Easy Breakfast Tacos
Made with fresh tortillas, avocado, egg, and salsa, easy breakfast tacos are perfect any time of day. The ingredients list is short and customizable, and you can add whatever toppings you like.
I mostly enjoy easy breakfast tacos towards the end of the week. It's not some sort of special Sunday brunch treat - I'm just running out of groceries. By that point, I'm stuck with some eggs, little bits of vegetables, and assorted pantry items. Eggs with canned black beans sound like a sad dinner, but BREAKFAST TACOS sound amazing.
The recipe looks really difficult, but most of the difficulty comes from making homemade flour tortillas. The rest just describes how to cook eggs and assemble tortillas.
For a much easier recipe, you can substitute any sort of carbs for the homemade tortillas. The most obvious choice would be store bought tortillas, but you could also try bread, potatoes, or matzah if you still have some...
- 1 tablespoon of oil
- ½ cup of flour + 1 tablespoon for rolling out the tortillas
- ¼ cup of water
- ¼ teaspoon of salt
- 2 eggs
- ½ avocado, sliced
- 2 tablespoons of salsa
- Mix together ½ cup of flour and ¼ cup of water. Knead until it forms a smooth dough. Set aside.
- Heat up 1 teaspoon of oil in small pan over medium heat.
- When the oil is hot, crack in 2 eggs. Don't touch the eggs, and let them cook for 2-3 minutes.
- To cook the top of the egg, you can cover the pan. You can also flip over the egg and cook for a minute on the other side.
- When the whites are opaque and the yolk is done to your liking, turn off the heat, and gently transfer the eggs to a plate. You don't have to wash the pan, but you should remove any egg residue.
- Roll out the tortillas. Put 1 tablespoon of flour on a flat surface. Divide the dough into 2 balls, and roll out each ball into a thin circle.
- To cook, heat up 1 teaspoon of oil in the pan over medium-low heat.
- When the oil is hot, place a tortilla in the pan. Cook the first side for about 3 minutes, flip over the tortilla, and continue cooking for about another 2 minutes.
- Remove the tortilla from the pan, and repeat the process with the other tortilla.
- Top each tortilla with 1 fried egg, 1 tablespoon of salsa, and ¼ avocado.
- Serve immediately.
- Oil: Used for cooking the eggs and homemade flour tortillas. You can use any neutral oil or butter.
- Flour + water: Used for making the homemade flour tortillas. You can substitute half of the flour for cornmeal, or you can substitute corn flour. You could also make other flour water recipes. Store-bought tortillas would be even easier.
- Salt: Seasons the homemade flour tortillas.
- Eggs: Something to eat on the easy breakfast tacos. For a vegan option, you can substitute tofu scramble. The recipe features fried eggs, but you could also make scrambled or pan poached eggs.
- Avocado: Something to eat on the easy breakfast tacos. Guacamole would also work well.
- Salsa: Adds flavor. I used Trader Joe's corn and chile salsa.
- Add-ins: You can add anything that would work well on a burrito - black beans, diced tomato/onion, corn, cheese, sour cream, cooked meat.
Step by Step Photos
There's lots of photos, so here's the grand overview:
- Make dough for tortillas.
- While the dough rests, cook the eggs.
- Roll out and cook the tortillas.
Alternatively, you could make cornbread for one instead of tortillas so you don't have to roll out dough.
The hardest part is probably making tortillas from scratch. For even easier breakfast tacos, you can always use store-bought tortillas.
Start by adding 1/2 cup of flour, 1/4 cup of water, and 1/4 teaspoon of salt to a small bowl. I used a 1/2 cup measure to measure flour and then filled it up halfway to measure the water. You can eyeball the salt.
Stir the mixture, and knead until it forms a smooth dough. If you need (haha) more help, you can see the post on homemade flour tortillas. Set aside.
Fry the eggs
The recipe features fried eggs, but you could also make scrambled or pan poached eggs.
Heat up 1 teaspoon of oil in small pan over medium heat. When the oil is hot, crack in 2 eggs. Don't touch the eggs, and let them cook for 2-3 minutes.
By this point, the whites look mostly set, but still a bit liquidy. To finish cooking the tops, you can flip the eggs over and cook a minute on the other side. Eggs often break when I flip them, so I cover the pan instead.
As usual, I can never find a lid to cover the pan. Today's makeshift lift is the top of a bamboo steamer basket. Let the eggs cook for a minute or so - the steam will finish cooking the whites.
When the whites are opaque and the yolk is done to your liking, turn off the heat, and gently transfer the eggs to a plate.
You can cook the tortillas in the same pan. You don't have to wash it, but you should remove any egg residue so it doesn't burn.
Roll out the tortillas. Put 1 tablespoon of flour on a flat surface. Divide the dough into 2 balls, and roll out each ball into a thin circle. You don't have to be terribly precise, but there's a spoon for size comparison.
To cook, heat up 1 teaspoon of oil in the pan over medium-low heat. When the oil is hot, place a tortilla in the pan.
Cook the first side for about 3 minutes, flip over the tortilla, and continue cooking for about another 2 minutes. You can see the step by step guide for homemade flour tortillas for more details on the cooking process.
Remove the tortilla from the pan, and repeat the process with the other tortilla.
Now, you can slice the avocado. Top each tortilla with 1 fried egg, 1 tablespoon of salsa, and 1/4 avocado. Serve immediately.
Props to you if you can eat this neatly. I devoured the easy breakfast tacos immediately after the photoshoot and proceeded to get egg yolk everywhere.
Oh, no! What about the other half of the avocado? You might read about fancy avocado storage mechanisms (lemon juice! onion!), but it suffices to tightly plastic wrap the top, and it'll be okay for a day or so. Eat the other half later for a snack. You can also put it on leftover salsa rice or Mexican tofu scramble.
Want more cheap and easy recipes? Stay connected: