Description
These healthy breakfast tacos are one of my favorite quick and satisfying ways to start the day. With just a handful of simple ingredients—eggs, salsa or pico de gallo, avocado, and warm tortillas—you can have a fresh, protein-packed breakfast on the table in 10 minutes flat.
Ingredients
Units
- 4 large eggs
- 1 teaspoon avocado oil or extra virgin olive oil
- 1 cup pico de gallo or 1/2 cup of your favorite salsa
- 1/2 avocado, sliced
- 1/4 cup grated cheddar cheese or Mexican cheese blend (optional, omit for dairy-free)
- Salt & pepper
- Optional: 1/2 cup black beans, pinto beans, or leftover cooked meat
For the taco:
- 4-6 (taco-size) corn or flour tortillas, warmed or lightly charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, optional for serving
Instructions
- Beat the eggs: In a medium bowl, whisk the eggs with a big pinch of salt and a few spins of black pepper.
- Cook the egg filling: In a medium nonstick skillet, heat the oil over medium heat. Add half the pico de gallo (or salsa) and cook, stirring, until softened—about 30 seconds for salsa or 2–3 minutes for fresh pico.
- Scramble the eggs: Add the beaten eggs to the pan and cook, stirring gently, until just set. Add the beans or sausage, if using, just before the eggs set. Stir in the cheese, if using, then remove from heat.
- Assemble the tacos: Divide the egg mixture and avocado slices among the warm tortillas. Top with the remaining pico de gallo and a few cilantro leaves.
- Serve: Add a drizzle of hot sauce, if you like, and enjoy immediately.
Notes
- Warm your tortillas: It makes all the difference—either in a dry skillet or directly over a gas flame.
- Don’t overcook the eggs: Pull them off the heat when they’re still slightly glossy; they’ll finish cooking from the residual heat.
- Batch prep: You can pre-chop pico de gallo or pre-scramble eggs for quick assembly on busy mornings.