Breakfast Egg Tacos

Mexican food and eggs are two of my favorite breakfast foods. A combination of the two is even better! I love breakfast burritos, tostadas, frittatas, huevos rancheros and egg tacos! All of these combinations have the flexibility of being vegetarian meal or include a lean meat.


  • 4 corn tortillas
  • 4 eggs
  • 1/4-1/2 cup veggies of your choice such as chopped onions, green peppers and mushrooms
  • 2-3 ounces of protein if desired, of your choice of sausage, bacon, tofu, tempeh or seitan if desired
  • 1 tablespoon olive oil
  • Toppings such as onions, cilantro, cabbage, lettuce, spinach, chopped bell pepper, ect.
  • Shredded cheese 1/4 cup


  1. Heat oven to 425 degrees.
  2. Place corn torillas on a cookie sheet and brush both sides with 2 teaspoons of oil and bake for 5 minutes on each side.
  3. Heat 1 teaspoon oil in skillet and add vegetables.
  4. Saute them until they are soft.
  5. While the veggies are cooking in a small bowl, beat eggs and add salt and pepper.
  6. Add eggs and lightly scramble.
  7. Place 1 or 2 tortillas on a plate and add eggs.
  8. On top of egg and tortillas, add toppings of your choice, salsa and cheese.
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