Egg And Veggie Breakfast Tacos Recipes

SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Crack the eggs into a small bowl and whisk to combine.
• Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
• Divide the eggs between the tortillas.
• Top each taco with pico de gallo, black beans, and cilantro.
• Enjoy!

VEGETARIAN BREAKFAST TACOS

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
• Beat eggs, taco seasoning, and cilantro together in a medium bowl.
• Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

QUICK AND EASY MEXICAN BREAKFAST TACOS

Steps:

• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
• Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
• Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
• Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

EGG & VEGGIE BREAKFAST TACOS

Steps:

• Preheat oven to 425 degrees fahrenheit.
• In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
• Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
• While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
• Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
• Place tortillas into preheated oven for 2-3 minutes, or until heated through.
• Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
• Portion eggs and vegetables onto a tortilla and fold in half.
• Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.