breakfast tacos
Breakfast Tacos
A refreshing twist on an old favorite.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  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.

Check out our FREE App to help you explore new Dairy Free products at your local grocery store.
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2017, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044