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+ servings

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 tacos
Calories 587kcal
Author Stephanie Simmons


  • 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


  • 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!


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!


Calories: 587kcal