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Make these Southwest Breakfast Egg Tacos for a protein packed breakfast, lunch or dinner! These tacos use eggs as the base and pair your favorite Southwest ingredients including black beans, cheese, cilantro, salsa and red onion. Your whole family will love these!
Eggs aren’t just for breakfast—they add protein, flavor and texture to dinner dishes, too.
From tacos and pizzas to salads and pasta, everything is better when you put an egg on it!
These Southwest Breakfast Egg Tacos are a protein packed, quick dinner that is perfect for back-to-school.
Just because the name says breakfast doesn’t mean they can’t be eaten for dinner, right?
Table of Contents
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Eggs: Eggs are the start of these breakfast tacos and make a protein packed meal.
- Beans: Black beans add additional protein and are a nice addition to any taco recipe.
- Cheese: I used shredded cheddar cheese but use whatever you like. I also enjoy pepper jack, cotija cheese or monterey jack.
- Salsa: Feel free to add whatever salsa you enjoy most. I especially like making a homemade salsa verde or an avocado salsa verde.
- Spices: I like adding chili powder and cumin to my eggs to add spice to them! Feel free to leave that out or add whatever spices you enjoy. Hot sauce is also a nice addition if you like spicy tacos!
- Tortillas: I like to buy small tortillas or even street taco tortillas. I think he smaller taco shells work nicely for egg tacos. Feel free to use whatever you fancy!
Ways to Modify these Breakfast Tacos
- Meat: There are some nice options you can add to these breakfast tacos. I like to add breakfast sausage or bacon to mine. Sometimes if I have leftover carnitas or grilled flank steak I will add that.
- Potatoes: Potatoes make a nice addition to breakfast tacos. Try these breakfast potatoes or hash browns.
- Vegetables: Sauté whatever vegetables you have on hand. I especially like zucchini, bell pepper or poblanos.
Storage Tips
These tacos are best eaten right away but you can store the leftover egg mixture in an airtight container for up to 2 days.
More Egg Recipes
Vegetarian
Breakfast Egg Muffins
Vegetarian
Sweet Southern-Style Egg Salad
Breakfast
Vegetarian Breakfast Egg Burritos
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Southwest Breakfast Egg Tacos
Ingredients
- 8 eggs
- 2 tablespoons milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1- 15 ounce can black beans, drained
- 1/2 cup Salsa
- 1/4 cup fresh cilantro, chopped
- 6-8 small flour tortillas
Instructions
- In a medium size bowl beat the eggs with the milk, chili powder, cumin, salt and pepper.
- Place a medium size skillet on the stovetop and heat over medium-low or medium heat. Once heated spray with non-stick spray, or add a small pad of butter and heat until the butter is melted.
- Pour the eggs into the skillet and remember to not turn the heat higher than medium-low or medium.
Use a spatula to begin pulling the cooked outer edges in towards the center of the eggs. Then move the spatula around the edge of the skillet pulling the edges towards the center. As they begin to scramble you will keep turning the uncooked eggs with a spatula until all of the eggs are cooked. - Begin breaking up the scramble, quickly turn uncooked areas and keep the scramble moving to make sure that all surfaces cook evenly.
- Heat the flour tortillas either on a skillet or in the microwave. if you like them warm. Layer the eggs, black beans, salsa, cilantro and cheese along with any additional toppings you want. Enjoy warm immediately!
Notes
- Feel free to add additional ingredients like cooked sausage or bacon, breakfast potatoes or even pulled pork or carnitas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was really excited about this recipe but is there a typo for the pepper? 8 teaspoons is a very excessive. That is one teaspoon of pepper for every egg. I did 3 teaspoons of pepper I feel like if I had used more it would have rendered the eggs inedible. Other than that the recipe was delicious with 3 teaspoons of pepper.
Oh goodness- it should be 1/8 teaspoon of pepper. I am sorry about that. I am switching it now.
@Julia,
No problem! I started putting the teaspoons of pepper in and I’m glad I was paying attention. The recipe is really good. I am glad I found it.
so glad you realized! I wouldn’t want you to make something and have to throw it all away. Thanks for the kind words! <3