My Favorite Breakfast Tacos (Quick & Flexible)

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These breakfast tacos are outrageously delicious! Plus, they come together easily with whatever leftover veggies you have on hand. Enjoy these egg tacos for breakfast—or a simple lunch or dinner!

Updated by Kathryne Taylor on August 29, 2024

These “breakfast” tacos are a quick, satisfying meal any time of day. They’re loaded with fluffy scrambled eggs and seasoned sautéed vegetables, then topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.

My husband makes incredible breakfast tacos, and he makes them often. I’m one lucky lady. I’ve been quietly studying his technique over my morning coffee, so today I’m sharing his recipe (give or take) with you.

These egg tacos are a brilliant way to use up random leftover veggies. Or, if you’re racing home to make them, follow his lead: swing by the grocery store’s salad bar for an assortment of prepped vegetables and cheese. Why didn’t I think of that?

Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will absolutely save the day.

Breakfast Taco Notes & Tips

Slice your veggies evenly.

You can use all kinds of vegetables in these tacos. Just aim for similarly sized strips or rounds so everything finishes cooking at the same time.

Great options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, and more. Denser vegetables like butternut squash or sweet potato will need more time on the stove, so add those first.

Butter and sour cream make them better.

For real, cooking the veggies and then the eggs in a generous knob of butter makes them incredibly flavorful. They’re every bit as good as my favorite taco truck’s.

Whisking one tablespoon of sour cream into the eggs yields gloriously fluffy, creamy scrambled eggs. If you take just one tip from this recipe, make it this one!

Garnish with what you have.

If you’re like me, you probably have salsa or hot sauce, a handful of cherry tomatoes, or an avocado and cilantro within reach. You truly can’t go wrong.

Serving suggestions:

I usually treat these tacos as a full meal, but roasted breakfast potatoes or crispy hash browns alongside would be epic.

Please let me know how your breakfast tacos turn out in the comments! I love hearing from you.

Craving more eggs with Mexican flavors? Me, too. We’re in luck:

You’ll also love the breakfast fajitas with fried eggs in my cookbook, Love Real Food (page 32).

My Favorite Breakfast Tacos (Quick & Flexible)

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These breakfast tacos are simply the best! This simple meal is the perfect way to use up leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you’ll need 2 more tortillas). Easily halved or doubled.

Ingredients

Instructions

Notes

Make it gluten free: Use certified gluten-free corn tortillas.

Make it dairy free: Swap mild extra-virgin olive oil for the butter, water or a neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be lovely on top, but so would guacamole or avocado.

Vegetable note: Aim to slice your veggies into similarly sized, narrow pieces so they cook evenly. Great options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, and more. Denser vegetables like butternut squash or sweet potato will likely need a longer cooking time.

Change it up: Stretch this recipe to 6 hearty tacos by folding ½ cup of cooked beans into the egg mixture before cooking. I love pinto beans, and black beans are wonderful, too. You’ll need a couple more tortillas for this variation, naturally.

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