Breakfast Tacos

By Maria Lichty

Published on January 29, 2024

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Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST!

Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor, and FUN! Who wouldn’t want to start their day with a tasty taco?

This is my favorite breakfast taco recipe because they are packed with protein. The tacos have seasoned black beans, soft scrambled eggs, cheese, avocado (or guacamole), pico de gallo, pickled red onions, and cilantro.

The tacos are easy to customize. If you want to add bacon, sausage, or chorizo…go for it! You can also add whatever toppings you like. Let everyone build their own tacos.

These are technically breakfast tacos, but they are good anytime of the day. Enjoy for lunch or dinner! They are always make a delicious quick and easy meal.

Ingredients

• Black beans– I use canned beans to keep the recipe super simple. Rinse and drain the beans before using.
• Water– add a little water to the beans so they don’t dry out. You can also use vegetable broth.
• Taco seasoning-I like to use our homemade taco seasoning! It’s easy to make and I always keep a jar in the pantry.
• Lime juice– to brighten things up!
• Eggs– use large eggs for scrambling!
• Olive oil or butter– for buttering the pan.
• Corn tortillas– we like to char them over the gas flame. You can warm them in the microwave or oven too.

How to Make Breakfast Tacos

• In a small saucepan, combine the black beans, water, and taco seasoning. I always add 2 tablespoons of our homemade taco seasoning, but you can start with 1 tablespoon and add more at the end, to taste.

• Bring the beans to a simmer. Mash the beans with the back of a spoon until desired consistency is reached. If needed, cook 1 to 2 minutes longer to thicken slightly.
• Squeeze the lime juice over the black bean mixture and stir. Taste and add more taco seasoning and salt, if necessary.

• Crack the eggs into a medium bowl and whisk until combined.

• In a large nonstick skillet, heat the butter or olive oil over medium heat.
• Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
• Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
• Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan. Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left.

• To assemble the tacos, spread some of the black bean mixture across the center of each tortilla. Top each taco evenly with scrambled eggs and desired toppings.

Toppings

Lots of toppings are a MUST for good tacos. The toppings add so much flavor!

• Shredded cheese- we like to use cheddar or Monterey jack cheese. A little sprinkling of queso fresco would also be good.
• Pico de Gallo or Salsa
• Avocado slices or Guacamole
• Fresh cilantro
• Pickled red onions
• Jalapeño slices
• Drizzle of Creamy Cilantro Lime Dressing
• Hot sauce

Variations

• Instead of seasoned black beans, you can use refried beans or pinto beans.
• If you don’t like beans, you can omit them and just make scrambled egg breakfast tacos.
• You can also add cooked sausage, bacon, or chorizo to the tacos!
• Roasted breakfast potatoes or sweet potatoes are a great addition!
• We like to use corn tortillas, but flour tortillas are fine too.

How to Store

• The tacos are best freshly made, especially after adding toppings.
• You can make the beans in advance and keep them in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top. You may have to add a little extra water so they aren’t dry.
• You can keep scrambled eggs in the refrigerator for 3 to 4 days and reheat, but I think freshly scrambled eggs are best.
• You can prep some of the toppings ahead of time and keep them in the fridge so you are ready to go.

More Breakfast Recipes with Eggs

• Breakfast Sandwich
• Breakfast Burrito
• Migas
• Breakfast Nachos
• Egg Muffins
• Bacon, Potato, and Egg Casserole
• Shakshuka
• Cottage Cheese Frittata

More Taco Recipes

• Ground Beef Tacos
• Fish Tacos
• Easy Vegetarian Tacos
• Black Bean Tacos
• Turkey Tacos
• Roasted Cauliflower Chickpea Tacos

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Breakfast/Brunch

Breakfast Tacos

Scrambled eggs, beans, cheese, and avocado served in warm tortillas with delicious toppings! A fun and easy breakfast that your friends and family will love!

5 from 3 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 16 minutes mins

Cuisine Mexican

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the beans:

• 15 oz can black beans, rinsed and drained
• 1/2 cup water
• 1 to 2 tablespoons taco seasoning
• Squeeze of fresh lime juice, to taste
• Kosher salt, to taste

For the Tacos:

• 8 large eggs
• 1 tablespoon olive oil or butter, for the pan
• Kosher salt and black pepper, to taste
• 8 small corn tortillas, charred and kept warm*

Toppings:

• 3/4 cup shredded cheddar or Monterey jack cheese
• Pico de Gallo, or salsa
• Avocado slices, or guacamole
• Fresh cilantro sprigs
• Pickled red onions

Instructions

 

• In a small saucepan, combine the black beans, water, and taco seasoning. I always add 2 tablespoons of our homemade taco seasoning, but you can start with 1 tablespoon and add more at the end, to taste.
• Bring the beans to a simmer. Mash the beans with the back of a spoon until desired consistency is reached. If needed, cook 1 to 2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture and stir. Taste and add more taco seasoning and salt, if necessary.
• Crack the eggs into a medium bowl and whisk until combined.
• In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
• Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan. Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left.
• To assemble the tacos, spread some of the black bean mixture across the center of each tortilla. Top each taco evenly with scrambled eggs, pico de gallo, avocado slices, cilantro, and pickled red onions. Serve immediately.

Notes

To char tortillas, turn a gas burner to medium heat. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen towel and keep warm while assembling the tacos.

Feel free to add bacon, sausage, chorizo, or potatoes! 

Nutrition

Calories: 228kcal, Carbohydrates: 21g, Protein: 14g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 173mg, Sodium: 456mg, Potassium: 300mg, Fiber: 6g, Sugar: 1g, Vitamin A: 424IU, Vitamin C: 2mg, Calcium: 146mg, Iron: 2mg

Keywords eggs, tacos

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