Why You’ll Love This Recipe
These breakfast tacos are quick to assemble and endlessly versatile. You can make them as simple or loaded as you like, and they’re easy to adapt for different dietary needs. The combination of spicy, creamy, and fresh flavors makes every bite exciting. Best of all, they’re perfect for meal prep, making your mornings faster and more delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk or cream (optional, for fluffier eggs)
- Salt and pepper
- Spicy breakfast sausage or black beans
- Olive oil or butter
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Flour or corn tortillas
- Jalapeños, sliced
- Hot sauce or salsa
- Fresh cilantro, chopped
- Avocado or guacamole (optional)
- Lime wedges (for serving)
Directions
- In a bowl, whisk together the eggs, milk (if using), salt, and pepper.
- In a skillet over medium heat, cook the spicy breakfast sausage until browned and fully cooked. If using beans, warm them through with a pinch of chili powder.
- Remove the sausage or beans and set aside. Wipe out the skillet if necessary.
- Heat a bit of olive oil or butter in the skillet and scramble the eggs until just set.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos by adding scrambled eggs, sausage or beans, shredded cheese, jalapeños, and desired toppings into each tortilla.
- Drizzle with hot sauce or salsa and garnish with fresh cilantro and avocado.
- Serve with lime wedges on the side.
Servings and timing
This recipe makes approximately 4 breakfast tacos.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: About 20 minutes
Variations
- Vegetarian: Swap the sausage for spicy black beans, tofu scramble, or sautéed veggies.
- Vegan: Use tofu scramble, dairy-free cheese, and avocado.
- Low-carb: Serve in lettuce wraps or low-carb tortillas.
- Extra spicy: Add chipotle peppers, chili flakes, or use pepper jack cheese.
- Tex-Mex style: Add pico de gallo, sour cream, and refried beans.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the eggs and sausage/beans gently in a skillet or microwave.
Assemble tacos just before serving for best texture and flavor.
Tortillas can be reheated in a dry skillet or wrapped in a damp paper towel in the microwave.
FAQs
Can I make these ahead of time?
Yes, prepare the fillings in advance and store them separately. Assemble when ready to eat.
What’s the best tortilla for breakfast tacos?
Both flour and corn work well. Flour tortillas are soft and pliable, while corn adds a bit more flavor.
How do I keep scrambled eggs from overcooking?
Cook them over low heat and remove them from the pan while still slightly soft—they’ll finish setting off the heat.
Can I freeze breakfast tacos?
Yes, wrap assembled (but cooled) tacos tightly in foil and freeze. Reheat in the oven or microwave before serving.
Are these tacos spicy?
They can be as spicy or mild as you prefer. Control the heat with your choice of sausage, peppers, and salsa.
What can I use instead of sausage?
Try spicy beans, seasoned tofu, tempeh, or chopped veggie chorizo for a plant-based option.
Can I make this dairy-free?
Yes, skip the cheese or use a dairy-free alternative, and use oil instead of butter for the eggs.
What cheese works best?
Cheddar, pepper jack, Monterey Jack, or any melty cheese you enjoy.
How can I make them more filling?
Add potatoes, refried beans, or extra eggs to boost volume and satiety.
Can I serve this for brunch?
Absolutely. Pair with fruit, coffee, or a brunch cocktail for a festive morning meal.
Conclusion
Spicy Breakfast Tacos are the ultimate way to start your morning with energy and flavor. They’re quick, customizable, and packed with protein and spice to keep you full and satisfied. Whether you’re feeding a crowd or making a solo breakfast, these tacos are sure to bring heat, texture, and joy to your plate.
PrintSpicy Breakfast Tacos
Spicy Breakfast Tacos are flavorful, protein-packed morning meals filled with scrambled eggs, spicy sausage or beans, cheese, and bold toppings. Perfect for a quick breakfast, weekend brunch, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 tacos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 2 tbsp milk or cream (optional)
- Salt and pepper to taste
- 1/2 cup spicy breakfast sausage or 1/2 cup black beans
- 1 tbsp olive oil or butter
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 4 flour or corn tortillas
- 1 jalapeño, thinly sliced
- Hot sauce or salsa, to taste
- 2 tbsp fresh cilantro, chopped
- 1 avocado or 1/2 cup guacamole (optional)
- 1 lime, cut into wedges (for serving)
Instructions
In a bowl, whisk together eggs, milk (if using), salt, and pepper.
- In a skillet over medium heat, cook the sausage until browned and cooked through. If using beans, warm with a pinch of chili powder. Set aside.
- Wipe out the skillet if needed, then add olive oil or butter and scramble the eggs until just set.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Assemble each taco with scrambled eggs, sausage or beans, shredded cheese, and jalapeños.
- Add toppings like hot sauce, salsa, cilantro, and avocado or guacamole.
- Serve warm with lime wedges on the side.
Notes
- Use low heat to keep scrambled eggs soft and fluffy.
- Customize heat level with milder or spicier ingredients.
- Store taco fillings separately and assemble fresh for best results.
- Great for meal prep or freezer-friendly breakfast options.
- Add roasted potatoes or refried beans for a heartier meal.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg
