egg tacos

A quick dinner bursting with healthy superfoods? Yes, please! These sweet potato noodle and egg tacos come together in under 30 minutes and use basic ingredients. 

Sweet Potato Noodle & Egg Tacos with Citrus Guac

olive oil

sweet potato

paprika

salt

avocado

Greek yogurt, plain

salsa

onion,

orange

Tortilla, Flour

bacon

colby-jack cheese, shredded

Peel and spiralize sweet potato, or julienne it into string-like noodles.

Mix the sweet potato noodles with olive oil, paprika, and salt until evenly coated. Spread the noodles evenly on a large baking sheet and bake for about 15 minutes, until noodles are cooked and slightly crispy but not burnt.

Meanwhile, mix up your citrus guac by mashing avocados, Greek yogurt, salsa, 2 Tablespoons of chopped red onion, and 2 Tablespoons of diced orange together. Set aside.

Add 1 teaspoon of olive oil to a small pan over medium heat, then add scrambled eggs and stir regularly until cooked.

Layer tortillas with eggs, sweet potato noodles, and citrus guac. Sprinkle on cooked and crumbled bacon and/or cheese if using.

You won't believe the flavor in these fast and easy egg tacos! The vegetarian "taco meat" filling works for any meal of the day.

Easy Egg Tacos (in 5 Minutes!)

eggs

chili powder

garlic powder

cumin

taco-sized flour tortillas or corn tortillas

Pico de gallo or salsa fresca

red onion

Torn cilantro leaves

Hot sauce

In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.

In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 

If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.

Breakfast tacos are easy to make ahead of time to feed a crowd, for meal prep, or even to take camping! This recipe uses refried beans, eggs, bacon, and cheese, but any combination of ingredients, including vegetarian and vegan options, can be used (see recipe notes for ideas). Just assemble the tacos, wrap in foil, and warm in the oven until you&#39;re ready to serve! Bonus: you can freeze them, too.

Make Ahead Breakfast Tacos

flour tortillas (or corn

refried beans

eggs (scrambled)

bacon (cooked and chopped)

Mexican-style cheese (cheddar, jack, a mix, etc.)

Place a tortilla on a piece of foil. Layer about 1 tablespoon of the refried beans, one scrambled egg, one slice of chopped bacon, and 2 tablespoons of shredded cheese in the tortilla (or whatever ingredients you&#39;re using).

Roll up the taco and wrap in the foil like a burrito. Place on a baking sheet or in a casserole dish.

Keep in warm oven (no more than 200 degrees F) until you are ready to serve- at least 20 minutes and up to two hours.

Serve with fixings, such as salsa, avocado, guacamole, red onion, cilantro, or hot sauce.

Egg Tacos with Grilled Steak are the ultimate weekend luxury breakfast, lunch, or dinner. This spin on steak and eggs pairs grilled steak with a perfectly fried egg in a taco. Served with a delicious Aji Verde.

Grilled Steak and Egg Tacos

rib eye steak; well marbled

red cabbage;

white vinegar

apple cider vinegar

tsp sugar

tortillas (corn

avocado (for serving)

cilantro; chopped (for serving)

cotija cheese*; grated for serving

sour cream

mayonnaise

cotija cheese

tbsp black mint paste

tsp aji amarillo pepper paste

lime; juiced

tbsp miced garlic

cilantro; chopped (optional)

MAKE THE QUICK PICKLED CABBAGE: Mix the vinegars,...

MAKE THE QUICK PICKLED CABBAGE: Mix the vinegars, sugar, and salt together in a small bowl. Add the thinly shredded cabbage and allow to sit for an hour (or more).

Remove the steak from the fridge and allow...

Remove the steak from the fridge and allow to come to room temperature.

MAKE THE AJI GREEN SAUCE: Add sour cream,...

MAKE THE AJI GREEN SAUCE: Add sour cream, mayonnaise, cotija cheese, lime juice, aji amarillo paste, black mint paste, salt, garlic, and 1/4 cup cilantro (if using) to a blender and blitz it up. Taste and adjust if necessary.

GRILL THE STEAK: Preheat the barbecue to HIGH....

GRILL THE STEAK: Preheat the barbecue to HIGH. Brush steak with oil and season both sides liberally with salt. Grill steak until golden brown and slightly charred (4-5 minutes) then flip and grill another 3-5 minutes (see steak chart).

Rest the steak (loosely covered with foil) for...

Rest the steak (loosely covered with foil) for 5 minutes.

While the steak is resting, fry the eggs...

While the steak is resting, fry the eggs in a bit of butter and olive oil. Heat pan on med-high and carefully crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook eggs until the edges become 'lacy' but the yolk is still bright yellow and runny (or a bit longer for medium eggs, if preferred).

Heat the tortillas in a frying pan until...

Heat the tortillas in a frying pan until they soften and change colour.

Serve tacos with pickled cabbage, chopped cilantro, extra...

Serve tacos with pickled cabbage, chopped cilantro, extra cotija cheese, and Aji Green Sauce.

https://mediavine-res.cloudinary.com/video/upload/y8fssfe8pkauc1djrb0r.mp4

Egg Tacos with Grilled Steak are the ultimate weekend luxury breakfast, lunch, or dinner. This spin on steak and eggs pairs grilled steak with a perfectly fried egg in a taco. Served with a zesty Aji Verde.

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Top 4 egg tacos recipes from across the web

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The most viewed egg tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine