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Breakfast Tacos

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 small corn or flour tortillas warm and pliable
  • 6 large eggs
  • 1 tablespoon butter or olive oil
  • 1 small onion , diced
  • 1 bell pepper , diced any color
  • 1 cup mushrooms , sliced
  • 1 small zucchini , diced optional
  • 1 handful baby spinach or kale, chopped
  • 1 clove garlic , minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder or smoked paprika
  • Salt and black pepper , to taste
  • 1/3 cup shredded cheese cheddar, Monterey Jack, or pepper jack
  • Optional toppings salsa, hot sauce, avocado slices, chopped cilantro, lime wedges, pico de gallo, pickled onions, sour cream or Greek yogurt

Method
 

  1. Prep the vegetables. Dice the onion, bell pepper, and zucchini. Slice the mushrooms and chop the greens. Crack the eggs into a bowl and whisk with a pinch of salt and pepper until smooth.
  2. Warm the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for 20–30 seconds per side until soft. Stack and wrap in a clean towel to keep warm.
  3. Sauté the aromatics. Add butter or oil to the same skillet over medium heat. Cook the onion with a pinch of salt for 2–3 minutes until it turns translucent.
  4. Add the vegetables. Stir in bell pepper and mushrooms. Cook 4–5 minutes, stirring occasionally, until the mushrooms release their moisture and the pepper softens. Add zucchini (if using) and cook 2 minutes more.
  5. Season the mix. Add garlic, cumin, and chili powder. Cook 30 seconds until fragrant. Taste and adjust salt and pepper.
  6. Wilt the greens. Toss in spinach or kale and cook 30–60 seconds until just wilted. Push the veggie mixture to one side of the pan.
  7. Scramble the eggs. Lower the heat slightly. Pour the eggs into the empty side of the skillet. Gently push them around with a spatula, forming soft curds. Cook until just set but still glossy.
  8. Combine and melt. Fold the eggs into the veggies. Sprinkle in cheese and stir lightly so it melts without overcooking the eggs.
  9. Assemble the tacos. Spoon the veggie scramble into warm tortillas. Add avocado, salsa, cilantro, a squeeze of lime, or any toppings you like.
  10. Serve right away. Enjoy while hot, with extra hot sauce or lime on the side.