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These simple breakfast tacos combine eggs and fresh vegetables for a healthy, wholesome breakfast or brunch dish. Plus, these egg tacos are easily adaptable to vegan breakfast tacos with a simple ingredient sub!
When it comes to breakfast time, I’m guilty of wanting something low effort and quick to prepare: smoothie bowls, avocado toast, and the occasional scrambled egg on toast are my current go-to’s… until I discovered how fast and simple it is to prepare these breakfast tacos. Combining eggs, and fresh veggies, with your garnish of choice, these egg tacos are fresh, filling, and wholesome.
Depending on what you’re in the mood for and your dietary restrictions, there are tons of simple ways to customize these tacos to your liking, including serving these as vegetarian or vegan breakfast tacos. More than that, this is an excellent recipe for large gatherings and families – you can prepare a buffet of fillings/toppings so everyone can create their own, and everyone’s happy! (After all, the best breakfast tacos will be different for everyone!)
Plus, you can make these even more ‘effortless’ by prepping certain elements the night before, for a breakfast that is ready in minutes.
So next time you’re in the mood for a filling yet healthy breakfast with a twist, this might just be your perfect choice.
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The Ingredients
- Eggs – I used Clarence Court Burford Browns. For a vegan version, use Easy Vegan Tofu Scramble.
- I used store-bought Mini Taco Bowls – you could also make your own taco shells (method described here); that way, you can use flour tortillas or gluten-free corn tortillas.
- Olive oil, chili pepper, garlic, red onion
- Hot sauce/salsa (optional)
- Avocado, tomatoes, dill
Optional Ingredients
For more authentic Mexican breakfast tacos, you could include ingredients such as:
- Refried beans
- Monterey Jack cheese (or a strong vegan cheese of your liking – like this Simple Smoky Vegan Cheddar Cheese)
- Corn
- Sour Cream
- Meat alternatives such as a vegan bacon/minced beef, if you consume them
- Cilantro
You can also fill them with more ‘substantial’ fillings, including oven-baked sweet potato/potato or fried potatoes with Simple Herby Vegan Feta Cheese.
You may also like this Creamy Avocado Cilantro Sauce to drizzle over the top.
Method
Heat the tortillas or the tortillas cups in a preheated oven according to the package instructions. Alternatively, you can make your own tortilla cups.
To make tortilla cups/bowls, place the mini tortillas or pita bread inside heat-resistant bowls or within a tortilla shell pan and heat in the oven for 15 minutes at 190ºC/375ºF, then leave them to cool. As they cool, they’ll harden and crisp up.
Meanwhile, prepare the fillings by finely chopping the vegetables and then preparing the eggs.
Whisk eggs with one tablespoon of water to help make them light and fluffy. Alternatively, you can use vegan tofu scramble.
Drizzle olive oil into a heated skillet over medium heat. Then, add the chili, garlic, and onion and fry for about 2 minutes, until just beginning to soften.
Then add the eggs and fry lightly for a few minutes, whisking/stirring often.
Add the scrambled eggs to the toasted tortillas.
Top with whatever you like. I added some more avocado slices, baby tomatoes, and dill topped off with a drizzle of hot sauce.
Recipe Notes
- If you prefer ‘softer’/wetter scrambled egg, then you can add a ‘fat’ to the eggs like coconut oil or butter to help ’emulsify’ the mixture for a softer set. You can also add cheese into the eggs when adding to the pan, and that tends to help the eggs for setting too hard.
- If you use a vegan tofu scramble, feel free to add a tiny pinch of black salt for more of an ‘eggy’ flavor.
- Feel free to experiment with different herbs and spices for these breakfast tacos. Taco seasoning in the eggs is an easy way to infuse more Mexican flavor into the dish.
- You can prepare certain elements in advance for even quicker morning prep. You can prepare the entire tofu scramble, veg, and all, up to a week in advance, and take out a portion each morning, reheating it in the microwave or a skillet (if wanted). Scrambled eggs can be stored for between 3-4 days, though I tend to prepare the veg the night before and keep in an airtight container then make the eggs fresh each day, as needed.
Related Recipes
If you love Mexican food and Mexican-inspired dishes, then I have a few other recipes you may be interested in.
- Healthy Taco Salad Recipe (Mexican Salad)
- Rainbow Vegan Tacos
- Meat-free Organic Rainbow Tacos: 4-ways
- Simple Fresh Authentic Guacamole (Mexican)
- Quick & Simple Watermelon Salsa
- Vegetarian OR Vegan Birria Tacos (Oyster Mushroom Tacos)
- Mexican Fire-Roasted Salsa (Roasted Tomato Salsa)
- Oven-Roasted Corn with Garlic Butter (+ Other Toppings)
If you give this breakfast tacos recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Breakfast Tacos (Vegetarian OR Vegan)
Ingredients
- 3 eggs or tofu scramble
- 1/2 tBsp olive oil
- 1 tBsp water
- 1 chilli pepper diced
- 1 garlic clove minced
- 1 red onion diced
- tortillas wraps
- hot sauce optional
- 1 avocados sliced
- tomatoes optional
- Dill, cilantro, or parsley to garnish
Instructions
- Heat the tortillas or the tortillas cups in a preheated oven according to the package instructions. Alternatively, you can make your own tortilla cups.To make tortilla cups/bowls, place the mini tortillas or pita bread inside heat-resistant bowls or within a tortilla shell pan and heat in the oven for 15 minutes at 190ºC/375ºF, then leave them to cool. As they cool, they'll harden and crisp up.
- Meanwhile, prepare the fillings by finely chopping the vegetables and then preparing the eggs.
- Whisk eggs with one tablespoon of water to help make them light and fluffy. Alternatively, you can use vegan tofu scramble.
- Drizzle olive oil into a heated skillet over medium heat. Then, add the chili, garlic, and onion and fry for about 2 minutes, until just beginning to soften.
- Then add the eggs and fry lightly for a few minutes, whisking/stirring often.
- Add the scrambled eggs to the toasted tortillas.
- Top with whatever you like. I added some more avocado slices, baby tomatoes, and dill topped off with a drizzle of hot sauce.
Notes
- Refried beans
- Monterey Jack cheese ( or a strong vegan cheese of your liking – like this Simple Smoky Vegan Cheddar Cheese)
- Corn
- Sour Cream
- Simple Fresh Authentic Guacamole
- Meat alternatives such as a vegan bacon/minced beef, if you consume them
- Cilantro
- If you prefer ‘softer’/wetter scrambled egg, then you can add a ‘fat’ to the eggs like coconut oil or butter to help ’emulsify’ the mixture for a softer set. You can also add cheese into the eggs when adding to the pan, and that tends to help the eggs for setting too hard.
- If you use a vegan tofu scramble, feel free to add a tiny pinch of black salt for more of an ‘eggy’ flavor.
- Feel free to experiment with different herbs and spices for these breakfast tacos. Taco seasoning in the eggs is an easy way to infuse more Mexican flavor into the dish.
- You can prepare certain elements in advance for even quicker morning prep. You can prepare the entire tofu scramble, veg, and all, up to a week in advance, and take out a portion each morning, reheating it in the microwave or a skillet ( if wanted). Scrambled eggs can be stored for between 3-4 days, though I tend to prepare the veg the night before and keep in an airtight container then make the eggs fresh each day, as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
