Tacos are always a good idea, even in the morning. And these scrambled egg tacos are really easy to make and even easier to enjoy. You can whip them up for a nice weekend breakfast. Even better, set up your own breakfast taco station and have everyone make their own. Healthy breakfast tacos for everyone! Learn how to make these easy breakfast tacos right now.
Favourite Ways to Enjoy Eggs
I love eggs, in nearly every way. Some of my favourite ways to enjoy eggs are poached, over easy and soft and medium boiled. Clearly I like runny eggs and I’m all about that yolk. But for these breakfast tacos, I decided to make them scrambled. I don’t typically like scrambled eggs because they’re kind of a little boring without the runny yolk. But, I do love a soft scramble, especially in these healthy breakfast tacos. They remind me of how my grandma would make them, served with a piece of toast or melba toast.
The Key to Making a Soft Scramble
The key to making a fluffy soft scramble is to go low and slow. Low heat is crucial and cook them slowly. It’s worth it in the end when you’re rewarded with the best soft scramble. I also like to whisk the eggs in a bowl fairly well ahead of time, for about 30 seconds. Add some butter to the pan and add the eggs. Use a spatula to move the eggs around gently and cook until the yolks have just set and they look pretty fluffy. Then remove from the heat and get ready to enjoy!
Ingredients for Salsa Verde
The ingredients for these healthy breakfast tacos are pretty straightforward and if you want (and I highly suggest) make some easy salsa verde to serve with them.
Here is everything you need to make your own easy salsa verde, or tomatillo salsa.
I like using serrano peppers in this, because they have a lot of kick in terms of spice. But you could also use a jalapeño as well.
Garlic provides a nice punchy flavour to the salsa verde and is definitely necessary in pretty much any salsa.
Also known as the Mexican tomato husk, they originate from Mexico. They look like green, unripe tomatoes and have a dry, leafy husk that wraps the outside of it. Once you roast them, the flavour intensifies a bit more and they soften. You can find them at larger grocery stores and specialty grocery shops.
This provides lots of flavour and also makes the salsa verde nice and green. If you really don’t like cilantro, you could opt to omit it, but it’s a really integral ingredient.
You can use a shallot or white onion in this recipe. It provides texture and is another main ingredient in any salsa.
Ingredients For Healthy Breakfast Tacos
For the best tacos, I recommend buying them direct if you can from a local Mexican restaurant. Not only are they way better than store bought, they’re usually a lot cheaper too. I like using pure corn tortillas.
Depending on the amount of tacos you want to make and serve, you’ll definitely need some eggs! I opt for farm fresh, organic eggs as I find they taste the best and they’re nutritious. Plus, supporting local when I can is also important to me.
Ripe avocado is definitely a must for these healthy breakfast tacos. It adds a lot of creaminess, taste and healthy fats. Avocados are my personal favourite fruit and I eat them weekly!
Cotija is a Mexican cow’s milk cheese that has a crumbly and delicious flavour, sort of similar to feta. If you can’t find cotija, you could use feta. If you can find it, I highly recommend. It’s so delicious in tacos, enchiladas and other Mexican dishes.
I love adding some crunch to these tacos with radish. Radishes are actually such a great food for the skin and if you can find watermelon radish, I highly recommend buying it. The pink and green colour is amazing, but regular radish will do if you can’t find it.
How to Make Healthy Breakfast Tacos
These tacos come together fairly quickly. So if you want to set up your own little taco breakfast bar, be sure to have all the condiments ready to go.
The only thing you’ll need to prep is the salsa verde if you’re using it. To make it, you’ll need to roast your tomatillos and jalapeño first.
Once that’s done, let them cool for a bit and then go ahead and add in the remaining ingredients into a blender or food processor. Pulse until the mixture comes together and still has a little bit of chunk to it. You can prep this ahead of time to speed things along of course.
Now, go ahead and cook your soft scramble. You’ll want to heat your pan up to a low heat and then add some ghee or butter to the pan. Then whisk your eggs together in a bowl. Whisk until frothy, about 30 seconds. Add a pinch of salt and pepper.
Once your pan is warmed up, add in your eggs. Cook, stirring often with a spatula until the egg yolks are just set. Then remove from the pan and set the eggs aside, so they don’t cook anymore.
Go ahead and assemble your healthy breakfast tacos! Layer in the salsa verde, eggs, avocado, radish, cotija and cilantro. Serve with chips and salsa or guacamole on the side. And most importantly- enjoy every single delicious bite!
Tips To Make These the Best Breakfast Tacos
I love the idea of making these healthy scrambled egg tacos for serving to guests. This would be such a cute DIY breakfast bar situation to set up. And this way everyone can choose their own toppings.
- Prep the veggies ahead of time if you want to, and of course the easy salsa verde. This makes things go a lot quicker.
- To reheat these, you can add the eggs to a pan and cook over a very low heat for a few minutes, until warmed up. Surprisingly, they taste just as good the next day if you do the soft scramble.
- Go low and slow with the eggs! This is the best method to getting your eggs into the perfect soft scramble texture.
- Don’t let the eggs sit too long in one spot or place: keep pushing them around the pan so they can cook evenly and slowly.
If you can’t have eggs, you could also make these vegan by using tofu. I love following my method here for making a tofu scramble! You can omit the vegan queso if you don’t have it, but I do LOVE that brand.
Omit the cheese and stick to avocado. Or, opt for a vegan cheese. There are so many great brands out there now, choose what you like.
Be sure to use 100% corn tortillas and read the label to be sure there is no wheat/gluten in them.
If you make these healthy breakfast tacos, please let me know by tagging me on Instagram. Or share a review/rating below! I love hearing from you!
More Taco Recipes to Check out!
- Vegan Cauliflower Tacos with Spiced Almonds & Lime Crema
- Instant Pot Pork Carnitas
- Paleo Coconut Crusted Fish Tacos
- Jackfruit Tacos with Jicama Shell
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Healthy Breakfast Tacos
Soft scrambled eggs are the perfect addition to these healthy breakfast tacos along with an easy DIY salsa verde.
For the Salsa Verde
- 1/2 lb Tomatillos about 3-4, husked and rinsed
- 1 Serrano Pepper stemmed
- 1/2 Shallot roughly chopped
- 1 clove Garlic minced
- 1/4 cup Cilantro roughly chopped
- 1/2 tbsp Lime Juice
- 1/4 tsp Kosher Salt
For the Tacos
- 6 Eggs
- pinch Kosher Salt and Black Pepper
- 1 tsp Butter or ghee
- 1/4 cup Cotija divided, crumbled, optional
- pinch Ancho Chile Powder optional
For the Toppings
- 8 small Corn Tortillas
- 1 Avocado sliced
- 2 stalks Green onion sliced thin in the bias
- 1/4 Watermelon Radish sliced thin
- 1/4 cup Cilantro roughly chopped, optional
- 1 Lime for squeezing on top of tacos
Make the Salsa Verde
Preheat the oven to broil and move the oven rack to the highest position. Line a baking tray with parchment paper and add the husked tomatillo and serrano. Broil for about 5 minutes, then remove, flip, and broil for an additional 4 to 5 minutes, until charred. Let cool slightly.
In a blender or food processor, add the cooled tomatillios and serrano pepper along with the remaining salsa verde ingredients. Pulse or blend until the mixture is mostly smooth and no large chunks of tomatillo remain. The sauce will thicken in the fridge. You can prepare this ahead of time.
Make the Eggs
In a medium sized bowl, crack the eggs and add salt and pepper. Whisk well until frothy looking and incorporated, about 30 seconds.
Heat a nonstick skillet over medium-low heat and once hot, add the butter. Once melted, add the eggs to the pan and move them around with a spatula continuously. Keep pushing the eggs around the skillet until fluffy and barely set, about 2 minutes. Add half of the cotija and the ancho powder and toss to combine just slightly. They should still look slightly runny on top. Remove from the heat and set aside on a plate.
Divide the eggs into the taco and top with salsa verde, avocado, green onion, radish, cilantro and remaining cotija. Garnish with lime wedges and tortillas for serving.
Save time by making the salsa verde ahead of time. You can store this in the fridge for up to 5 to 7 days.
No Serrano Pepper: Use jalapeño, or omit for a mild salsa.
No Ancho Chile Powder: Use smoked paprika or chili powder instead.
No Cotija: Omit, or use feta instead.