Breakfast

Mexican Breakfast Tacos

Name: Mexican Breakfast Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 large eggs; 1/2 cup diced bell peppers; 1/2 cup diced onions; 1 jalapeno pepper, diced; 1 cup diced tomatoes; 6 corn tortillas; 1/4 cup shredded cheese; 1/4 cup chopped cilantro; 1 tablespoon olive oil; Salt and pepper to taste

By Juno Jephson · June 19, 2026 · Breakfast

Prep15 min

Cook20 min

Total40 min

Serves6

I still remember the first time I made Mexican Breakfast Tacos for my family. The combination of scrambled eggs, crispy tortillas, and spicy salsa was a hit with everyone. As a registered dietitian, I love that this recipe is not only delicious but also balanced and blood-sugar-friendly.

Over the years, I've perfected the recipe to include the perfect blend of lean protein, high-fiber veggies, and whole-food carbs. It's a great way to start your day, and it's also a versatile recipe that can be made ahead of time and reheated as needed.

One of the things I love about this recipe is that it's highly customizable. You can use different types of protein, such as chorizo or chicken, and add your favorite toppings, such as diced tomatoes or shredded lettuce. It's also a great way to use up leftover veggies and cheese.

In this recipe, we'll be using scrambled eggs, crispy tortillas, and a spicy salsa made with diced tomatoes and jalapenos. We'll also be adding some shredded cheese and chopped cilantro for extra flavor and texture. I'll walk you through each step of the recipe, from prep to finish, and provide you with some expert tips and variations along the way.

Why You’ll Love This Recipe

Easy to make and customize with your favorite toppings
Balanced and blood-sugar-friendly, making it a great option for a healthy breakfast
Versatile recipe that can be made ahead of time and reheated as needed
Perfect for a quick and delicious breakfast or brunch
Can be made with different types of protein, such as chorizo or chicken
Great way to use up leftover veggies and cheese

Why This Recipe Works

The key to making great Mexican Breakfast Tacos is to cook the tortillas until they're crispy and golden brown. This adds a nice texture to the dish and helps to balance out the softness of the scrambled eggs and veggies.

Another important aspect of this recipe is the use of high-fiber veggies, such as bell peppers and onions. These add natural sweetness and texture to the dish, and help to keep you full and satisfied until lunchtime.

Finally, the spicy salsa made with diced tomatoes and jalapenos adds a nice kick of heat to the dish. This helps to wake up your taste buds and adds a burst of flavor to each bite.

Ingredients You’ll Need

When it comes to making Mexican Breakfast Tacos, the ingredients are just as important as the cooking technique. You'll want to use high-quality tortillas, fresh veggies, and lean protein to get the best flavor and texture.

In this recipe, we'll be using a combination of scrambled eggs, crispy tortillas, and spicy salsa made with diced tomatoes and jalapenos. We'll also be adding some shredded cheese and chopped cilantro for extra flavor and texture.

6 large eggsFresh eggs are essential for this recipe, as they provide a rich and creamy texture to the scrambled eggs. Look for eggs that are labeled as 'farm-fresh' or 'organic' for the best flavor and nutrition.
1/2 cup diced bell peppersBell peppers add natural sweetness and texture to the dish, and can be used in a variety of colors, such as green, red, or yellow. Look for bell peppers that are firm and have no signs of wrinkles or soft spots.
1/2 cup diced onionsOnions add a pungent flavor and texture to the dish, and can be used in a variety of colors, such as yellow or white. Look for onions that are firm and have no signs of wrinkles or soft spots.
1 jalapeno pepper, dicedJalapeno peppers add a spicy kick to the dish, and can be used in a variety of colors, such as green or red. Look for jalapeno peppers that are firm and have no signs of wrinkles or soft spots.
1 cup diced tomatoesDiced tomatoes add a burst of flavor and texture to the dish, and can be used fresh or canned. Look for diced tomatoes that are labeled as 'low-sodium' or 'no-salt-added' for the best nutrition.
6 corn tortillasCorn tortillas are essential for this recipe, as they provide a crispy and golden brown texture to the dish. Look for tortillas that are labeled as 'whole-grain' or 'high-fiber' for the best nutrition.
1/4 cup shredded cheeseShredded cheese adds a creamy and rich texture to the dish, and can be used in a variety of flavors, such as cheddar or Monterey Jack. Look for cheese that is labeled as 'low-fat' or 'reduced-sodium' for the best nutrition.
1/4 cup chopped cilantroChopped cilantro adds a fresh and herbal flavor to the dish, and can be used as a garnish or mixed into the scrambled eggs. Look for cilantro that is fresh and has no signs of wilting or brown spots.
1 tablespoon olive oilOlive oil is used to cook the tortillas and add a rich and creamy texture to the dish. Look for olive oil that is labeled as 'extra-virgin' or 'cold-pressed' for the best flavor and nutrition.
Salt and pepper to tasteSalt and pepper are used to season the scrambled eggs and add flavor to the dish. Look for salt and pepper that are labeled as 'sea salt' or 'freshly ground' for the best flavor and nutrition.

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsSpatula

How to Make Mexican Breakfast Tacos

1
Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste, and set the bowl aside.
2
Heat the olive oil in a large heavy skillet or wok over medium-high heat. Add the diced bell peppers and onions, and cook until they're tender and lightly browned, about 5-7 minutes.
3
Add the diced jalapeno pepper to the skillet and cook for an additional 1-2 minutes, until fragrant.
4
Add the diced tomatoes to the skillet and cook until they're tender and lightly browned, about 5-7 minutes.
5
Pour the whisked eggs into the skillet and scramble them until they're cooked through, about 3-5 minutes.
6
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7
Assemble the tacos by spooning the scrambled eggs onto a tortilla, followed by a spoonful of the tomato and pepper mixture, and a sprinkle of shredded cheese.
8
Cook the assembled tacos in a dry skillet over medium heat, until the tortillas are crispy and golden brown, about 2-3 minutes per side.
9
Garnish the tacos with chopped cilantro and serve immediately.
10
Rest the tacos for 5-10 minutes before serving, to allow the flavors to meld together.
11
Serve the tacos with your favorite toppings, such as sour cream, salsa, or avocado.

Expert Tips

Use high-quality tortillas that are labeled as 'whole-grain' or 'high-fiber' for the best nutrition.
Add a sprinkle of shredded cheese to the tacos before cooking them, for an extra burst of flavor and texture.
Use a variety of colors and textures in the dish, such as diced bell peppers and onions, to add visual interest and nutrition.
Cook the tacos in a dry skillet over medium heat, to prevent the tortillas from becoming soggy or greasy.
Rest the tacos for 5-10 minutes before serving, to allow the flavors to meld together and the tortillas to crisp up.
Serve the tacos with your favorite toppings, such as sour cream, salsa, or avocado, to add extra flavor and nutrition.

Common Mistakes to Avoid

Using low-quality tortillas that are soggy or greasy.
Overcooking the scrambled eggs, which can make them dry and rubbery.
Not resting the tacos for 5-10 minutes before serving, which can cause the flavors to be disjointed and the tortillas to be soggy.
Not using a variety of colors and textures in the dish, which can make it visually unappealing and lacking in nutrition.
Not cooking the tacos in a dry skillet over medium heat, which can cause the tortillas to become soggy or greasy.
Not serving the tacos with your favorite toppings, such as sour cream, salsa, or avocado, which can add extra flavor and nutrition.

Variations and Substitutions

Add a sprinkle of diced ham or cooked sausage to the scrambled eggs, for an extra burst of flavor and protein.
Use a variety of cheeses, such as cheddar or Monterey Jack, to add extra flavor and texture to the dish.
Add a spoonful of salsa or hot sauce to the scrambled eggs, for an extra kick of heat and flavor.
Use a variety of veggies, such as diced zucchini or mushrooms, to add extra nutrition and texture to the dish.
Serve the tacos with a side of refried beans or Mexican rice, for an extra burst of flavor and nutrition.
Add a sprinkle of chopped cilantro or scallions to the tacos, for an extra burst of fresh flavor and texture.

What to Serve With Mexican Breakfast Tacos

Serve the Mexican Breakfast Tacos with your favorite toppings, such as sour cream, salsa, or avocado. You can also serve them with a side of refried beans or Mexican rice, for an extra burst of flavor and nutrition.

Some other options for serving the tacos include adding a sprinkle of shredded cheese, a spoonful of salsa, or a dollop of sour cream. You can also serve them with a side of fresh fruit or a green salad, for a light and refreshing breakfast or brunch.

Serve with sour cream and salsaServe with refried beans and Mexican riceServe with a side of fresh fruitServe with a green salad

Make-Ahead, Storage, Freezing and Reheating

The Mexican Breakfast Tacos can be stored in the fridge for up to 3 days, or frozen for up to 2 months. To store them in the fridge, simply place the tacos in an airtight container and refrigerate at 40°F (4°C) or below.

To freeze the tacos, place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen tacos to an airtight container or freezer bag and store in the freezer at 0°F (-18°C) or below.

To reheat the tacos, simply microwave them for 20-30 seconds, or cook them in a dry skillet over medium heat until crispy and golden brown. You can also reheat them in the oven at 350°F (180°C) for 5-10 minutes, or until crispy and golden brown.

Frequently Asked Questions

What type of tortillas should I use for the Mexican Breakfast Tacos?

You should use high-quality corn tortillas that are labeled as 'whole-grain' or 'high-fiber' for the best nutrition. Avoid using low-quality tortillas that are soggy or greasy.

How do I cook the scrambled eggs for the Mexican Breakfast Tacos?

Cook the scrambled eggs in a large heavy skillet or wok over medium-high heat, until they're cooked through and lightly browned. Avoid overcooking the eggs, which can make them dry and rubbery.

What toppings can I use for the Mexican Breakfast Tacos?

You can use a variety of toppings, such as sour cream, salsa, avocado, shredded cheese, and chopped cilantro. Feel free to get creative and add your favorite toppings to the tacos!

Can I make the Mexican Breakfast Tacos ahead of time?

Yes, you can make the Mexican Breakfast Tacos ahead of time and store them in the fridge or freezer. Simply assemble the tacos and store them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

How do I reheat the Mexican Breakfast Tacos?

You can reheat the Mexican Breakfast Tacos by microwaving them for 20-30 seconds, or cooking them in a dry skillet over medium heat until crispy and golden brown. You can also reheat them in the oven at 350°F (180°C) for 5-10 minutes, or until crispy and golden brown.

Can I use different types of protein for the Mexican Breakfast Tacos?

Yes, you can use different types of protein, such as diced ham or cooked sausage, to add extra flavor and protein to the dish. Simply cook the protein according to your preference and add it to the scrambled eggs.

What is the best way to store the Mexican Breakfast Tacos?

The best way to store the Mexican Breakfast Tacos is to place them in an airtight container in the fridge at 40°F (4°C) or below, or to freeze them in an airtight container or freezer bag at 0°F (-18°C) or below.

Can I serve the Mexican Breakfast Tacos with a side dish?

Yes, you can serve the Mexican Breakfast Tacos with a side dish, such as refried beans or Mexican rice, for an extra burst of flavor and nutrition. You can also serve them with a side of fresh fruit or a green salad, for a light and refreshing breakfast or brunch.

The Full Recipe

Recipe Card