Breakfast Tacos

I am always looking for something new and interesting to serve for breakfast and “brinner,” which is what my kids call breakfast for dinner. Even though I was so tired of scrambled eggs, I was really interested when I found a recipe for Huevos Rancheros.  But I really wanted more fresh ingredients than in Huevos Rancheros. After playing with the recipe for awhile, I created breakfast tacos, a refreshing twist on an old favorite. My version has a bit more fresh ingredients and is served more fresh ingredients with pico de gallo instead of warm salsa.

Be creative with your ingredients and try different toppings. For these breakfast tacos, I had some leftover chicken breast that I chopped up and added to the refried beans. Try adding some chorizo or ground beef to the tacos instead. You can also swap swiss chard or kale in place of the lettuce.

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Breakfast Tacos

A refreshing twist on an old favorite.

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Course

Breakfast

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 8 Organic tortillas corn
• 3 tbsp Organic olive oil divided
• 8 Organic eggs cooked to your preference, I cooked them sunny side up for recipe
• 2 cups Organic refried beans If you are gluten free, use gluten free refried beans
• 2 cups Organic lettuce chopped
• 2 cups Organic pico de gallo see recipe below
• 2 cups Organic mexican cheese blend you can substitute cojita. If you are gluten free, use a gluten free blend
• 1 lb Organic chicken, ground beef or chorizo cooked and chopped (optional)
• 1 Organic avocado pitted and sliced (optional)
• 1/4 cup Organic cilantro diced (optional)

Course Breakfast Cuisine Mexican Prep Time 15 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 8 Organic tortillas corn 3 tbsp Organic olive oil divided 8 Organic eggs cooked to your preference, I cooked them sunny side up for recipe 2 cups Organic refried beans If you are gluten free, use gluten free refried beans 2 cups Organic lettuce chopped 2 cups Organic pico de gallo see recipe below 2 cups Organic mexican cheese blend you can substitute cojita. If you are gluten free, use a gluten free blend 1 lb Organic chicken, ground beef or chorizo cooked and chopped (optional) 1 Organic avocado pitted and sliced (optional) 1/4 cup Organic cilantro diced (optional)

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Instructions

1. Prepare pico de gallo. Set aside.
2. Rinse, drain and chop the lettuce. Set aside.
3. In a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warm.
4. Divide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set aside.
5. Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs.
6. Spread 1/4 cup refried bean mixture on each tortilla.
7. Add 1/4 cup chopped lettuce to each tortilla.
8. Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo.
9. Garnish with fresh avocado slices and chopped cilantro, if desired.
10. Serve immediately.

Recipe Notes

Click here for the pico de gallo recipe.

This Breakfast Tacos recipe is organic and can be gluten free with ingredient substitutions.

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Jessica MacDonald