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overhead shot of two breakfast tacos on a gray plate with side of sauce
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5 from 7 votes

Breakfast Tacos (Meal Prep)

These breakfast tacos are ready in under 30 minutes and are loaded with fluffy scrambled eggs, spicy sausage, cheese, veggies, and salsa! Prep the filling ahead and reheat for easy meal prep breakfasts throughout the week.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 servings
Calories: 338kcal

Ingredients

  • 8 eggs beaten
  • salt & pepper to taste
  • 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

  • Combine - In a large bowl, beat together the eggs, milk, salt and pepper.
  • Cook eggs - 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.
  • Cook sausage - 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.
  • Cook bell peppers - 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 tacso - 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.
    overhead shot of two breakfast tacos on a gray plate with side of sauce

Video

Notes

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
Storage
  • Filling may be cooked up to 4 days ahead. Portion out into meal prep containers and reheat before serving.
 

Nutrition

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