Breakfast Tacos

Breakfast Tacos

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Mikekey *


A soft taco for breakfast. If you like it hotter, sub pepper-jack cheese.


★★★★★ 1 vote

20 Min
15 Min


  • 1/2 medium
    yellow onion, chopped
  • 1
    jalapeno pepper, seeded and diced
  • 1/2
    sweet red bell pepper, seeded and chopped
  • 5 Tbsp
    olive oil
  • 6
    eggs, separated
  • 2 Tbsp
  • 1 Tbsp
    chili powder
  • ·
    salt and pepper, to taste
  • 4
    flour tortillas, taco size
  • 4 oz
    monterey jack cheese, shredded
  • 1 large
    tomato, chopped
  • ·
    picante sauce, to taste

How to Make Breakfast Tacos


  1. Preheat oven broiler.
  2. Heat 2 tablespoons oil in skillet and saute onion and peppers until soft.
  3. Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers.
  4. Beat egg whites separately until stiff. Fold into egg yolk mixture.
  5. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown.
  6. Heat tortillas.
  7. To serve, divide egg mixture into four parts. Place a piece of egg mixture in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.

Printable Recipe Card

About Breakfast Tacos

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southwestern

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