Tacos for Breakfast? ¿Por qué no?

It’s morning, you’re hungry, you’re in a rush, be it to go to work, to school, or to have some fun. You don’t have a lot of time. You need to feed just yourself — or you have a host of hungry mouths, cheeping like baby birds. And maybe, just maybe, you need your breakfast to be portable.

One of our favorite go-to breakfasts in these circumstances is breakfast tacos…or, as they’re often referred to in our home, “egg roll-ups.” 😉

Of course, as with nearly all “breakfast” foods, these can also be a quick, tasty, and portable lunch or supper, as well.

As with anything, you can vary the fillings, making them more complicated — as does director Robert Rodriguez, who starts by making his own tortillas and does up a filling with fried potatoes, scrambled eggs, diced tomatoes, diced jalapeño, and fried corn tortillas for a kind of  take on “migas“:


— or you can keep it as pure and simple as egg, cheese, and some salsa, which is how we often do it.

This is about as easy to make for a crowd as it is for one. It’s easy to keep it vegetarian/ meatless if you want. It’s also handy to make when you have folks wanting/needing breakfast at different times, and can be a great way to help use leftover beans or taco-seasoned ground meat — or it can be a great way to stretch out some breakfast sausage into more servings, if desired. By making them taco-sized, it’s easy for people to eat as much or as little as they want — a lighter appetite may eat just one, whereas a heartier appetite may eat two or three (or more!). And because it’s easy enough to have some variance in how you fill and dress the taco, everyone gets a breakfast to their own liking.

You can make this with eggs or with egg substitute — and, of course, I use reduced fat cheese and, when I include sausage or taco-seasoned ground meat, I use reduced-fat pork or turkey sausage or a lean (93/7 or greater) ground meat. You could also use some lean luncheon meat, if desired. I also often use the Mission Carb-balance tortillas, as well, which add in fiber effortlessly without any sacrifice in taste. Another tasty way to add in fiber, along with more protein, is to add in some rinsed and drained canned beans, such as black beans or pintos, or beans leftover from another meal.

You can use the fajita-sized or the soft-taco sized flour tortillas. Of course, you can also use burrito-sized tortillas if you want to make a breakfast burrito instead, but I prefer the flexibility of the smaller, more manageable serving size of the taco.

Breakfast Tacos (Feeds one or a crowd)

  • Eggs or egg substitute (depending upon how full you like your taco, what other fillings you made be including, and whether you’re using fajita-sized or soft-taco sized tortillas, allow 1 egg for every 1 to 2 tortillas)
  • Flour tortillas
  • Optional additional fillings: crumbled sausage (reduced fat or vegetarian), taco-seasoned ground meat, black or pinto beans, lean luncheon meat, diced ham, crumbled bacon (I would use turkey bacon) or vegetarian bacon
  • Condiments/toppings to taste: Shredded cheese (we used reduced fat) (NOTE: If you don’t have shredded cheese, you can use some sliced or crumbled cheese), salsa or taco sauce, diced tomato, sliced black olives, jalapeño, light sour cream or fat-free Greek yogurt — whatever you have on hand that strikes your fancy



  1. Beat desired number of eggs lightly with a fork or whisk. Season to taste with salt (I often use a bit of seasoned salt), coarse ground black pepper, and a wee splash of Tobasco, if desired. Add in a splash of milk (about a tablespoon or so per egg), if desired.
  2. Spray a non-stick skillet with cooking spray or melt a bit of butter or margarine in the pan. Heat over medium-high heat; pour in beaten, seasoned eggs. Stir eggs as cook with a spatula, reducing heat if needed to keep eggs from burning, until eggs are cooked but still moist.
  3. Heat tortillas (I like to steam them between damp paper towels in the microwave).
  4. Fill tortilla with scrambled egg. Add in any additional fillings, if desired. Top with desired condiments, fold, and eat!

It’s a yummy smell to greet you in the morning. 🙂


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Eggs, Main Dish, Sandwich, TexMex, Vegetarian/Meatless and tagged , , , . Bookmark the permalink.

5 Responses to Tacos for Breakfast? ¿Por qué no?

  1. Pingback: It’s Mexico’s Independence Eve | That Smells Yummy!

  2. Wendy says:

    Everybody I know loves a breakfast sandwich or burrito, so I’ll pass this recipe along.

  3. Pingback: Feliz Sesquicentennial! | That Smells Yummy!

  4. Pingback: Late to the Party | That Smells Yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s