These breakfast tacos are ready in under 30 minutes and are loaded with soft scrambled eggs, spicy sausage, cheese, veggies and salsa! Prep the filling ahead and reheat for easy breakfasts through the week.
Is there anything better than a good breakfast taco? Perfect for breakfast, brunch or even for brinner!
This breakfast tacos recipe is my go-to because it has a little of everything: scrambled eggs, sausage, veggies, cheese and (of course) a lil salsa to spoon over everything.
Not only are they delicious and easy to make but they are filling! Two of these egg tacos keep me going all the way until noon.
Don’t forget to pin this post to save it for later!
These breakfast tacos
- are ready in 30 minutes
- can be made gluten-free
- can be meal prepped ahead; just re-heat the filling to serve!
How to make breakfast tacos
You can make breakfast tacos a hundred different ways, really, but here’s how I make my breakfast tacos recipe:
- scrambled eggs– I aim for 2 per person
- sausage– I like a spicy sausage (crumbled), but I bet chorizo would be great, too! Or even some bacon. Yum!
- cheese– a few tablespoons per person; go for a white cheese like Monterey Jack or mozzarella. Cotija would also be fantastic if you can find it!
- veggies– I’ve gone for a mix of onions and bell peppers here, but feel free to add tomatoes, jalapenos, or even roasted potatoes/sweet potatoes!
- salsa– to give it a little creaminess. Red or tomatillo salsa are both be great!
- tortillas– pick your fave (flour or corn). I like to throw my tortillas over the flame on my gas range for 10 or so seconds per side to give them the best texture.
- extras– go nuts! Avocado or guacamole, greek yogurt, fresh tomatoes, cilantro, chives, and so many more toppings are great here.
Can I meal prep this breakfast tacos recipe?
You sure can 😉
I suppose you could freeze the filling for these breakfast tacos, but I prefer to keep everything together in the fridge in these nifty 3 compartment meal prep containers.
If you are looking for easy-to-store freezer-friendly breakfast recipes, check out these Ultimate Breakfast Burritos!
Here’s how to meal prep the breakfast tacos:
- cook the eggs, sausage and veggies ahead
- portion out into meal prep containers
- store in the fridge for up to 4 days
- re-heat as needed and spoon into tortillas
Can I make these breakfast tacos vegan? I bet this tofu scramble plus some refried beans would be great substitutes for the eggs & sausage. For the cheese, I’d swap for guacamole.
How long are breakfast tacos good for? Once assembled, these tacos should be eaten within 30 or so minutes, but if you store the fillings separate, they keep perfectly for up to 4 days.
Can you freeze breakfast tacos? Since they are so loose, I wouldn’t advise freezing the filling in the tacos, but you could roll them in larger tortillas (similar to these Breakfast Burritos), then thaw and reheat in a frying pan or George Foreman Grill.
- Alternatively, you can freeze the sausage, eggs, cheese and cooked veggies in small portions, thawing and reheating as needed.
Watch the video below to see exactly how I prepped the perfect egg tacos. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips and equipment for the perfect egg tacos
- I used this Teflon-free GreenPan to cook my filling
- I like these 3 compartment meal prep containers to store the filling
- Looking for more delicious meal prep breakfast recipes? Check out these 7 Healthy Breakfast Egg Muffins, this Baked Oatmeal Recipe, and these 36+ Healthy Breakfast Meal Prep Ideas
Breakfast Tacos (Meal Prep)
Ingredients
- 8 eggs (beaten)
- salt & pepper (a few grinds)
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 lb sausage (crumbled)
- 1 bell pepper (chopped small)
- 1/2 red onion (chopped small)
To serve
- 8 small tortillas (corn or flour)
- 1/2 cup cheese (shredded; monterey jack, mozzarella or cotija)
- 1/2 cup salsa (red or green)
Instructions
- In a large bowl, beat together the eggs, milk, salt and pepper.
- Add the olive oil to a medium pan and heat over medium.
- Add the eggs to the pan and cook, scrambling with a spatula, for a few minutes until cooked through. Transfer eggs to a clean bowl.
- Wash the pan if necessary, then cook the sausage until crumbled and fully cooked through (roughly 8-10 minutes).
- Transfer sausage to a clean bowl and drain any extra grease from the pan.
- If necessary, add a little extra olive oil to the pan, then cook the bell peppers and onion for 5-7 minutes, until soft.
- Transfer the vegetables to a clean bowl.
Assemble tacos
- Spoon a few tablespoons of eggs, sausage and veggies into small tortillas.
- Top with cheese and salsa, and any additional toppings that you'd like.
Storage
- Filling may be cooked up to 4 days ahead. Portion out into meal prep containers and reheat before serving.
Notes
- swap eggs for tofu scramble
- swap sausage for bacon, or for refried beans
- swap cheese for avocado or guacamole (or vegan cheese)
- use a large tortilla and roll into a burrito
- wrap in plastic and store in a large meal prep container
- freeze for up to 3 months; thaw and crisp up in a frying pan or on a grill
- sausage for chorizo
- red for green salsa
- add jalapeños, roasted sweet potatoes, fresh tomatoes, cilantro
- swap the monterey jack for cotija or other cheese
cakespy
I’m an absolute fool for: love, and breakfast tacos. Not necessarily in that order. These look incredible!
Jeanna
I make these as omelettes quite frequently – but hadn’t thought of adding the cumin and chilli powder though. And I hadn’t thought of making lots more in advance for the next day ahead. I’ve just made them each day for myself, but this looks easier. But that’s why I am on here, to get new ideas. If I have avocado, I will always slice some in there, it’s delicious.
Denise
Avocado sounds like a great idea! Hope you like them, Jeanna 🙂