Super Easy Breakfast Taco combines all the basic breakfast taco essentials in 10 minutes or less. It is great for quick breakfast or for feeding a large crowd. Lots of options for vegetarians, vegans, and gluten-free lifestyle.
With work & other life happenings, cooking at home has taken a back seat. I still try to cook most of my meals but it’s been rather on a repeat. Given the circumstances, I am totally okay with that but brunch is where it’s at. Last week I shared Spring Brunch Pizza & this week, let’s talk tacos. Breakfast tacos are a thing in Texas so I thought it’s time to upgrade Breakfast Scrambled Tacos from 2013 and share my version of Super Easy Breakfast Tacos with you all. Everyone does their tacos differently and the version I am sharing today is super easy meaning, most everything is store-bought for the sake of convenience & time. I have also included different ideas to fit vegan, vegetarian, & gluten-free lifestyle.
There are three main components to a taco – the base aka tortilla, fillings, and the toppings. Having the right combination of all three is a key to making a great taco. For the Super Easy Breakfast Tacos, I used hand-made style flour tortilla from La Tortilla Factory. After the Mexico trip, I am all about soft, pliable, good tortillas and these were amazing!!! If you already have a favorite brand or kind, feel free to use that. Personally, I like flour and sometimes corn tortilla (which are naturally gluten-free). I am not against wheat tortillas but if you are eating wheat tortillas just because you think it is healthier but you actually don’t like them, I have a good news for you. On a side-side nutrition comparison (using a very famous brand) between flour & wheat tortillas, I found negligible differences between them so you are not missing out on anything when you enjoy a good flour tortilla. Next comes the fillings and this is the part where you can keep things very basic or let your imagination run wild. I stuck with the essentials for my Super Easy Breakfast Taco which includes scrambled eggs, black beans, & potatoes. For vegans, simply omit the eggs and load up on potatoes & beans. You can saute veggies like bell peppers, mushroom, and squash if you’d like.
Depending on your fillings, start with the one that takes the longest and can be reheated. Potatoes takes the longest in this case; you can parboil potatoes and finish them on a stovetop or use frozen hash browns if you’d like.Black beans (low sodium cans) are a wonderful source of protein (esp for vegetarian/vegans) and other nutrients & makes up for the missed fiber from wheat tortilla.
Scrambled eggs can be heated but I prefer to make them right before serving so it stays soft & fluffy! Here comes the exciting & my fav part – the toppings! Breakfast tacos aren’t complete without a hefty dose of salsa, guac (or avocado slices), cheese, and a drizzle of hot sauce, right?
Salsa and guac are probably cheaper to make at home but when time/convenience is the key – pick the ones that speaks to you. I went with Zilks mild salsa (local brand from Austin and it’s fresh salsa with ingredients I can pronounce)!
All Purpose Roasted Salsa –> easy, homemade recipe! Guacamole is another thing you can easily make at home but when you see a giant tub for $5, you run with it. You can use avocado slices too but I think guac is 1000% times better. Mexican cheese blend or cojita is my go-to for breakfast tacos! You can use as little, more, or skip if you are following a dairy-free lifestyle. There is a vegan Mexican shreds from Go Veggie for a dairy-free/vegan option.
Adding or not adding a hot sauce is between you and your Super Easy Breakfast Taco. I like mine with Valentina or something similar.
…and that’s how you make Super Easy Breakfast Tacos! Fold them & enjoy. You can make these for yourself, for two, five, or feed a large crowd. Super Easy Breakfast Taco works great for brunch where you can set up a DIY table with different tortilla, fillings, toppings. I am so excited for you to try Super Easy Breakfast Taco or set up a DIY Super Easy Breakfast Taco table for your next brunch.
- 2 medium potato
- 1 tablespoon chopped cilantro (optional)
- 2 tablespoon canola oil, divided
- ½ cup canned black beans (rinsed and drained)
- 1 teaspoon cumin powder
- 4 large eggs
- 4 flour tortilla
- salt, pepper
- toppings: salsa, guac, cheese, hot sauce
- Put potatoes in a zip lock bag and microwave for 6-8 minutes until almost cooked but not mushed. Remove from the bag and let it cool. Remove the skin and chop them into small pieces.
- Heat pan over medium heat and add about 1 tablespoon canola oil. Cook potatoes for 3minutes, add cilantro and season with salt and pepper. Leave it on low heat to keep it warm or you can reheat it later.
- Meanwhile, use another pan to quickly heat black beans with cumin. Leave it on low heat to keep it warm or you can reheat it later.
- Heat a pan with the remaining 1 tablespoon oil over medium low heat and crack 4 eggs. Use a spatula to beat eggs and slowly fold and lift eggs until set. Season with salt and pepper.
- Meanwhile, warm tortillas in the microwave oven for 30 seconds (or as instructed)
- Assemble taco with eggs, potatoes, beans. Top it with guacamole, salsa, cheese, and hot sauce.
Potatoes and beans can be made ahead of time and reheated.
**None of the products mentioned in this post are sponsored; I purchased them myself and thought I’d share delicious products that can be use for convenience in your every day life.