Go Back
+ servings
Print Recipe
5 from 4 votes

Breakfast Taco's

Using mini taco shells, I created these super simple bite-sized vegetarian breakfast tacos. A perfect breakfast choice for when you want something a little different!
Prep Time20 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican
Servings: 3
Calories: 213kcal
Author: Alphafoodie


  • 3 eggs
  • 1/2 tBsp olive oil
  • 1 tBsp water
  • 1 chilli pepper diced
  • 1 garlic clove minced
  • 1 red onion diced
  • tortillas wraps
  • hot salsa optional
  • 1 avocados
  • tomatoes & dill optional


  • Heat the tortillas or the tortillas cups in a preheated oven according to the package instructions.
  • Whisk eggs with 1 tablespoon of water to help make them light and fluffy :-)
  • Drizzle olive oil into a heated pan, add hot peppers, garlic and onion and fry for about 2 minutes.
  • Add the eggs and fry for few minutes (similar to scrambled eggs).
  • Add the scrambled eggs to the toasted tortillas.

  • Top with whatever you like. I added some more hot salsa, avocado slices, baby tomatoes and dill.


Serving: 2tacos | Calories: 213kcal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 1mg