5.0 from 6 votes
Breakfast Tacos
These breakfast tacos are so easy to make and the perfect way to change up your egg routine on the weekends. Bonus: Your kids will love them!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 servings
Calories: 336 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 6 (6-inch) tortillas
- 6 eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- ¼ cup cheddar cheese grated
- ¼ cup prepared salsa divided
- ¼ cup black beans cooked and divided, optional
- 1 avocado sliced
Instructions
- Place a medium nonstick skillet over medium heat. Add the tortillas one at a time, cooking for about 30 seconds to 1 minute on each side. Transfer warm tortilla to a plate, and repeat the cooking process with remaining tortillas. Cover with foil to keep warm.
- Let the skillet cool off slightly. Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.
- Add olive oil to the skillet and set over low heat. Swirl the pan carefully so it is evenly coated with oil. Add eggs and cook over low heat, stirring often, until no liquid remains and the eggs are set. Add cheese and stir until melted. Remove the eggs from the heat.
- To assemble, add about ½ cup cooked scrambled eggs to each tortilla. Top each with 1 tablespoon salsa, 1 tablespoon black beans (if using), and a few slices of avocado. Serve immediately.
Cup of Yum
Notes
- Storage: Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans, then wrapping them in foil and placing in the refrigerator. Leftovers can be stored the same way. Either way, I don't recommend storing with avocado because it will turn brown and mushy (add the avocado right before serving). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado. They will last in the refrigerator for up to 3 days.
- Storage: Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans, then wrapping them in foil and placing in the refrigerator. Leftovers can be stored the same way. Either way, I don't recommend storing with avocado because it will turn brown and mushy (add the avocado right before serving). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado. They will last in the refrigerator for up to 3 days.
Nutrition Information
Serving
2tacos
Calories
336kcal
(17%)
Carbohydrates
13g
(4%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
339mg
(113%)
Sodium
744mg
(31%)
Potassium
596mg
(17%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
806IU
(16%)
Vitamin C
7mg
(8%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 336
% Daily Value*
| Serving | 2tacos | |
| Calories | 336kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 339mg | 113% |
| Sodium | 744mg | 31% |
| Potassium | 596mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.