These healthy breakfast tacos are my favorite way to start the day. Fresh & light, they’re easy to make, but they’re packed with flavor.
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How to Make Breakfast Tacos
The first step to this breakfast tacos recipe is to make the salsa. It’s a quick, fresh salsa that takes just a few minutes to mix together. It can also be made the night before for quicker morning taco-making. Of course, if you happen to have tomatillo salsa or pico de gallo on hand, they’d be great here too.
Next, cook the veggies with a scoop of the salsa. When the salsa and veggies are finished, I start cooking the eggs in a nonstick skillet and stir in the vegetables halfway through.
Once off the heat, I stir in a big handful of chopped leafy greens. I often go for spinach, but this time I had some great-looking arugula. I also tossed in some cilantro for good measure. Assemble the tacos with more salsa, avocado, and salt and pepper, and enjoy!
Breakfast Tacos Recipe Tips
- Cook the veggies in a separate pan from the eggs. This way, you’ll be able to accurately judge the cooking times for both the veggies and the eggs – one won’t overcook before the other’s ready. I also find that cooking scrambled eggs in a fresh pan with hot oil makes them less likely to stick.
- Take the eggs off the heat when they’re still a little bit runny. You don’t want them to overcook while you assemble your tacos!
- Warm the tortillas. When it comes to breakfast tacos (or any tacos, for that matter), warm tortillas are a must. I like to char mine over a gas flame until the edges brown, but you can also wrap them in foil and warm them in the oven.
Breakfast Tacos Recipe Variations
- Add some cheese. I make my breakfast tacos dairy-free because I’m not a huge fan of egg and cheese together. But if you’re a cheese lover, add a handful shredded cheddar when you’re cooking the eggs, or top the tacos with crumbled feta.
- Make them heartier. Slather the tortillas with refried beans before you add the egg mixture, or mix in a few black beans.
- Add extra richness. Swap the avocado slices for guac, or top your breakfast tacos with a dollop of cashew sour cream.
- Top them with a pickle. For a bright, tangy pop of flavor (and maybe extra heat), top the tacos with pickled red onions or pickled jalapeños.
- Choose your favorite tortillas. Any tortillas are fair game! Because I love the flavor of corn tortillas but appreciate the pliability of flour tortillas, I like to use tortillas made from a mix of corn and wheat flour. I’ll either buy this brand, or make my own. If you use regular corn tortillas, this breakfast taco recipe is totally gluten-free.
Let me know what variations you try!
More Favorite Breakfast Recipes
If you love these healthy breakfast tacos, try one of these breakfast recipes next:
- Best Breakfast Burrito
- Veggie Frittata Muffins
- How to Make a Frittata (+Variations!)
- Avocado Toast (+Variations!)
- Steel-Cut Oatmeal
- Overnight Oats, Many Ways
- Or any of these 60+ healthy breakfast recipes or best brunch recipes!
Special thanks to GreenPan for sponsoring this post. All images and opinions are my own.