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Easy Breakfast Tacos Recipe

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This post may contain affiliate links. Please read my disclosure policy.

Tacos for All Occasions

If you know me, you know that I’m a HUGE fan of tacos. Growing up in Indonesia, tacos were not on my radar until I was about 10 years old. And OH MY GOODNESS. I’m not sure how I’ve lived without it! Such a versatile and flavor-packed meal, you really can’t go wrong with tacos! So whether it’s for breakfast, lunch, and dinner, this Easy Breakfast Tacos recipe is a sure crowd-pleaser and takes less than 30 minutes to prepare!

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Change It Up!

I’m always a fan of variation. With tacos, the options seem endless! Here are some yummy ways to change up your breakfast tacos game:

Add meat: Shredded chicken, beef barbacoa, bacon, chorizo, or sausage are all great options.

Add veggies: Crispy roasted potatoes, fresh spinach, corn, red cabbage, sautéed kale, scallions, and so much more!

Change Up Your Cheese: There are lots of different kinds of cheese, why not try a couple different ones and see what you like? Our household favorite is PepperJack!

Vegan Option: Omit the eggs and substitute with scrambled tofu! Use beans instead of meat for extra protein.

Ready for the Recipe?

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Easy Breakfast Tacos

DWELL by Michelle
Such a versatile and flavor-packed meal, you really can't go wrong with tacos! So whether it's for breakfast, lunch, and dinner, this Easy Breakfast Tacos recipe is a sure crowd-pleaser and takes less than 30 minutes to prepare!
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, Mexican
Servings 4 servings
Calories 413 kcal


  • 1 tbsp olive oil or butter
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1/2 red bell pepper chopped
  • 4-5 mushrooms sliced
  • 4 large eggs
  • 1-2 tbsp milk or water (optional)
  • salt & pepper to taste
  • 4 tortillas corn or flour
  • 1 medium avocado sliced
  • Salsa
  • Additional toppings: cheese, sour cream, cilantro


  • Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the onions and sautee until transluscent. Then add in zucchini, red bell peppers, and mushrooms to the pan. Sprinkle with salt & pepper. Stir until lightly browned.
  • Crack the eggs into the pan. For extra creamy scrambles, add in a splash of milk (for vegan, use almond milk!) Stir with a wooden spoon until eggs are cooked to your preferred degree of doneness. If you are using cheese, add here. Remove from heat.
  • Warm up the tortillas on a skillet on high heat (about 10 seconds per side).
  • Assemble the tacos: add a spoonful of the scrambled eggs mixture on a tortilla, then top it up with sliced avocado, salsa, red pepper flakes (optional), and any other toppings you'd like!
  • Serve immediately. ENJOY!


Calories: 413kcal
Keyword breakfast, tacos, vegetarian
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. 5 stars
    As someone who’s just learning how to cook, I appreciate how easy to follow this recipe was and I liked that it’s customizable. I’ve made it 4 days in a row with different fillings and loved it! I don’t even miss eating cereal or frozen waffles and I know this is a billion times better for me :))

  2. 5 stars
    thank you for the variation suggestions. we eat this evrey morning now and the fam doesnt get bored (even for my picky middle child)!