Breakfast Tacos With Scrambled Eggs
8 tacos
Perfect for busy mornings or laid-back weekends, these breakfast tacos are made with simple, easy-to-find ingredients like eggs, tomatoes, onions, and a kick of spicy.
Ingredients
- 8 medium corn tortillas (or flour tortillas)
- 8 medium eggs
- 1 cup refried beans
- ½ cup onion (chopped)
- 1 jalapeno pepper (seeded, deveined, and chopped)
- 1 large tomato (diced)
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 teaspoon chipotle powder (or paprika)
- 3 Tablespoons Olive oil
- Salt and pepper (to taste)
For serving
- 1 avocado (sliced)
- queso fresco (or any cheese you prefer)
- Salsa (read notes)
Instructions
- Crack the eggs in a bowl and season with salt, pepper, cumin, garlic, and chipotle powder. Mix to combine and set aside.
- In a pan, heat 3 tablespoons of oil and saute the onion and jalapeno over medium heat for 2 minutes or until soft and translucent.
- Stir in the tomato and cook for 1 minute.
- Pour the eggs and use a spatula to fold them, breaking up any large clumps, until they are cooked to your liking.
- Heat the tortillas in a griddle or the microwave. Heat also the refried beans and have everything ready to assemble the tacos.
- Spread some refried beans on the tortillas and top with the veggie egg scramble.
- Add some slices of avocado to each taco and sprinkle with queso fresco. Enjoy warm with any salsa you prefer.
Notes
- If you have leftovers, store each component—tortillas, eggs, beans, and toppings in separate airtight containers.
- If you don't like spicy, swap the jalapeno pepper with 1/4 cup of green bell peppers.
Want some salsa for those tacos? Checkout my recipes:
Nutrition Information
Serving: 1 taco | Calories: 293kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1071mg | Potassium: 276mg | Fiber: 9g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 1mg