Breakfast Egg tacos
Start your day strong with these 2-Style Breakfast Tacos: simple, customizable, and loaded with fresh ingredients!
Type 1 brings a classic veggie-packed scramble with spinach, cherry tomatoes, garlic, and creamy avocado for heart-healthy fats and potassium.
Type 2 offers a Mediterranean-inspired twist with peppery arugula, briny Kalamata olives, sun-dried tomatoes, and a sprinkle of parmesan for umami richness.
Both use corn tortillas for gluten-free goodness, extra egg whites for boosted protein, and bold seasonings to elevate flavor without extra calories.
Whether you’re craving greens or savory bites, these tacos deliver balanced macros, micronutrients, and satisfaction in under 10 minutes, ideal for busy mornings!
Let’s dig in!
Total time: 10 Minutes | Prep Time: 5 Minutes | Cook Time: 5 Minutes
Servings: 1
Ingredients
Spinach & Avocado Breakfast Tacos
2 small corn tortillas (6-inch)
2 large eggs
¼ cup egg whites
6 cherry tomatoes, halved
1 cup packed fresh spinach
1 tbsp minced garlic
½ avocado, sliced or mashed
1 tbsp chopped fresh cilantro
Dried oregano, garlic salt, and fresh cracked pepper to taste
Arugula & Parmesan Breakfast Tacos
2 small corn tortillas (6-inch)
2 large eggs
¼ cup egg whites
1 cup fresh arugula
1 oz parmesan cheese, shaved or grated
5 kalamata olives, halved
1 tbsp chopped sun-dried tomatoes (oil-packed, drained)
Dried parsley, dried oregano, garlic salt, and fresh cracked pepper to taste
Instructions:
Warm Tortillas: Heat a dry skillet over medium heat. Warm corn tortillas 30–60 seconds per side until soft and lightly toasted. Wrap in foil or a towel to keep warm.
Scramble Eggs: In a small bowl, whisk eggs + egg whites with a pinch of garlic salt and pepper. Heat a non-stick skillet over medium heat with a light spray of oil if needed. Add minced garlic; sauté 30 seconds until fragrant.
Cook Veggies & Eggs:
Type 1: Add spinach and cherry tomatoes; cook 1–2 minutes until spinach wilts. Pour in egg mixture; scramble gently until set (2–3 minutes).
Type 2: Add arugula, olives, and sun-dried tomatoes; cook 1 minute until arugula wilts slightly. Pour in egg mixture; scramble gently until set (2–3 minutes).
Assemble Tacos: Divide egg mixture between the 2 warm tortillas.
Type 1: Top with sliced/mashed avocado and chopped cilantro; sprinkle oregano and more pepper.
Type 2: Top with parmesan cheese (it melts slightly from heat); sprinkle parsley, oregano, and pepper.
Serve: Enjoy immediately—fold or eat open-face. Add hot sauce or salsa if desired.
Nutrition Facts
Per two tacos - 1 serving
Spinach & Avocado
440 calories | 26 g protein | 30 g carbs | 22 g fat | 9 g fiber
Arugula & Parmesan
430 calories | 30 g protein | 30 g carbs | 20 g fat | 6 g fiber
GF, lacto-ovo vegetarian
Tatum’s Recipe Hacks:
🍫 For more protein, add cottage cheese to egg mixture
❓ 🧀 Did you know? Parmesan cheese high protein, calcium, potassium AND probiotics!
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
Schedule your consult below!
Cheers to thriving together!
