This breakfast tacos recipe is piled high with fluffy eggs, meaty mushrooms and peppers, and cheddar cheese in tortillas. You can make them ahead in just 30 minutes and freeze for a quick weekday breakfast. Or make them for brunch!
[this breakfast tacos recipe post & photos, descriptions, and instructions have been updated from it's original post in March 22, 2017]
Table of contents
This breakfast tacos recipe is a great make ahead breakfast for days where you're not in the mood for Overnight Oats or a Yogurt Bowl. Make them for a week's worth of easy breakfasts or a relaxing weekend brunch.
They're great because they take just about 20-30 minutes to make and just require a couple extra minutes to assemble extra so you can have healthy breakfasts for the week.
There are so many toppings you could add to these tacos, so adapt to use ingredients you have and love. These are a great recipe to make if you're cooking for one because you can enjoy tacos for breakfast, but not have to make them during the week.
Ingredients
Scroll down to the breakfast tacos recipe recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Tortillas
- Oil: To cook the vegetables in.
- Eggs
- Vegetables: Use your favorites or what you have on hand. I used mushrooms, onions, and bell peppers to cook, and topped with fresh grape tomatoes.
- Hashbrowns: These cook up quickly, and mix in well with the eggs. You can use potato chunks too. I prefer frozen potatoes because they're so easy.
- Garlic Salt: season the eggs
- Black Pepper
- Cheese: melty cheddar cheese is great in tacos
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Start making your breakfast tacos recipe by chopping veggies (peppers, onions, mushrooms, etc) into similar sized pieces. This will allow them to all cook evenly.
2. Sautee vegetables in oil for about 7 minutes, until onions are translucent. Stir occasionally.
3. Dump frozen hashbrowns or shredded potatoes in the pan, add more oil. Stir every couple minutes to allow veggies to get crunchy. Cook for about 5-7 minutes.
4. After veggies are done, mix eggs, milk, and garlic salt in a medium mixing bowl. You can remove veggies from the pan, or leave them in and add egg mixture. Cook, stirring frequently until desired doneness.
5. Spoon eggs in the middle of tortilla, in a line so you can fold the sides up to make your breakfast tacos recipe.
6. Top eggs with veggie mixture and cheese.
8. If freezing, don't add salsa or sauce before freezing, roll up and store in a silicone or plastic bag. Heat in the microwave for 1-2+ minutes until hot. Enjoy your quick breakfast tacos recipe any day of the week.
Storage/Reheating Tips
Store leftovers from this breakfast tacos recipe in an air tight container or bag in the fridge or freezer for longer storage. To reheat: cover with a damp towel and microwave for about a minute, or until they're soft and heated through.
You don't need to individually wrap them before adding to a bag, but set a timer to break apart the individual tacos about 30-60 minutes after they go in the freezer, so they don't break apart when you remove them.
Substitutions/Tips
- Making your own hashbrowns- after shredding/grating potatoes, immerse in a cold water bath, then pat dry to remove remaining water. This helps remove some of the starch from the potatoes.
- If you wanted to make a larger burrito, just add extra of each to fill up the flour tortilla so you're not left with lots of folded tortilla.
- You can also top this breakfast tacos recipe with your favorite salsa, avocado, or ketchup if you'd like! (add when eating if making freezer burritos)
- Optional Add-ins: add fresh cilantro, bacon, chorizo, canned tomatoes, olives, spicy pickled onions, green onion, etc to your breakfast tacos recipe.
FAQ
Do not add salsa or any sauce to your breakfast tacos recipe if you're freezing them. You want to freeze them 'dry' or they'll get soggy and fall apart. Microwave when you're ready to eat them, cook 1-3 minutes, depending on your microwave.
I like to have some fruit or yogurt with this breakfast tacos recipe if I want something extra to eat with these easy tacos. They're great on their own too, so add something more if you need it!
Chorizo Breakfast Casserole
Apple Cinnamon Overnight Oats
Strawberry Banana Peanut Butter Smoothie
Protein Granola
Apple Omelet with Sharp Cheddar
Repurpose vegetarian breakfast tacos
- The eggs, vegetables, cheese, & salsa would make a great egg bowl or omelet.
- Turn your breakfast tacos recipe into a breakfast casserole like this one.
- You could separate the eggs & vegetables for an easy scramble with veggie hash browns.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Tortillas: Veggie Quesadilla, Fish Tacos with Orange Salsa
- Eggs: Egg and Sausage Casserole, Make Ahead Breakfast Sandwich
- Hashbrowns: Veggie Hash
- Vegetables, Salsa: Vegetarian Burrito Bowl, Black Bean Tacos
Did you make this breakfast taco recipe? Leave me a comment & rating to share how they turned out!
Breakfast Tacos Recipe (make ahead)
Equipment
- Large Skillet
- small mixing bowl
- fork
- rubber spatula
- cutting board
- knife
- Measuring Spoons
- Measuring Cups
Ingredients
- 2 tablespoons canola oil separated
- 1 cup vegetables of choice ie: onions, mushrooms, zucchini, bell peppers
- 1 cup frozen hashbrowns or fresh russet potatoes
- 6 whole eggs
- ½ cup milk
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 6 flour tortillas 10" for burritos, 6" for tacos
- ½ cup cheddar cheese shredded
Instructions
- Add 1 Tablespoon canola oil to large sautee pan, sautee 1 cup chopped vegetables for about 5 minutes.
- Add 1 cup hashbrowns and extra tablespoon of oil, cook until crispy. About 10 minutes. While potatoes are cooking, mix together 6 eggs, ½ cup milk, 1 teaspoon garlic salt and 1 teaspoon pepper. Set aside.
- Once potatoes are cooked, pour egg mixture over vegetable mixture. Fold mixture over until cooked thoroughly, or until eggs are solid and there's little-no liquid left in pan. Check for salt and pepper flavor preference.
- Top with cheddar cheese. Fill six 6 inch tortillas with mixture.
- To make FREEZER tacos: Evenly distribute egg/potato mixture into middle of taco or burrito sized tortillas. A 10 inch or larger tortilla is important to keep all filling inside tortilla! No need to wrap each taco/burrito individually, unless you'd like to take them on the road. Then it's better to wrap them individually.
- Microwave burrito, open side down, on high for 60 seconds when ready to eat. Add favorite toppings, and enjoy!
Notes
- Squeeze excess liquid from shredded potatoes. This helps remove some of the starch from the potatoes. Who really wants to eat gooey sticky potatoes?
- You can also top with your favorite salsa, avocado, or ketchup if you'd like! (add when eating if making freezer burritos)
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Mindy says
These are absolutely great tasting and so easy to put together. I have made them for my daughter who is expecting her second child in the next few weeks, she thoroughly loved them when she had her first (who by the way also loves them).
Rebecca says
so great to hear!
sara says
These look so delicious easy to make and healthy would love to make it for lunch
Rebecca says
thanks Sara! ya they're super easy & delicious
Julie @ RDelicious Kitchen says
Pinning these. Making these for my next brunch for sure!
Rebecca says
Thanks Julie! they're super easy & delicious 🙂
Lauren Harris-Pincus says
These look so delicious! My hubs would love to have these ready to go in the morning 🙂
Rebecca says
Thanks Lauren! Who wouldn't?!