Veggie Breakfast Tacos

If you’re ready for breakfast tacos, raise your hand! I don’t know about you, but just thinking about breakfast tacos makes me a little excited. Breakfast tacos elevate routine mornings to festive occasions. Look at how vibrant they are! On a dish, like a fiesta.

Of course, you may have these festive tacos whenever you want. The entire week, I’ve consumed scrambled egg tacos for breakfast, lunch, and dinner.

But my favorite meal has to be breakfast for supper. Although I never skip breakfast, I don’t have much patience for elaborate meals in the morning. I had been without food for more than 10 hours at that point. I’m famished. Eat me now.

The best breakfasts are dinners for breakfast because they are more leisurely affairs that go well with cocktails. I’m a board member of the Breakfast-for-Dinner Advocacy Group since I’m such a fan.

Sorry, that’s a lie. My father advised that I join a few local organizations when he spoke to me yesterday. I wish there was a local advocacy group advocating eating breakfast for dinner. I’d cast my own presidential ballot.

I’ll take a moment to talk seriously about these tacos. Everyone’s favorite breakfast tacos can be dripping with bacon and potato oil. In contrast, these tacos are downright nutritious. They are flavorful, hearty, and fresh. Although I haven’t tried them yet, I bet they could still get rid of a hangover.

the approaching weekend. Let’s celebrate with tacos for breakfast!

Also read: Caramelized Peach and Oat Pancakes


Veggie stuffing

  • Olive oil, two teaspoons
  • 1 tiny, chopped white or yellow onion
  • 3 minced or pressed garlic cloves
  • Sliced into 2-inch-long, thin strips, 1 small zucchini
  • Sliced into 2-inch-long, thin strips, 1 tiny yellow squash
  • Chopped, seeded, and membrane-free one red pepper
  • Juiced lime, half
  • Red pepper flakes and salt

Uncooked eggs

  • 6 scrambled eggs
  • spicy food
  • Freshly ground black pepper and salt
  • 1 tomato or a few sliced cherry tomatoes
  • recommended toppings, etc.
  • 6 miniature corn or wheat tortillas
  • 1 seeded, membrane-free, and minced jalapeo
  • Feta, broken up
  • chopped fresh cilantro

Salsa or a hot sauce (like Cholula) (I like salsa verde for these)


  1. Making the vegetable filling: 2 teaspoons of olive oil should be heated to shimmering in a large skillet over medium heat. Add a pinch of salt and the onions. About 5 minutes of cooking, with occasional stirring, should result in softened and transparent onions. Cook for an additional 30 seconds after stirring in the garlic and a little amount of red pepper flakes. Add the bell pepper, yellow squash, and zucchini. Cook for about 7 minutes, stirring frequently, until the squash is softened and cooked through but not mushy. Slice in half a lime and squeeze its juice over the vegetables after taking the skillet off the heat. After adding salt to taste and combining, remove the pan from the heat.
  2. To make the eggs scramble: In a bowl, scramble the eggs with a few drops of spicy sauce, some black pepper, and a pinch of salt. The eggs should be lightly set after scrambling them over medium-low heat. After incorporating the tomatoes, pour the scrambled mixture into a bowl.
  3. Making the tacos: Each corn tortilla is warmed in a pan over medium heat, occasionally being turned. Warm tortillas should be transferred to a platter and covered with a tea towel to maintain warmth. Each tortilla should have scrambled eggs, veggies, and a garnish of jalapenos, feta, and cilantro on top. Add a few dashes of your preferred hot sauce and/or salsa to finish.