These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it. My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.
These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that? Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.
Breakfast Taco Notes & Tips
Slice your veggies evenly.
You can use a variety of vegetables to make these tacos. Just try to slice them into similarly sized strips or rounds so they all cook in the same amount of time. Options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require longer on the stove, so you could add those first.
Butter and sour cream make them better.
For real, cooking the vegetables and then the eggs in a reasonable amount of butter makes them so flavorful. They’re as good as my favorite taco truck’s. Whisking one tablespoon of sour cream into the eggs yields gloriously fluffy and creamy scrambled eggs. If you take nothing else away from this recipe, make it be this!
Garnish with what you have.
If you’re like me, you probably have salsa or hot sauce, a handful of cherry tomatoes, or an avocado and cilantro on hand. You can’t go wrong.
Serving suggestions:
I tend to treat these tacos as a full meal, but roasted breakfast potatoes or crispy hash browns would be epic.
Please let me know how your breakfast tacos turn out in the comments. I love hearing from you. Craving more eggs with Mexican flavors? Me, too. We’re in luck:
Fresh Huevos Rancheros Simple Breakfast Tostadas Chilaquiles Verdes with Baked Tortilla Chips Simple Breakfast Quesadillas Vegetarian Breakfast Burritos Austin-Style Migas
You’ll also love the breakfast fajitas with fried eggs in my cookbook, Love Real Food (page 32).
Make it dairy free: Substitute mild extra-virgin olive oil for the butter, water or neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be nice on top, but so would guacamole or avocado. Vegetable note: Try to slice your veggies into similarly sized, narrow pieces so they cook at the same rate. Vegetable options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require a longer cooking time. Change it up: You can stretch out this recipe to yield 6 hearty tacos by adding ½ cup cooked beans to the egg mixture before cooking. I love pinto beans, and black beans are good, too. You’ll need a couple more tortillas for this variation, naturally.
