Favorite Breakfast Tacos

Any time of day, these “breakfast” tacos make a simple and filling supper. They’re loaded with fluffy scrambled eggs and flavorful sautéed vegetables, and they’re topped with whatever you happen to have on hand—hot sauce, salsa, and, if you’ve got any, avocado or guacamole.

My hubby cooks excellent morning tacos frequently. I’m a fortunate lady. As I drink my coffee, I’ve been observing his method, therefore I’m sharing his recipe with you today, with or without modifications.

The random leftover vegetables are perfect for these egg tacos. Or, if you’re in a rush to make them at home, take his lead and visit the salad bar at the supermarket for a range of pre-prepared vegetables and cheese. Why hadn’t I considered that?

After preparing this adaptable dish a few times, you will know it by heart. Tacos for breakfast will save the day.


Breakfast Taco Notes & Tips

Slice your veggies evenly.

You can use a variety of vegetables to make these tacos. Just try to slice them into similarly sized strips or rounds so they all cook in the same amount of time.

Options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require longer on the stove, so you could add those first.

Butter and sour cream make them better.

For real, cooking the vegetables and then the eggs in a reasonable amount of butter makes them so flavorful. They’re as good as my favorite taco truck’s.

Whisking one tablespoon of sour cream into the eggs yields gloriously fluffy and creamy scrambled eggs. If you take nothing else away from this recipe, make it be this!

Also read: Chilaquiles Rojos


  • 4 miniature corn or wheat tortillas
  • Four big eggs
  • 1 tablespoon sour cream (or milk), with the option to add more when serving
  • Cholula or another similar hot sauce, two dashes, plus extra to serve if desired.
  • halves 1/2 teaspoon of fine sea salt
  • 2 cups of thinly sliced veggies, split between 1 1/2 tablespoons unsalted butter (I used a mix of purple cabbage, red bell pepper and carrot)
  • 1/4 tsp. chili powder
  • 14 teaspoon of cumin, ground
  • 14 cup optionally shreddable or crumbled cheese (cheddar, Cotijah, feta, goat, even mozzarella)
  • 14 cup of green onions, finely sliced
  • Recommended garnishes (choose a few): Slices of avocado or guacamole, diced tomatoes or cherry tomatoes, spicy sauce, salsa, or pico de gallo, fresh cilantro chopped just before serving, and sour cream


  1. The tortillas can be warmed in a big skillet over medium heat in batches, turning them over to warm the other side. On a gas stove, you may also just warm them over a low flame. Or simply zap them in a stack for 15 to 20 seconds in the microwave. To keep warm, stack the warmed tortillas and cover them with a tea towel.
  2. When the mixture is well-combined and bright yellow, crack the eggs into a basin and whisk them with a fork. Add the milk or sour cream, a few drops of spicy sauce, and 14 tsp of salt. Stir everything together, then put the bowl close to the stove for later.
  3. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the remaining 1/4 teaspoon salt, cumin, chili powder, and the veggies. After mixing everything thoroughly, simmer the veggies over medium heat for about 5 minutes, stirring regularly, before reducing the heat to medium-low. After being cooked, place the vegetables in a bowl and reserve.
  4. Melt the remaining 1/2 tablespoon butter in the skillet on the stovetop over low heat. the egg mixture into the pan. For three to five minutes, or until the eggs are clumpy but still moist, gently mix and push the eggs around the skillet with a spatula.
  5. Take the skillet from the stove. Gently mix the green onion and cheese (if using) after adding them.
  6. Put cooked vegetables, fried eggs, and your preferred garnishes on top of the tortilla as you assemble your tacos. Enjoy it hot. Taco leftovers keep reasonably well in the fridge for up to 4 days; reheat slightly before serving.


MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas.

MAKE IT DAIRY FREE: Substitute mild extra-virgin olive oil for the butter, water or neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be nice on top, but so would guacamole or avocado.

VEGETABLE NOTE: Try to slice your veggies into similarly sized, narrow pieces so they cook at the same rate. Vegetable options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require a longer cooking time.

CHANGE IT UP: You can stretch out this recipe to yield 6 hearty tacos by adding ½ cup cooked beans to the egg mixture before cooking. I love pinto beans, and black beans are good, too. You’ll need a couple more tortillas for this variation, naturally.