Breakfast Tacos

Scrambled eggs are a staple for breakfast in our home. To be honest, I was a little tired of them. I found a recipe for Huevos Rancheros, when I was poking around looking for something to do for breakfast.  I liked the idea, but I wanted to use fresh ingredients. So, after playing around for awhile, I created these breakfast tacos and they are served with pico de gallo.

After I prepare the filling ingredients, my family will make their own tacos with their favorite fillings. It is a win/win for everyone. They can have exactly the tacos that they want and I don’t have stand around and be a short order cook.

Be creative with your ingredients and try different toppings. These tacos are the perfect vehicle to use up any leftovers.  I had leftover chicken and sautéed mushrooms from the night before, so of course I just heated them up for our tacos. If you have Swiss chard or kale, chop them up finely and then switch those greens in for the lettuce.

These breakfast tacos are also perfect for those times when you have not pulled anything out for dinner. Serve them up with a salad or with quick fried potatoes for a filling and delicious dinner.

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Print Recipe
Breakfast Tacos
A refreshing twist on an old favorite.
breakfast tacos
Votes: 0
Rating: 0
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Rate this recipe!
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
breakfast tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare pico de gallo. Set aside
  2. Rinse, drain and chop the lettuce. Set aside
  3. In a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warm
  4. Divide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set aside
  5. Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs
  6. Spread 1/4 cup refried bean mixture on each tortilla
  7. Add 1/4 cup chopped lettuce to each tortilla
  8. Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo
  9. Garnish with fresh avocado slices and chopped cilantro, if desired
  10. Serve immediately
Recipe Notes

Click here for the pico de gallo recipe.

This Breakfast Tacos recipe is dairy free and gluten free.

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