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.

These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you'll need 2 more tortillas). This recipe is easily halved or doubled.

Favorite Breakfast Tacos

flour tortillas

sour cream (or milk),

hot sauce,

fine sea salt, divided

green onion

Warm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Or, just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep warm.

Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and &frac14; teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.

In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining &frac14; teaspoon salt, and the chili powder and cumin. Stir to combine, and cook, stirring occasionally, until the vegetables are tender throughout (about 5 minutes), dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.

Return the skillet to the stove over medium-low heat, and melt the remaining &frac12; tablespoon butter. Pour in the egg mixture. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.

Remove the skillet from the heat. Add the cheese (if using) and green onion, and gently stir to combine.

Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice. Enjoy warm. Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.

Enjoyed reading it since I’ve been doing these recipes for years and years always adding veggies I either have leftover or sauté new ones. Actually good anytime of the day and very filling. I just don’t add the taco. For me it’s best without since it just adds calories.

OMG OMG OMG
My husband will be sooooo excited to hear that you are married and finally found a man worthy of you!  We love your recipes and he always says to me don't we know someone in that area, she deserves a good guy.  
Congratulations you have changed our lives, literally!  I was cooking your recipes all the time and then we decided to go fully vegetarian.  I don't know if we would've stuck with it without your inspiring recipes.

I was excited to see this recipe since I had extra red cabbage to use up from your delicious mango &amp; tofu bowl meal. I tried these last night, and something went wrong. I added sour cream to the eggs along with black beans, but the eggs didn’t fluff up (I used 9 eggs to feed the family). Maybe I would save the sour cream as a topping for those that want it, and throw the beans in with the vegetables next time. Also, I’d increase the spices for more punch.

I made your recipe today and it turned out great! I used plain Greek yogurt instead of sour cream.

Believe it or not, these were also great with sauteed zucchini and yellow squash which are all in abundance this time of year. Very filling for breakfast and delicious.

This turned out so good and bursting with flavor. Omitted the sour cream. I'm sure I will be eating this several times per month for breakfast or dinner. Thanks for a great recipe.

I love Tacos. Thanks for sharing the recipe

i have your book.  i liked that you gave the page number-- especially because i have almost every page flagged as something i want to cook.  

i like that you feature recipes from your book here because i can print a recipe to use in the kitchen so that i don't have to risk getting the book dirty.

Wow, this was really simple to prepare and delicious! A big hit in our house, even the kids enjoyed it. We do tacos weekly, but I was in a serious rut. Thanks for getting me out of my rut and for livening up our dinnertime!

Yum! So good, so fast, and so flexible!! Thank you

Thank you Kate! What a great Sunday breakfast! I used Greek yogurt too, cause that’s what I had. The eggs were perfect!

Just made this similar recipe from your cookbook and WOW they were delicious! I've never had breakfast tacos before and I can safely say that this recipe has changed the breakfast game for me!

I make this almost weekly. SO good and super simple.

These tacos made a great dinner!  I made them with purple cabbage, carrot, bell pepper &amp; onion.  I added black beans to the veg mix.  I also spread some avo salsa verde (from your Spaghetti Squash Burrito bowl recipe) on the the tortillas.  The only thing I would change is next time I will use a separate pan to cook the eggs.  I'm all about 1 pan meals, but my eggs came out a weird greyish color from the spices.  Once wrapped, they can't be seen and it all tasted great!!  I will certainly make these again.  Added bonus that the same veggies are used in the SS burrito bowls - two meals from 1 list of ingredients...saves on food waste:-)

I absolutely love how versatile and flavorful these breakfast tacos are! The combination of scrambled eggs and sautéed vegetables makes for a hearty and satisfying meal. It's great to see a recipe that encourages using leftover veggies, making it both practical and delicious. I often find myself searching for the healthiest breakfast near me and these tacos are a perfect homemade alternative that doesn't compromise on taste or nutrition.

Top 5 egg tacos recipes from across the web

The most viewed egg tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Noodle & Egg Tacos wit...

Easy Egg Tacos (in 5 Minutes!)

Make Ahead Breakfast Tacos

Grilled Steak and Egg Tacos

Favorite Breakfast Tacos

Top 5 egg tacos recipes from across the web

The most viewed egg tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Noodle & Egg Tacos wit...

Easy Egg Tacos (in 5 Minutes!)

Make Ahead Breakfast Tacos

Grilled Steak and Egg Tacos

Favorite Breakfast Tacos

The most viewed egg tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine