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Home » Recipes » 7 Ingredients or less

quick breakfast tacos

April 13, 2018 8 Comments

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Hellooo breakfast tacos! I love tacos. Lately, I’ve been making tacos with absolutely anything and everything we have in the kitchen.

Random leftover meat? Check. Copious amounts of cheese? Check. Random veggies that are left in the bottom of the veggie drawer? Check. Salsa? YES.

Quick Breakfast Tacos - Crazy easy breakfast tacos, made with soft scrambled eggs, sautéed kale, fire-roasted tomato salsa, corn tortillas and a generous sprinkle of cheese. So delicious! #easyrecipes #breakfastrecipes #glutenfreebreakfast #tacos #breakfasttacos #vegetarianrecipes #bluebowlrecipes | bluebowlrecipes.com this recipe

My taco-obsession is R-E-A-L.

You know those days when there’s not really any food left in the fridge – well, not any prepared food that is – and you’re superrrr hungry but not really in the mood to cook?

That’s exactly how these breakfast tacos came into existence. The fridge was running on empty, I had a little kale left in the veggie drawer, a few eggs, half a jar of salsa, and some corn tortillas.

Lightbulb.

Scrambled egg + kale + fire-roasted salsa in a corn tortilla = BREAKFAST TACOS.

quick breakfast tacos

Yes – one of the best accidents to ever happen in my kitchen. The best part? Grant LOVED them and ate 4 in one sitting! Even though they were loaded with kale! What is even happening right now?!?

If you’re a kale skeptic, let this be a lesson to you – tacos. are. magic.

(Grant had to add meat to his, in typical Grant fashion, but you win some you lose some, right??)

quick breakfast tacos

Oh, and when I re-made them for this blog post, I obviously added copious amounts of cheese because 1) we live in Wisconsin and 2) how could we not??

Our cheese drawer in the fridge is one thing that’s never empty, even when the rest of the fridge is.

I like feta cheese, and that’s what I used here but you could use any type – Cotija cheese would be yummy too! And, it has that great crumbly texture like feta.

quick breakfast tacos

Here’s a little tip for your scrambled eggs – cook them slowly on low heat. It makes for the BEST eggs. If you don’t like scrambled eggs, try this with a fried egg!

I have been having a moment with fried eggs lately and they are goooooddd.

quick breakfast tacos

For your salsa – any kind will work, but we especially love a fire-roasted tomato salsa that we found at Aldi! (not sponsored, we just like Aldi and that salsa!)

The important thing here, people, is that you are making and eating and loving these tacos.

quick breakfast tacos

As always, I’d love it if you post a photo using #bluebowlrecipes if you make this recipe!

Quick Breakfast Tacos

Crazy easy breakfast tacos, made with soft scrambled eggs, sautéed kale, fire-roasted tomato salsa, corn tortillas and a generous sprinkle of cheese. So delicious!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 tacos
Calories: 587kcal
Author: Stephanie Simmons

Ingredients

  • 1 egg
  • 1 tbsp milk
  • 2 tbsp olive oil, divided
  • salt + pepper
  • 1 generous handful kale I used curly kale
  • salsa Fire-roasted is great!
  • 2 corn tortillas
  • feta or cotija cheese

Instructions

  • Heat a skillet over medium-low heat and add 1 tablespoon of the olive oil. Crack your egg into a small bowl, add a splash of milk (if desired) and some salt and pepper, and whisk until combined. Cook your egg in the pan over medium heat, using a silicone spatula to gently push the egg around. Cook until desired consistency/done-ness is reached. 
  • Add the other tablespoon of olive oil and add the kale. Cook until wilted. I like to press it into the pan with the back of my spatula to sort of char it a bit and speed up the process. 
  • Warm your corn tortillas in the pan on high heat - you likely won't need to add any more oil, but add a drop if the pan is dry. Press down with the spatula to get those lovely brown spots on the tortillas. 
  • Assemble your tortillas - I like to put half the scrambled egg and half the cooked kale in each tortilla and top with a little more pepper, a generous spoonful of salsa, and cheese! Enjoy!

Notes

I wrote this recipe to make one serving - which is two tacos. By all means, multiply the recipe to accommodate how many tacos you want and how many people you are feeding!

Nutrition

Calories: 587kcal
 

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Comments

  1. Camila Hurst says

    April 17, 2018 at 11:23 pm

    5 stars
    Tacos are the best! I’m loving this vegetarian version!

    Reply
    • Stephanie Simmons says

      April 18, 2018 at 7:46 am

      Thank you!! ❤️?

      Reply
  2. Jenn says

    April 13, 2018 at 8:59 pm

    5 stars
    Loving these speedy tacos – I’m always trying to sneak more veggies into my breakfasts! xo

    Reply
    • Stephanie Simmons says

      April 14, 2018 at 11:59 am

      Me too! ??

      Reply
  3. Nellie says

    April 13, 2018 at 8:23 pm

    5 stars
    Who doesn’t love tacos?! Who doesn’t love breakfast?! What a brilliant way to combine the two!!

    Reply
    • Stephanie Simmons says

      April 14, 2018 at 12:00 pm

      Thanks so much, Nellie!

      Reply
  4. Lisa says

    April 13, 2018 at 7:04 pm

    5 stars
    I make tacos all the time and I love a good breakfast taco! These look delicious!

    Reply
    • Stephanie Simmons says

      April 14, 2018 at 12:00 pm

      Thank you! ❤️

      Reply

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