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Closeup of tacos prepared and served in a casserole dish.
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Healthy Breakfast Tacos Recipe

Delicious breakfast tacos to start your morning off right.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4 tacos
Calories: 399kcal

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.
    Ingredients for healthy breakfast tacos on a white surface.
  • In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, onion powder, ground coriander, sea salt, and black pepper.
    Spices for healthy breakfast tacos in a small white bowl.
  • Prep all your vegetables.
    Chopped vegetables on a wood cutting board with a knife.
  • 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.
    Sautéing vegetables in a skillet.
  • Add the zucchini and continue to sauté for another 3-4 minutes until the zucchini is tender.
    Adding zucchini to a skillet of sautéing veggies.
  • Stir in the chopped spinach and cook until wilted. About 2 minutes.
    Adding spinach to sautéing vegetables in a skillet.
  • In a medium bowl, whisk together the eggs with half of the seasoning mix.
    Eggs and spices in a white bowl.
  • 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.
    Eggs added to sautéing veggies in a skillet.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
    A single tortilla in a skillet.
  • 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.
    Healthy breakfast tacos lined up in a casserole dish.
  • Serve the breakfast tacos immediately, garnished with extra cilantro if desired.
    Focus on a single breakfast taco on a plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1taco | Calories: 399kcal | Carbohydrates: 41g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 823mg | Potassium: 647mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2365IU | Vitamin C: 53mg | Calcium: 153mg | Iron: 4mg