Easy Breakfast Tacos

Breakfast tacos made with flour tortillas filled with seasoned scrambled eggs, pico de gallo, shredded Monterey jack cheese, topped with fresh cut slices of avocado.

Easy breakfast tacos are a must add to menu planning.  It’s a deliciously simple recipe. This family friendly recipe is a perfect freezer ready meal!

Easy Breakfast Tacos #easy #breakfast #tacos

Easy Breakfast Tacos

Easy breakfast tacos are not only great tasting but inexpensive and full of time saving options. 

I love this easy, out the door, back on track, kind of recipe bite!  Breakfast Tacos are not only fairly quick to make, you can actually simplify your morning by making them ahead and freezing them.  I’ve included all of the directions on how I freeze this recipe below.

My favorite side dish to serve with this breakfast recipe?  Fruit salad; yummy, yummy!

Here us a printable version of this recipe for your convenience:

Easy Breakfast Tacos

Breakfast tacos made with flour tortillas filled with seasoned scrambled eggs, pico de gallo, shredded Monterey jack cheese, topped with fresh cut slices of avocado.


  • 2 – 8” flour tortilla rounds
  • 4 large eggs
  • 1/8 cup low fat milk
  • 2 tablespoons salsa, mild or medium
  • 2 – 4 tablespoons pepper jack cheese, shredded
  • Nonstick cooking spray


Preheat the oven to 375 degrees.

Whip the eggs and milk together in a bowl with a whisk or fork. 

Cook the eggs in a scrambled fashion over medium heat in a pan that has been
coated with the nonstick cooking spray. 

Stir in the salsa once the eggs are fully cooked and let it warm

Fold the tortilla round in half and fill it with the eggs/salsa mixture. 

Top the eggs and salsa with the shredded cheese. 

Bake the filled tortillas for approximately 5 – 7 minutes on a baking sheet that has
been coated with the nonstick cooking spray; until the wrap is crispy around the edges and the cheese is melted.

This recipe yields two Breakfast Tacos.

Extra Tips for this Family Friendly Recipe 

Freeze this recipe: Follow the recipe directions, but don’t bake them.  Instead, place them on a baking sheet that’s covered with parchment paper & then freeze them for a couple of hours.  Once they are frozen, wrap them individually in parchment paper and foil and keep them frozen in a freezer bag or other airtight container.  Then when you are ready, pre-heat the oven & bake them up for a quick, on the run, balanced bite.

Cooking the eggs by microwave: Whip the eggs together. Place them in a butter-coated glass dish and microwave on high for one minute. Remove the dish with an oven mitt and stir. Continue to cook the eggs at one-minute intervals, stirring in between, until the eggs are fully cooked.

Save time:  Purchase shredded cheese vs. block cheese that you have to shred.  

My homemade Salsa:  I like to make Breakfast Tacos with my homemade salsa recipe.  

My Salsa Recipe by Jodie Fitz

1 cup diced red grape tomatoes
½ cup finely chopped Vidalia onions
½ cup green bell pepper, finely diced
2 tablespoons chopped cilantro, fresh
1 tablespoon balsamic vinegar
1 clove garlic, finely minced

Stir together the diced tomatoes, finely chopped Vidalia onions, the diced peppers, the chopped fresh cilantro & the minced garlic. Set aside.

Note: You can pulsate the ingredients together in a mini chopper or food processor.

A little extra taco love: Fold one taco shell in half. Using clean kitchen scissors, cut the tortilla semi-circle into the shape of a half heart. Repeat the process with a second tortilla wrap. Double the above recipe, and fill the taco halves. Bake as directed above. Put the two halves together to make one heart filled breakfast.

More taco yum?  Want more taco fun in the morning?  Check out my berry breakfast taco recipe:

Easy Berry Breakfast Tacos

Berry Breakfast Taco Recipe  

Looking for a fun activity for the kids while your easy breakfast tacos are cooking?  Check out this taco word search I found at education.com.  Click Here.

18 Comments on “Easy Breakfast Tacos”

  1. Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Hope you enjoy your new Red Plate and have a great weekend.
    Come Back Soon,
    Miz Helen

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