Pile fluffy eggs, meaty mushrooms and peppers, and cheddar cheese into a tortilla to make these healthy breakfast tacos that you can make ahead in just 30 minutes and freeze for a quick weekday breakfast. Or make them for brunch!
[this post & photos, descriptions, and instructions have been updated from it's original post in March 22, 2017]
How will these healthy breakfast tacos make your life easier?
These breakfast tacos are 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.
What makes these tacos so good?
- Oil
- Vegetables
- Frozen hashbrowns
- Eggs
- Milk
- Garlic salt
- Flour tortillas
- Cheddar cheese
How do I make breakfast tacos with eggs?
Start out by chopping 1 cup of desired veggies (peppers, onions, mushrooms, etc) into similar sized pieces. This will allow them to all cook evenly, plus you won't have to bite into one giant piece of a mushroom, then into a teeny one. It's way better.
Add 1 tablespoon of oil to a hot pan, then dump all the veggies in the pan. Sautee for about 7 minutes, until onions are translucent and mushrooms are about half their raw size. Stir occasionally.
Dump 1 c frozen hashbrowns or shredded potatoes in the pan, add another tablespoon of oil. Stir every couple minutes to allow veggies to get crunchy. Cook for about 5-7 minutes.
After veggies are done, mix 6 eggs, ½ c milk, and 1 teaspoon 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. The latter is easier, the former looks nicer. Next, it's time to assemble the tacos.
Spoon eggs in the middle of tortilla, in a line so you can fold the sides up.
Top eggs with veggie mixture and cheese.
If you wanted to make a larger burrito, just add extra of each to fill up the tortilla so you're not left with lots of folded tortilla.
Expert 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. 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)
FAQ
How to Make them Freezer Friendly
Do not add salsa or any sauce to the tacos if you're freezing them. You want to freeze them 'dry' or they'll get soggy and fall apart. You can opt for burrito sized tortillas for one handheld breakfast item. That works too! Just fill the tortilla up with about double the eggs, veggies, & cheese.
What goes well with breakfast tacos?
I like to have some fruit or yogurt with these tacos 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!
What are 5 healthy breakfast options?
- These easy breakfast tacos
- Apple Cinnamon Overnight Oats
- Strawberry Banana Peanut Butter Smoothie
- Protein Granola
- Apple Omelet with Sharp Cheddar
How can I repurpose these eggs?
- The eggs, vegetables, cheese, & salsa would make a great egg bowl or omelet.
- Make it into a breakfast casserole like this one
- You could separate the eggs & vegetables for an easy scramble with veggie hash browns.
What can I make with leftover 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 these healthy breakfast tacos? Leave me a comment & rating to share how they turned out!
Healthy Breakfast Tacos
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 T) canola oil to large sautee pan, sautee (1 c) chopped vegetables for about 5 minutes.
- Add (1 c) hashbrowns and extra tablespoon of oil, cook until crispy. About 10 minutes. While potatoes are cooking, mix together 6 eggs, (½ c) milk, salt and 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" tortillas with mixture.
- To make FREEZER tacos: Evenly distribute egg/potato mixture into middle of taco or burrito sized tortillas. A 10" 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
- Important note about homemade 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. 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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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?!
Julie @ RDelicious Kitchen says
Pinning these. Making these for my next brunch for sure!
Rebecca says
Thanks Julie! they're super easy & delicious 🙂
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
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!