I have a soft spot for breakfast food, and now that I’ve discovered how easy it is to make breakfast tacos at home, they’ve become a staple in my house.
Not only are tacos… tacos, but I’ve figured out how to make them a healthful, balanced option for breakfast AND how to make the components of them ahead of time for easy assembly during the week.
There are a ton of options for tortillas, and my favorite are those that are made with whole grains and don’t contain hydrogenated oils (trans fat). You can find out whether your favorite tortillas are whole grain and have trans fat by reading the nutrition label. The first ingredient should be either corn (for corn tortillas) or whole wheat (for flour tortillas) and should not have hydrogenated oils listed as an ingredient. Many corn tortillas out there have just one ingredient – corn – and maybe some oil and salt depending on the brand. Some flour tortillas are made from just flour, salt and water. I suggest comparing labels to decide which is a good fit for you.
As far as taco fillings, I like to pack mine with scrambled eggs, spinach and sprinkle them with a little cooked bacon and cheese. But there are a host of options for other things you can stuff your tacos with. Some enjoy chicken or turkey sausage, grilled fajita veggies, black or pinto beans, avocado or guacamole, salsa, over-easy eggs or any other taco filling or topping you love! The sky is the limit, and you can change it up each time you make them!
As far as making them ahead of time, I like to toast a pack of tortillas in a hot skillet, then wrap them in foil. After they’ve cooled down a bit, you can place them in a Ziploc or airtight container and refrigerate them. When you’re ready to make a few tacos, you can warm them up quickly in the microwave (but I like having them toasted first for more flavor and better texture) or warm them in the oven.
For the eggs, I make a large batch of scrambled and store them in an airtight container in the refrigerator to be easily reheated before building the tacos. Beans, guacamole, salsa and grilled fajita veggies can also be made in advance and used as fillings or toppings when you’re ready to serve them.
If you’re having these for a weekend breakfast, it’s fun to set up a taco station with all sorts of fillings and toppings so the family can build their own. Make an event out of it!Print
- Prep Time: 5-10 mins
- Cook Time: 10-15 mins
- Total Time: 15-25 mins
- Yield: Makes 8 tacos 1x
- Category: Breakfast
- Method: Stove-Top
Breakfast tacos with scrambled eggs, spinach, bacon and cheddar cheese.
- 8 whole grain taco shells
- 4 strips uncured bacon, chopped
- 6 large eggs
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 1 cup fresh baby spinach
- ¼ cup shredded cheddar cheese
- Heat a large non-stick skillet to medium-high. Working in batches, toast the tortillas 1-2 minutes per side or until lightly browned. Remove from the pan and wrap in aluminum foil. Set aside.
- Add the bacon to the same skillet and reduce the heat to medium. Add the chopped bacon and cook 5-7 minutes, stirring occasionally, until browned and crispy. Remove from the pan using a slotted spoon and transfer to a paper towel-lined plate. Discard the excess bacon grease.
- Place the eggs, salt and black pepper in a bowl and whisk until beaten. Coat the same skillet with cooking spray and reduce the heat to medium-low. Add the beaten eggs and use a spatula to push the eggs around the skillet as they cook, scrambling them into light ribbons until set.
- Place 2 taco shells on 4 plates. Evenly distribute the spinach leaves, scrambled eggs, shredded cheese and bacon on each shell. Serve immediately.
Cooking Tip: Omit the bacon and add avocado for a vegetarian version.
- Serving Size: 2 tacos
- Calories: 277
- Sugar: 2g
- Sodium: 386mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 291mg
Keywords: taco, tacos, breakfast, brunch, breakfast tacos, eggs, bacon, tortillas