These healthy breakfast tacos are my favorite way to start the day! Filled with eggs, pico de gallo, and avocado, they're flavorful and easy to make.
If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza.
When I lived in Austin, I ate more breakfast tacos than I could ever begin to count. Most I loved (some I didn’t), but after sampling them all over town, I learned that my favorite place to get breakfast tacos…is at home.
This breakfast tacos recipe is my favorite way to start the day. It features an egg scramble made with pico de gallo and cheddar cheese, plus avocado slices, cilantro, and plenty of hot sauce.
These breakfast tacos are fresh, healthy, and easy to make first thing in the morning. I love them, and I think you will too!
How to Make Breakfast Tacos
This breakfast tacos recipe starts with these simple ingredients:
Ingredients
- Eggs, of course! They create a satisfying, protein-packed filling.
- Avocado oil – For scrambling the eggs. Olive oil works too!
- Pico de gallo – This fresh tomato salsa adds zesty flavor to the quick egg scramble. It makes the filling similar to another of my favorite Austin-style breakfasts, migas, which are eggs scrambled with pico de gallo, cheese, and fried tortillas or tortilla chips. I skip the tortilla chips here, but the pico and cheese still give these tacos delicious migas-like flavor!
- Cheddar cheese or a Mexican cheese blend – It adds richness and tangy flavor to the scrambled eggs. Skip it to make this recipe dairy-free.
- Avocado – I love its creamy texture in these simple tacos.
- Tortillas – I like corn tortillas best, but feel free to use flour tortillas if you prefer.
- Cilantro – For freshness.
- And hot sauce – Serve it alongside your breakfast tacos for tangy, spicy flavor!
Find the complete recipe with measurements below.
To make this breakfast tacos recipe, start by cooking the egg filling. Whisk the eggs in a medium bowl with a pinch of salt.
Then, cook half the pico de gallo. Sauté it in a medium skillet over medium heat until lightly softened, 3 to 5 minutes.
Add the eggs to the pan and scramble until just set. Finally, stir in the cheese.
Then, assemble the tacos. Divide the egg filling and avocado slices among the warm tortillas. Top with the remaining pico de gallo and fresh cilantro.
Enjoy! Don’t forget the hot sauce for serving.
Breakfast Tacos Recipe Variations
I love this recipe as written, but it’s really flexible. Feel free to customize it with your favorite toppings or add-ins. Here are a few ideas to get you started:
- Add extra veggies. Scramble the eggs with diced red or green bell pepper, mushrooms, or fresh spinach.
- Swap the salsa. Instead of topping the tacos with more pico de gallo, spoon on salsa roja or tomatillo salsa verde. You could even add guacamole!
- Make them heartier. Slather the tortillas with refried beans before you add the egg mixture, or mix in a few black beans.
- Add a tangy pop of flavor. Pile the tacos with pickled jalapeños or pickled red onions. Or top them with a dollop of sour cream (or vegan sour cream).
Let me know what variations you try!
Meal Prep Tips
This recipe is best right after it’s made, but if you want to get ahead, you can prep the pico de gallo in advance.
Store it in an airtight container in the refrigerator for up to 3 days. With it already prepped, you’ll be able to quickly assemble the tacos on busy mornings.
More Favorite Breakfast Recipes
If you love these easy breakfast tacos, try one of these healthy breakfast recipes next:
- Breakfast Burrito
- Breakfast Egg Muffins
- Overnight Oats
- Baked Oatmeal
- Breakfast Casserole
- Or any of these 60 Healthy Breakfast Ideas!
Breakfast Tacos
Ingredients
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
Instructions
- In a medium bowl, beat the eggs with a pinch of salt.
- In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
- To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
I put a lot of thought into creating dishes that not only taste great but also bring joy to those who try them. Cooking is a true passion of mine, and I love experimenting with different flavors and techniques to come up with something special.
Austin is where I had my first huevos rancheros! Way way back in 1979! Love your tacos – beautiful tortillas.
Ha ha 🙂
Was hoping for a recipe on how to make good wholesome/wholegrain tortillas, not shop bought.
Do you have one?
Thank you
Hi Jacqui, we have this one that uses half corn half flour (we haven’t tried with a grainier flour) https://www.loveandlemons.com/homemade-tortillas-recipe/
I have a tomato allergy and would love to make this …what can I substitute the tomatoes with?
Hi, you could use corn, avocado, or even black beans instead of the tomato. These subs won’t be as juicy as the tomatoes, so you may want to top the tacos with a little of your favorite store-bought salsa or hot sauce!