Breakfast Tacos (Meal Prep)

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.

I'm a sucker for Mexican-inspired breakfast food, how about you? From breakfast taquitos to breakfast quesadillas and good old breakfast tacos...sigh. What dreams are made of.

Not only are these breakfast tacos absolutely delicious (because who can pass up scrambled eggs, sausage, veggies, cheese and (of course) a lil salsa), but they are also meal prep friendly!

That means you can have breakfast tacos pretty much any day of the week.

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.

Recipe video

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.

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Let's talk ingredients

You can make breakfast tacos a hundred different ways, really, but here's how I make mine:

• 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.

Vegan option

If you are looking for a way to make these breakfast tacos vegan, I have some ideas for you!

• try swapping the scrambled eggs for this tofu scramble
• add in some refried beans
• for the cheese, I'd swap for guacamole.

Other variations

• bacon- add in some cooked + crumbled bacon (see how to cook bacon in the oven for easy prep)
• roasted sweet potatoes- roast cubed sweet potatoes in a little olive oil, salt + pepper at 425°F for 25 minutes until softened
• breakfast potatoes- roast up cubed red potatoes in a little olive oil, salt + pepper and paprika at 425°F for 25 minutes, until cooked through
• pulled pork- I feel like this slow cooker pulled pork would go amazingly well in place of the sausage
• baked tacos- I've been dying to try these crispy baked black bean and sweet potato tacos and think this method might work with breakfast tacos

Storage

Once assembled, these breakfast tacos should be eaten within the hour. However, if you store the fillings separate, you have some options:

• fridge- store in the fridge for up to 4 days
• freezer- you can freeze the sausage, eggs, cheese and cooked veggies in small portions, thawing and reheating as needed (1-2 months)

*another option for freezing is to roll them in larger tortillas (similar to these Breakfast Burritos), then thaw and reheat in a frying pan or George Foreman Grill.

To reheat

I simply reheat in the microwave or a frying pan, then spoon the fillings into tortillas.

More breakfasts to dream about

• Broccoli Cheese Crustless Quiche
• Perfect Fluffy Protein Pancakes
• Crispy Buttermilk Waffles
• 7 Delicious Homemade Pancake Recipes
• How to Cook Bacon in the Oven

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Breakfast Tacos (Meal Prep)

5 from 1 vote

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

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Print Rate

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.

4

Ingredients

• ▢ 8 eggs (beaten)
• ▢ salt & pepper (a few grinds)
• ▢ ¼ cup milk
• ▢ 1 tablespoon olive oil
• ▢ 1 lb sausage (crumbled)
• ▢ 1 bell pepper (chopped small)
• ▢ ½ red onion (chopped small)

To serve

• ▢ 8 small tortillas (corn or flour)
• ▢ ½ cup cheese (shredded; monterey jack, mozzarella or cotija)
• ▢ ½ 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.

Tips:

Variations

Vegan:

• swap eggs for tofu scramble
• swap sausage for bacon, or for refried beans
• swap cheese for avocado or guacamole (or vegan cheese)

Freezer:

• 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

Other swaps

• sausage for chorizo
• red for green salsa
• add jalapeños, roasted sweet potatoes, fresh tomatoes, cilantro
• swap the monterey jack for cotija or other cheese

 

Video

Nutrition Information

Serving: 2tacos, Calories: 338kcal, Carbohydrates: 30g, Protein: 17g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 372mg, Sodium: 882mg, Fiber: 2g, Sugar: 1g

Author: Denise Bustard

Course: Breakfast

Cuisine: Mexican

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