healthy breakfast tacos

Easy Egg &amp; Avocado Breakfast Tacos combine savory scrambled eggs with creamy avocado and a sprinkle of fresh cilantro and salsa to break out of your breakfast rut.

Egg Avocado Breakfast Tacos

corn tortillas

onion

eggs (beaten)

salt and pepper

avocado (or more)

cilantro

Heat the tortillas in a dry pan or safely over an open flame until slightly charred or blistered. Set aside.

In a small skillet, heat the oil or butter on medium-low heat. Lightly saute the onions. Turn the heat to low. Add the eggs. Season with salt and pepper to taste. Cook slowly to desired doneness.

Add the cooked eggs to the tortillas. Top with avocado, salsa and fresh cilantro. Fold and enjoy.

Healthy, easy breakfast tacos with eggs, black beans and cheese. Add any of your favorite toppings for a nutritious breakfast or fast dinner.

Breakfast Tacos

small corn or flour tortillas (look for street-size)

olive oil

reduced-sodium black beans (15 ounces rinsed and drained)

garlic powder

onion powder

salt

cayenne pepper

water

unsalted butter (divided)

eggs

Shredded cheese

Salsa

avocado

Baked Bacon (chopped)

Cilantro (chopped)

Warm

Warm the tortillas in the oven or microwave (see below).

Heat

Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.

In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs' edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.

Spread

To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693582895/izUYAZHvx.mp4

Switch up your breakfast routine with these flavorful tacos loaded with eggs, green chilies, cheese, and cilantro lime crema.

Green Chile and Egg Breakfast Tacos

eggs egg

milk

Salt,

Black pepper and hot sauce,

plain non-fat Greek yogurt

lime zest

lime juice

green chiles

cilantro leaves, chopped

honey

cumin

Salt and pepper,

Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.

Transfer to a small bowl, cover, and refrigerate until ready to serve.

1. Prepare the Cilantro Lime Crema

In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.

Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.

Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.

Remove from heat and stir in shredded cheese until melted.

2. Make the Scrambled Egg Filling

Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.

3. Warm the Tortillas

Divide the egg filling evenly between the 4 tortillas.

Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.

4. Assemble the Tacos

The eggs were perfect, I think next time I’ll add avocado too! I love this!

Adding some crispy bacon to these was a game-changer!

We absolutely love these down here in Austin. Great recipe!

I live in New Mexico and green chiles are a must in my house. These tacos are FIRE!!

These were absolutely perfect! The cilantro lime crema took them to another level.

Top 3 healthy breakfast tacos recipes from across the web

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

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Egg Avocado Breakfast Tacos

Breakfast Tacos

Green Chile and Egg Breakfast Tacos

Top 3 healthy breakfast tacos recipes from across the web

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

Top Tags

Egg Avocado Breakfast Tacos

Breakfast Tacos

Green Chile and Egg Breakfast Tacos

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