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Southwest Breakfast Egg Tacos

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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! 

Southwest Breakfast Egg Tacos in white platter

SOUTHWEST BREAKFAST EGG TACOS 

This fall, I’ve partnered with the Ohio Poultry Association and experts from other top egg farming states to share easy dinner recipes to keep busy weeknights stress-free. 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?

Check out DishOnEggs.com for dozens of deliciously quick, family-friendly recipe ideas to add to your weekday dinner routine! 

Southwest Breakfast Egg Tacos in white platter and onion

HOW DO YOU COOK SCRAMBLED EGGS?

  1. Always use a skillet with a nonstick coating or a well seasoned cast iron pan for the best results. You don’t want your eggs to stick!
  2. Break the eggs into a bowl with a tablespoon of milk {or water}, some salt and pepper and any spices you like. I find the milk helps to fluff up the eggs and flavor them a bit but water is fine for those that don’t want milk or can’t have it. 
  3. Use a large mixing bowl and a whisk or a fork to beat the eggs for about 1 minute. You want to get the milk/water and spices mixed together nicely with the eggs.
  4. Warm your skillet to medium-low or medium before using and then coat it with a non-stick spray, oil or butter. 
  5. Pour the eggs into the skillet and remember to not turn the heat higher than medium-low or medium. 
  6. 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. 
  7. Begin breaking up the scramble, quickly turn uncooked areas and keep the scramble moving to make sure that all surfaces cook evenly.
  8. Remove the eggs from the skillet and place them on a tortilla along with your favorite toppings! 

Southwest Breakfast Egg Tacos with cilantro

WHAT INGREDIENTS ARE IN EGG TACOS?

EGGS: Eggs are the start of these breakfast tacos and make a protein packed meal. We love eating these tacos for breakfast, lunch or dinner. They come together easily which means they are a nice weekday option when things are busy! 

BEANS: Black beans add additional protein and are a nice addition to any taco recipe. 

CHEESE: What is a taco recipe without 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! 

SOUTHWEST TOPPINGS: What is a taco without all those delicious toppings? Some of my favorites are sour cream, lettuce, red onion, cilantro and avocado. 

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! 

Southwest Breakfast Egg Tacos with salsa

WHAT MODIFICATIONS CAN I MAKE TO 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.

Southwest Breakfast Egg Tacos with Cotija Cheese

ARE EGGS GOOD FOR YOU?

  1. There’s no better way to help the kids recharge after big school days than with a nutritious dinner featuring eggs! One large egg boasts six grams of high-quality protein, no sugar and zero carbs—all for just 70 calories. 
  2. Eggs are an excellent source of choline, a nutrient kids need but often lack. Choline is essential for kids’ brain development and helps them retain information and concentrate in the classroom.

WHAT IS EGG FARMING LIKE IN OHIO?

Ohio produces a lot of eggs! There’s a good chance the eggs you ate for breakfast are from an Ohio egg farm! 

  1. Did you know that Ohio is ranked No. 2 in the nation for egg farming? Ohio is home to 30 million egg-laying hens that lay about 9 billion eggs each year!  
  2. Ohio’s egg farmers work hard 365 days a year to provide excellent care to their hens, protect the environment for future generations and ensure safe, nutritious, high-quality eggs they for families near and far. 
  3. Ohio egg farmers know that happy hens lay healthy eggs! The state’s egg farmers are committed to providing excellent care for their hens, including constant access to fresh food and water and safe, comfortable housing in temperature-controlled barns.

Southwest Breakfast Egg Tacos with cheese

Recommended products:

Whisk 

Mixing Bowls

Egg Spatula 

Cast Iron Skillet 

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Southwest Breakfast Egg Tacos in white platter

Southwest Breakfast Egg Tacos

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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! 

Ingredients

  • 8 eggs
  • 2 Tablespoons milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon salt
  • 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

ADDITIONAL TOPPINGS

  • Avocado 
  • Red onion 
  • Cheese 
  • Sour cream
  • Lettuce
  • Jalapeños 

Instructions

  1. In a medium size bowl beat the eggs with the milk, chili powder, cumin, salt and pepper.
  2. 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.
  3. 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. 
  4. Begin breaking up the scramble, quickly turn uncooked areas and keep the scramble moving to make sure that all surfaces cook evenly.
  5. Heat the flour tortillas either on a skillet or in the microwave. if you like them warm.
  6. 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!

Today’s post is sponsored by the Ohio Poultry Association. As always, opinions are 100% my own. 

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