Healthy Breakfast Tacos Recipe
If starting the day off with a delicious and nutritious breakfast sounds like something you might enjoy, these healthy breakfast tacos are a versatile and tasty way to do that.
When you combine whole-grain tortillas, lean protein, fresh veggies, and healthy fats into one delicious taco, you can’t help but get your day off to a fantastic start.
Why The Ingredients You Use Matter
Whole-grain tortillas – You’ll get more fiber and overall general nutrition from whole grains than you will from white, highly processed tortillas. Just make sure to read the ingredient list and avoid added sugars and preservatives. Or if you have the time, try making your own at home.
Protein – This is a critical component of a good breakfast. It can be animal-based or plant-based, but protein is always a good idea for breakfast because it will fill you up and keep you full for longer than a breakfast without protein.
Veggies – We all need more veggies in our day and breakfast tacos are the perfect place to add in a serving or two.
Healthy fats – Healthy fats are an important part of breakfast. First, having it in the morning lets you work off the calories throughout the day, and second, they help keep you satiated for much longer.
FAQs
Can I Make These Breakfast Tacos Ahead Of Time?
You can! But you’ll want to store all the ingredients separately in their own containers. Assemble the tacos right before serving or let everyone build their own tacos.
Can I Use A Different Type Of Tortilla?
Yes, you can use any type of tortilla you prefer. Try corn, gluten-free, or even low-carb if that’s what you need.
How Can I Make These Vegan?
First, make sure your tortillas are vegan. After that, it’s simply a matter of using vegan filling. Swap the eggs for scrambled tofu or black beans, and either omit the cheese or use plant-based cheese.
How Do I Make These Breakfast Tacos Spicy?
There are a few ways you make these spicey. Try adding some diced jalapeños or serrano peppers to the filling. You can also sprinkle some crushed red pepper flakes over your tacos or scramble them into your eggs. Adding salsa is also a great way to add spice.
Can I Add Meat To These Tacos?
Definitely. Try adding some healthy turkey sausage, grilled chicken, or even ground turkey. Cook the meat on its own to make sure it gets fully cooked.
Veggie Substitutions
Spinach – Try using kale. Lacinato kale that has been massaged works best.
Bell peppers – Try zucchini instead. Just don’t overcook them. They are best cooked al dente.
Low-Carb Option
Use large lettuce leaves or collard greens as wraps instead of tortillas. I’m partial to green cabbage leaves.
What To Serve With Healthy Breakfast Tacos
- A bowl of fresh fruit or a smoothie makes a great side for these breakfast tacos.
- A side of refried beans would go well with these.
- Serve a side of rice or quinoa.
- A yogurt parfait with granola and berries.
- Roasted sweet potatoes or hash browns.
About The Ingredients
For the Tacos
Eggs – Room temperature or chilled. Either will work.
Extra virgin olive oil – Or any light-flavored oil you prefer to use.
Red onion – Chop this small.
Red bell pepper – Chop this small.
Zucchini – Chop this small.
Baby spinach
Avocado
Tortillas
Fresh cilantro – Chopped, for garnish, optional.
For the Seasoning
Smoked paprika
Ground cumin
Chili powder
Garlic powder – Or garlic granules.
Onion powder – Or onion granules.
Ground coriander
Salt
Ground black pepper
Optional Toppings
Fresh salsa – Or pico de gallo.
Lime wedges
Hot sauce – Or salsa.
How To Make Breakfast Tacos
Gather and measure all your ingredients.
In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, onion powder, ground coriander, sea salt, and black pepper.
Prep all your vegetables.
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.
Add the zucchini and continue to sauté for another 3-4 minutes until the zucchini is tender.
Stir in the chopped spinach and cook until wilted. About 2 minutes.
In a medium bowl, whisk together the eggs with half of the seasoning mix.
Push the vegetables to one side of the skillet and pour the eggs into the other side.
Scramble the eggs until fully cooked, then mix them with the vegetables.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
Divide the scrambled egg and vegetable mixture among the warm tortillas. Top with avocado slices, fresh cilantro, and any optional toppings like salsa, lime wedges, or hot sauce.
Serve the breakfast tacos immediately, garnished with extra cilantro if desired.
Storage
Store any leftovers in airtight containers. Store the eggs separately from the tortillas. The filling will last up to three days in the fridge.
Freezing
Freezing is not recommended for this.
Reheating
Reheat leftovers either in a microwave or in a skillet.
More Taco Recipes
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Healthy Breakfast Tacos Recipe
Ingredients
The Tacos
- 4 large eggs
- 1 tbsp. extra virgin olive oil
- 1 small red onion (finely diced)
- 1 medium red bell pepper (finely diced)
- 1 small zucchini (finely diced)
- 1 cup baby spinach leaves (chopping is optional)
- 1 medium avocado (sliced)
- 8 small tortillas
- fresh cilantro (chopped for garnish – optional)
The Seasoning
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- ½ tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. ground coriander
- ½ tsp. salt
- ¼ tsp. ground black pepper
Optional Toppings
- fresh salsa (or pico de gallo)
- hot sauce (or salsa)
Instructions
- Gather and measure all your ingredients.
- In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, onion powder, ground coriander, sea salt, and black pepper.
- Prep all your vegetables.
- Heat the olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.
- Add the zucchini and continue to sauté for another 3-4 minutes until the zucchini is tender.
- Stir in the chopped spinach and cook until wilted. About 2 minutes.
- In a medium bowl, whisk together the eggs with half of the seasoning mix.
- Push the vegetables to one side of the skillet and pour the eggs into the other side.
- Scramble the eggs until fully cooked, then mix them with the vegetables.
- Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
- Divide the scrambled egg and vegetable mixture among the warm tortillas. Top with avocado slices, fresh cilantro, and any optional toppings like salsa, lime wedges, or hot sauce.
- Serve the breakfast tacos immediately, garnished with extra cilantro if desired.
Notes
Nutrition
