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.

Breakfast Tacos

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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.

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Breakfast Tacos Recipe Ingredients

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!

Green peppers, green onions, and salsa in a skillet

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.

Eggs, salsa, and avocado

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.

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Let me know what variations you try!

Healthy Breakfast Tacos Recipe

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.

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