Breakfast Taco

5 from 1 vote

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Taco ’bout a delicious breakfast! Actually, this Breakfast Taco recipe is on my lunch and dinner rotation, too. I just can’t get enough of how amazing they taste, and how easy they are to make. If you only have a few ⏲️ minutes to make a meal, rest assured, you can make these! I used 6-inch gluten-free Almond Flour Tortillas, but feel free to use any tortilla that you love. You can make this recipe with any 🫑 veggies you have on hand such as sautéed mushrooms, hot peppers, or whatever you need to use up in the fridge. I hope you give these a try, and please leave me a comment if you do.

Why You’ll Love This Breakfast Taco

This Breakfast Taco 🌮 recipe comes together so fast, even quicker if you have all your veggies already sliced and ready to go. It’s great for meal prep, it if you have to make a bunch at a time to feed the fam before heading out the door. Each recipe makes two tacos so you can make a big platter for all. I love these because the veggies are sautéed just until crisp, but with a little bite on them. The 🥚 eggs are nice and soft, and perfectly salty and the feta cheese adds a nice little tang!

How to Prepare This Breakfast Taco

🔪 First, using a sharp knife, slice the onion and bell pepper.

🫒 Now, add a tablespoon of olive oil to a pan on medium heat.

🫑 Sauté the onions and pepper for a few minutes. They should have some colour, but also still have a bit of a bite to them.

🧅 Add a small pinch of salt and then place the sautéed veggies in a dish and set aside.

🫒 In the same pan, add another teaspoon of olive oil (if the pan is dry).

🥚 Whisk two eggs and add them in.

🧂 Scramble the eggs, add a pinch of salt and remove onto a plate.

🔥 In that same pan again, warm up the tortillas one at a time for 15 seconds on each side.

🌮 Remove from the heat and assemble: Add a sprinkle of feta to the bottom of one tortilla, then 1/2 of the scrambled egg, and then some of the veggies on top.

😋 Repeat the assembly for the second tortilla, and enjoy.

Nonna’s Tip 🥬

Use whatever veggies you love or have kicking around in the fridge: mushrooms, spinach or onion would all be delicious. You can also experiment by adding a spread, such as hummus or pesto to the base of the tortilla.

Breakfast Taco

Variations and Substitutions for Breakfast Taco

  1. I sliced a Sheppard pepper, but you can use any you enjoy instead, even a 🌶️ hot pepper for some kick.
  2. I used gluten-free, Siete Almond Flour Tortillas for this Breakfast Taco but you can certainly use whichever variety of wrap you like.
  3. This recipe calls for feta cheese, but any cheese would be delicious, such as cream cheese, shredded mozzarella, goat cheese crumbles or 🧀 cheddar. You could also use your favorite non-dairy variety instead.
  4. Add a spread to the tortilla, such as mayo, hummus or a bright pesto.
  5. Use whatever veggies you love or have kicking around in the fridge: 🍄 mushrooms, spinach or onion would all be delicious.

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Best Served With

Common Questions

What other veggie options can I use in this breakfast taco?

The beauty of this recipe is that you can truly use whatever veggies you love or have kicking around in the fridge: mushrooms, spinach or onion would all be delicious.

Question or concern?

This recipe calls for feta cheese, but any cheese would be delicious, such as cream cheese, shredded mozzarella, goat cheese crumbles or cheddar.

can make this breakfast taco dairy-free?

Yes, you certainly can make these tacos dairy-free. Simply use your favorite non-dairy cheese instead of feta.

what type of tortillas did you use?

I used these Almond Flour Tortillas which I purchased online at Natura Market but you I believe you can find them at Costco as well.

Breakfast Taco

Breakfast Taco

This Breakfast Taco recipe comes together so fast, even quicker if you have all your veggies already sliced and ready to go. Each recipe makes two tacos so you can make a big platter for all.
5 from 1 vote
Course: Breakfast
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients 

  • 1 tablespoon olive oil
  • ½ yellow onion, sliced
  • 1 bell pepper, thinly sliced (I used Sheppard, but you can use any you enjoy)
  • teaspoon salt, to taste
  • 2 large eggs
  • 1 teaspoon olive oil, if needed for the eggs
  • 2 six-inch tortillas, I used almond flour by Siete, but you can use any
  • 1 tablespoon feta cheese, to taste

Instructions 

  • Slice the onion and pepper. Add a tablespoon of olive oil to a pan on medium heat. Sauté the onions and pepper for a few minutes. They should have some colour, but also still have a bit of a bite to them. Add a small pinch of salt and remove from the heat.
  • Place the sautéed veggies in a bowl/plate, set aside. In the same pan, add a teaspoon of olive oil if the pan is dry. Whisk two eggs and add them in.
  • Scramble the eggs, add a pinch of salt and remove onto a plate. In that same pan again, warm up the tortillas one at a time for 15 seconds on each side.
  • Remove from the heat and assemble. I like to add a small handful of feta to the bottom of one tortilla, then 1/2 of my scrambled egg, and some of the veggies on top. Repeat the assembly for the second tortilla, and enjoy.

Video

Nutrition

Calories: 290kcal, Carbohydrates: 24g, Protein: 9g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 194mg, Sodium: 507mg, Potassium: 240mg, Fiber: 7g, Sugar: 5g, Vitamin A: 2169IU, Vitamin C: 78mg, Calcium: 81mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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