Breakfast Tacos! These delicious Scrambled Egg Tacos make for a quick and healthy breakfast, dinner or a late-night snack- healthy and vegetarian – these can be made in 15 minutes!
These Scrambled Egg Tacos are one of my go-to meals I’ll make when the fridge is empty, it’s late or I’m tired or just cooking for myself. More often than not, I cook them for dinner or as a late-night snack, but of course, they are perfect in the mornings too.
This version is light and healthy, loaded up with greens and tomatoes and optional avocado slices. I leave out the cheese but add a dollop of sour cream to the scrambled eggs for a hint of richness.
A quick, low-calorie meal that comes together quickly and easily. And to me they are like comfort food. Feel free to doctor them up any way you like adding ground meat, sausage or chorizo, cheese, or seasoned black beans. Or keep them simple and light like this, served with hot sauce.
Delicious breakfast tacos! these scrambled egg tacos are perfect for breakfast or a quick dinner or late night snack. Serves 1 person, two tacos.
- 2 eggs
- 2 tablespoons sour cream
- generous pinch kosher salt
- cracked pepper
- 2 teaspoons olive oil or butter
- 2 toasted 6 inch tortillas ( corn or flour – or a mix)
- handful arugula or other greens
- one medium tomato diced- or slice cherry tomatoes in halves
- optional additions- sliced avocado, cilantro, browned meat/ chorizo /sausage, cheese, hot sauce, warmed seasoned black beans
Heat oil in a non-stick pan or well-seasoned cast iron skillet over medium heat.
Pour into a warm pan and gently stir- with a heat proof rubber or silicone spatula. As soon as soft lump of eggs begin to form, lower the heat to low and shift from stirring to folding the eggs over on themselves while gently shaking the pan with the other hand. Cook until desired done-ness. Turn heat off.
At the same time as cooking the eggs, place tortillas in a toaster oven until warmed through. You could also grill over a gas flame on the stove top using tongs.
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