Veggie Breakfast Tacos
Start your day with these Veggie Breakfast Tacos, a nutritious and flavorful way to fuel up. Packed with fresh vegetables and eggs, they’re a great balance of protein and greens to keep you energized throughout the morning.
The homemade salsa adds a zesty kick, while sautéed peppers and scallions bring a savory depth to each bite. Topped with creamy avocado and a squeeze of lime, these tacos are as delicious as they are satisfying.
Perfect for busy mornings or leisurely weekends, these tacos offer a quick, customizable breakfast. Whether you’re preparing them ahead or cooking them fresh, they’ll always hit the spot.
Veggie Breakfast Tacos Ingredients
The Veggie Breakfast Tacos come alive with the vibrant combination of sweet yellow tomato and fresh cilantro, which forms the base of a tangy, refreshing salsa. Serrano peppers add a subtle heat, while red onion and garlic round out the flavors with depth and brightness.
The green bell pepper and scallions provide a savory crunch that balances the richness of the scrambled eggs. Arugula adds a peppery bite, perfectly complementing the creamy avocado, which enhances each bite with its smooth texture. Fresh lime offers a zesty finish, tying everything together.
Veggie Breakfast Tacos Recipe Tips
- Customize the Heat: The serrano pepper in the salsa adds a nice kick, but you can adjust the heat to your liking. For a milder option, use just half of the pepper, or swap it for a jalapeño or bell pepper. If you love heat, leave the seeds in or use a hotter chili variety.
- Perfect Scrambled Eggs: For the fluffiest eggs, be sure to cook them gently. Don’t let them sit too long on the heat. Remove them from the pan while they’re still slightly runny—this allows them to finish cooking off the heat while maintaining a creamy texture.
- Meal Prep-Friendly: To make these Veggie Breakfast Tacos even more convenient, prepare the salsa and sauté the veggies the night before. Store them separately in the fridge, and when you’re ready, scramble the eggs and assemble your tacos in minutes.
What to Serve with Veggie Breakfast Tacos
- Fresh Fruit Salad: Pair these Veggie Breakfast Tacos with a light and refreshing fruit salad to add a sweet contrast. Consider a mix of citrus, berries, and melons to balance the savory flavors of the tacos. It also provides a burst of vitamins to kickstart your day.
- Breakfast Potatoes: Crispy, golden roasted breakfast potatoes complement the tacos beautifully. Season them with garlic, paprika, and fresh herbs, and roast until crispy for a hearty, satisfying side dish that pairs perfectly with the eggs and veggies.
- Yogurt and Granola Parfait: For an extra touch of indulgence, serve a yogurt and granola parfait on the side. Layer creamy Greek yogurt with crunchy granola and a drizzle of honey. It adds a creamy texture and a sweet contrast to the savory tacos.
FAQ
- Can I make these tacos ahead of time? Yes, you can prepare the salsa and sautéed veggies the night before. Just store them separately in the fridge, and scramble the eggs fresh in the morning. This will save you time during busy mornings.
- Can I use a different type of tortilla? Absolutely! While flour tortillas are a popular choice, you can use corn tortillas, whole wheat tortillas, or even gluten-free options for a healthier alternative. Just warm them up before assembling.
- Can I make this recipe vegetarian? The recipe is already vegetarian, as it features eggs, veggies, and avocado. If you’d like to make it vegan, simply substitute the eggs with a plant-based alternative, like tofu or chickpea scramble.
- How can I store leftovers? To store leftovers, keep the egg mixture, salsa, and tortillas in separate containers in the fridge. The taco filling will stay fresh for up to 2 days, while tortillas can be kept at room temperature for 1-2 days or frozen for longer storage. Reheat the filling gently before serving.
Veggie Breakfast Tacos
Start your day with these Veggie Breakfast Tacos, a nutritious and flavorful way to fuel up. Packed with fresh vegetables and eggs, they’re a great balance of protein and greens to keep you energized throughout the morning.
Ingredients
- For the Salsa:
- 1 large yellow tomato diced
- 3 tablespoons diced red onion
- 3 tablespoons chopped fresh cilantro
- ½ to 1 serrano pepper thinly sliced
- 1 garlic clove minced
- Juice from half a lime
- ¼ teaspoon sea salt
- For the Tacos:
- 1 green bell pepper stemmed, seeded, and diced
- 3 scallions chopped
- 6 large eggs beaten
- 2 cups arugula or spinach chopped
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper to taste
- 8 tortillas
- ¼ cup chopped fresh cilantro plus extra for garnish
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Prepare the Salsa: In a small bowl, combine the diced tomato, red onion, cilantro, serrano pepper, garlic, lime juice, and salt. Stir to mix thoroughly and set aside to chill until ready to serve.
- Cook the Vegetables: Heat a drizzle of olive oil in a small nonstick skillet over medium heat. Add the diced green bell pepper and chopped scallions, seasoning with a pinch of salt and pepper. Sauté until the vegetables are lightly browned and tender, about 5 minutes. Stir in a generous spoonful of the prepared salsa and remove from heat. Set the mixture aside.
- Scramble the Eggs: In a separate large nonstick skillet, lightly coat with olive oil and bring to medium heat. Pour in the beaten eggs and allow them to cook briefly before stirring. Once they begin to set, incorporate the sautéed pepper and scallion mixture into the eggs. Continue stirring and scrambling the eggs until they are just set but still slightly runny. Remove from heat and fold in the chopped arugula and half of the fresh cilantro.
- Assemble the Tacos: Warm the tortillas and fill each with a portion of the scrambled egg mixture. Top with a scoop of salsa, a sprinkle of cilantro, and a few slices of avocado. Garnish with additional cilantro and serve with lime wedges on the side for an extra burst of freshness.
