Breakfast Tacos

Because one of the all-time greatest foods should not be limited to lunch or dinner: Breakfast Tacos! Warm corn tortillas are loaded with eggs, creamy beans, cheese, and all your favorite taco fixings. Giddyup!

Email Me the Recipe!

Please enable JavaScript in your browser to complete this form.

Email Address *

Options

• Save to my free Well Plated recipe box

Hidden Username Field

Go

From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

Breakfast tacos are the most fun breakfast.

Corn tortillas wrapped around a quick blend of eggs, black beans, and your toppings of choice, breakfast tacos are a satisfying meal that merges weekday easy with fun weekend vibes.

• Eggs and black beans bring lots of protein to the table to make these breakfast tacos super satisfying!
• Breakfast tacos are highly adaptable! They almost always include eggs (the breakfast tie-in), and you can add any combination of bacon, sausage, cheese, and Mexican-inspired ingredients like beans, avocado, and salsa.
• This breakfast taco recipe is also stunningly easy. You cook all the ingredients together in a pan, stuff your tortillas with wild abandon, and then wonder how many days in a row it will be until you get tired of them.

Breakfast Taco Variations

Just like regular tacos, breakfast tacos are easy to make your own. Here are some of my favorite ideas!

• Use High Protein Scrambled Eggs. These Cottage Cheese Eggs are creamy and delish, perfect for adding some extra protein to this breakfast taco recipe!
• Add Some Bacon or Pork. Add a few slices of Air Fryer Bacon or top off your taco with Slow Cooker Carnitas. (See Chorizo Breakfast Tacos for another stellar recipe.)
• Give Them a Veggie Boost. Sautéed Mushrooms are a scrumptious addition to breakfast tacos. Roasted Sweet Potatoes are an excellent addition, too.
• Make Them Vegan. Use your favorite vegan cheese and tofu scramble recipe.
• Take a Shortcut. Swap in a can of store-bought refried beans.

What to Serve with Breakfast Tacos

• Fresh Fruit. Use any fresh fruit you have on hand or make Fruit Salad if you’re feeling ambitious.
• Muffins. Balance your savory with a little something sweet like Banana Chocolate Chip Muffins or Healthy Blueberry Muffins.
• Hash Browns. Hash browns are always an excellent pairing with savory breakfast recipes like these tacos. Try Sweet Potato Hash Browns or Cauliflower Hash Browns.

Save SavedReview

1.5kPinterestFacebookEmail

1.5k

SHARES

Print

Breakfast Tacos

4.89 From 17 reviews . Help us out! Review HERE.Help out & review HERE

---

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

---

Servings: 8 tacos

Save SavedReview

1.5kPinterestFacebookEmail

1.5k

SHARES

Print

Quick and easy breakfast tacos with eggs, black beans and cheese. Add your favorite toppings for a satisfying breakfast or fast dinner!

email me the recipe!

Please enable JavaScript in your browser to complete this form.

Email Address *

Options

• Save to my free Well Plated recipe box

Hidden Username Field

Go

From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 8 small corn or flour tortillas look for street-size
• 1 tablespoon extra-virgin olive oil
• 1 can reduced-sodium black beans 15 ounces rinsed and drained
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt plus a few pinches
• ⅛ teaspoon cayenne pepper
• ¼ cup water
• 1 tablespoon unsalted butter divided
• 8 large eggs

Your Favorite Toppings (pick at least 2):

• Shredded cheese
• Salsa
• Diced avocado
• Baked Bacon chopped
• Cilantro chopped

---

Instructions

 

SHOW IMAGES

• Warm the tortillas in the oven or microwave (see below).
• Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.
  
• In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs’ edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.
  
• To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.
  

Video

Notes

• TO WARM THE TORTILLAS: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 4 and wrap each stack in foil. Place the stacks on an ungreased baking sheet and heat in the oven for 8 to 10 minutes, until warmed through. Or, you can warm them 3 to 4 at a time gently in the microwave; place a damp towel on top to keep them from drying out and heat for 30 seconds (note, that they will be gummier when microwaved, but it still works!).
• TO MAKE AHEAD: Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you’re ready to assemble the tacos. Warm before serving if desired.
• TO STORE: Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.

Nutrition

Serving: 1tacoCalories: 148kcalCarbohydrates: 12gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 167mgPotassium: 112mgFiber: 2gSugar: 0.4gVitamin A: 295IUVitamin C: 0.04mgCalcium: 47mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Hearty Breakfast Recipes

Breakfast Casseroles

Healthy Breakfast Casserole

Save Recipe Saved

Breakfast & Brunch

Breakfast Burrito Recipe

Save Recipe Saved

Breakfast & Brunch

Protein Pancakes

Save Recipe Saved