These egg tacos are an excellent way to make use of any leftover vegetables. If you don’t have the time or desire to make them right away, then follow his example and visit the grocery store’s salad counter for prepared vegetables and cheese. Why didn’t this occur to me?
This flexible recipe can be used a few times until you have it down pat. You’ll save your day with breakfast tacos.
Breakfast Taco Notes & Tips
Cut your vegetables evenly.
These tacos can be made with a variety of vegetables. You can slice them into similar-sized pieces or rounds to ensure they cook at the same time.
You have many options: bell peppers, cabbage, bell peppers, onions, yellow squash, zucchini, and Brussels sprouts. You can add more dense vegetables, such as sweet potato or butternut squash, to the pot. They will take longer to cook.
They are made even better with butter and sour cream.
Cooking the vegetables in butter and eggs together makes them taste so good. They taste as good as the tacos at my favourite restaurant.
One tablespoon of sour milk can be added to the eggs to make scrambled eggs that are fluffy and creamy. This is the best recipe you can make!
Garnish what you have.
If you’re anything like me, salsa, hot sauce, a few cherry tomatoes, avocado, and cilantro are all things you have on hand. It’s impossible to go wrong.
These tacos are usually the main meal, but roasted potatoes or crispy hazel browns would be great.
Favourite Breakfast Tacos
- Author: Cookie, Kate
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
4.7 out of 13 reviews
These breakfast tacos make the perfect breakfast! These egg tacos are a great way to use up leftover vegetables. You can also serve them for lunch or dinner. This recipe makes 4 tacos or 6 light tacos. To make the lighter tacos, you will need two tortillas. You can easily reduce the recipe by half or even double it.
SCALE 1X 2X 3X INGREDIENTS
- 4 corn tortillas or small flour
- 4 large eggs
- 1 Tablespoon Sour cream (or milk) plus additional for serving, if desired
- Two tablespoons hot sauce (such as Cholula) plus additional for serving, if necessary
- 1/2 teaspoon fine salt, divided
- 1 1/2 Tablespoons unsalted Butter, Divided
- 2 cups thinly cut vegetables* (I used a mixture of purple cabbage and red bell pepper)
- 1/4 teaspoon chilli pepper powder
- 1/4 teaspoon ground cumin
- 1/4 cup shredded cheese, optional (cheddar or Cotijah), feta, goat, or mozzarella
- 1/4 Cup Thinly Sliced Green Onion
- Some suggestions for garnishes: Chop fresh cilantro, hot sauce, salsa, pico-de Gallo strips of avocado, guacamole diced tomatoes or sliced cherry tomato slices, sour cream
- To warm the tortillas, heat them in a large skillet on medium heat. Turn each tortilla over to warm it. You can also heat them on a gas stove or over a low flame. You can also microwave them in a single stack for 15 to 20 seconds. To keep them warm, stack the tortillas on a plate and wrap them with a tea towel.
- Mix the eggs in a bowl. Use a fork to mix the mixture until it is pure yellow. Mix in the milk or sour cream. Add 1/4 teaspoon salt. Mix well and place the bowl next to the stove.
- Melt 1 tablespoon butter in a large skillet on medium heat. Stir in the chopped vegetables and 1/4 teaspoon salt. Add the chilli powder, cumin, and remaining butter. Stir until everything is combined. Cook the vegetables for about 5 minutes, turning the heat down to medium-low once the time has passed. Once the vegetables are cooked, transfer them to a bowl and place them in a bowl.
- Place the skillet on the stove, heat it to medium-low heat, then melt 1/2 cup butter. Add the egg mixture. Use a spatula or a whisk to stir the eggs gently. Continue stirring until they are well combined and slightly wet. This should take about 3 to 5 minutes.
- The skillet should be taken off the heat. Mix in the cheese, if any, and green onion. Stir gently to combine.
- Make your tacos by spreading scrambled eggs down the tortilla. Top it with cooked vegetables and garnish with your choice of garnishes. Serve warm. The remaining tacos can be stored in the refrigerator for up to four days. To serve, gently heat them.
MAKE IT GLUTEN-FREE: Use certified gluten-free corn tortillas.
DAIRY-FREE: Use mild extra-virgin oil instead of butter, water, or neutral non-dairy dairy milk to make the sour cream. You can also omit cheese and dairy toppings. Vegan sour cream would look great on top. Guacamole and avocado would also be good.
VEGETABLE NOTE Slice your vegetables into similar-sized pieces to ensure they cook at the right rate. You can choose from cabbage, carrots, onions, yellow squash, Brussels sprouts and other vegetable options. Butternut squash and sweet potatoes will require longer cooking times.
CHANGE IT AROUND: This recipe can be extended to make 6 tacos. You can add 1/2 cup of cooked beans to the egg mixture before cooking. Pinto beans and black beans are also good. This variation will require a few more tortillas.