whole wheat (I used Middle Eastern Flatbreads from Trader Joe’s)
  • 4 large eggs, preferably organic
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup shredded monterey jack (or pepper jack) cheese
  • 8 slices avocado (from about 1/2 large avocado)
  • 1/4 cup fresh salsa (pico de gallo)


  1. Prepare Your Fillings: Cook your choice of fillings. For example, if you’re using bacon, cook it until crispy, then crumble it. Sauté your vegetables until they’re tender and slightly caramelized.
  2. Scramble the Eggs: In a separate bowl, whisk your eggs and season with salt and pepper. Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour in the eggs and cook, stirring gently, until they’re just set.
  3. Warm the Tortillas: To make your tortillas pliable, warm them in the oven or on a dry skillet for a few seconds on each side.
  4. Assemble Your Tacos: Lay out your warm tortillas and start assembling your breakfast tacos. Begin with a scoop of scrambled eggs, then add your fillings of choice. Top with cheese, avocados, and a drizzle of salsa.
  5. Serve and Enjoy: Fold your tortillas over the fillings and serve your breakfast tacos immediately. Don’t forget to add optional toppings like sour cream, hot sauce, cilantro, and a squeeze of lime for an extra burst of flavor.

Say goodbye to boring breakfasts and say hello to the delicious world of breakfast tacos. These versatile and easy-to-make delights are perfect for anyone looking to kickstart their day with a satisfying and flavorful meal. Customize your breakfast tacos to your liking, and you’ll soon find yourself eagerly anticipating breakfast every morning. So, why wait? Start your day with a breakfast fiesta today!

Estimated Nutrition

Dietary Fiber3g
Saturated Fat6g
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