Looking for a breakfast that’s both satisfying and quick to make?
These Egg and Avocado Breakfast Tacos are my go-to morning meal when I want something delicious without spending hours in the kitchen.
The combination of fluffy scrambled eggs, creamy avocado, and warm tortillas creates a breakfast that feels special but comes together in just minutes.
I’ve been making these tacos for years, and they never disappoint whether it’s for a busy weekday or a lazy weekend brunch!
These Egg and Avocado Breakfast Tacos are ready in just 15 minutes!
Breakfast Tacos
Breakfast tacos have become my morning ritual because they’re so versatile and satisfying.
The combination of protein-rich eggs and healthy fats from avocado keeps me full until lunch.
But there are so many other reasons to love this recipe:
- Ready in just 15 minutes from start to finish
- Customizable with your favorite toppings and seasonings
- Perfect balance of protein, healthy fats, and carbs
- Great for meal prep prepare components ahead of time
- Kid-friendly and easily adaptable for picky eaters
- Works for breakfast, brunch, or even breakfast-for-dinner
I first discovered breakfast tacos during a trip to Austin, Texas, where they’re practically their own food group!
However, I’ve simplified the recipe to make it doable for busy mornings while keeping all the flavors that make breakfast tacos so irresistible.
Ingredients
The beauty of these breakfast tacos is that they require simple ingredients you likely already have in your kitchen. Here’s what you’ll need to gather:
| Ingredient | Amount | Notes |
| Eggs | 6 large | Room temperature for best results |
| Avocados | 2 medium | Ripe but still firm |
| Corn tortillas | 8 (6-inch) | Flour tortillas work too |
| Sweet onion | 1/4 cup | Finely diced |
| Fresh cilantro | 1/4 cup | Roughly chopped |
| Shredded cheese | 1/2 cup | Monterey Jack or cheddar |
| Olive oil or butter | 1 tablespoon | For cooking eggs |
| Salt and pepper | To taste | |
| Salsa | 1/2 cup | Your favorite store-bought or homemade |
| Lime | 1 | Cut into wedges for serving |
Optional Add-ins and Toppings
One of the reasons I love breakfast tacos so much is how customizable they are. Here are some of my favorite additions:
Protein Options:
- Crispy bacon bits
- Chorizo or soyrizo
- Black beans
- Leftover grilled chicken
Extra Toppings:
- Diced bell peppers
- Sliced radishes
- Pickled jalapeños
- Sour cream or Greek yogurt
- Hot sauce
Equipments
The good news is that you don’t need any fancy equipment to make these breakfast tacos. Here’s what I use:
- Non-stick skillet or cast iron pan for cooking eggs
- Mixing bowl for whisking eggs
- Cutting board and sharp knife
- Spatula for scrambling eggs
- Small skillet or direct flame for warming tortillas (optional but recommended)
How to Make Egg and Avocado Breakfast Tacos
Making these breakfast tacos is so simple, which is why they’re perfect for busy mornings. Follow these easy steps for taco perfection:
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Prep Your Ingredients
Dice the onion, chop the cilantro, and slice the avocado. Having everything ready makes assembly quick and easy.
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Warm the Tortillas
Heat your tortillas in a dry skillet for about 30 seconds per side until they’re warm and pliable. You can also heat them directly over a gas flame for a nice char, or wrap them in a damp paper towel and microwave for 30 seconds. Keep them wrapped in a clean kitchen towel to stay warm.
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Scramble the Eggs
In a bowl, whisk together the eggs with a pinch of salt and pepper. Heat olive oil or butter in a non-stick skillet over medium-low heat. Add the diced onion and sauté for 1-2 minutes until softened. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still creamy, about 2-3 minutes. Sprinkle the cheese over the eggs and stir to incorporate.
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Assemble Your Tacos
Place a warm tortilla on a plate. Add a scoop of the cheesy scrambled eggs, a few slices of avocado, a sprinkle of fresh cilantro, and a spoonful of salsa. Repeat with remaining tortillas.
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Serve and Enjoy
Serve immediately with lime wedges on the side for squeezing over the tacos. Add any additional toppings you like!
Pro Tip: Don’t overcook your eggs! Remove them from the heat when they still look slightly wet – they’ll continue cooking from residual heat. This ensures creamy, not dry, scrambled eggs.
Recipe Variations
One of the reasons I make these breakfast tacos so often is because they’re so versatile. Here are some of my favorite ways to change them up:
Tex-Mex Style
Add black beans, corn, diced tomatoes, and a sprinkle of taco seasoning to your eggs. Top with pepper jack cheese and avocado slices.
Mediterranean Twist
Mix in spinach and feta cheese with the eggs. Top with diced cucumber, kalamata olives, and a dollop of Greek yogurt instead of salsa.
Veggie Loaded
Sauté bell peppers, mushrooms, and spinach before adding the eggs. Top with avocado and a sprinkle of nutritional yeast for a dairy-free option.
Try these delicious variations to keep breakfast exciting!
Tips for Perfect Breakfast Tacos
For the Best Eggs:
- Cook eggs over medium-low heat for creamy texture
- Add a splash of milk or water for fluffier eggs
- Season eggs before cooking for better flavor distribution
- Remove from heat when slightly underdone – they’ll continue cooking
For the Best Tacos:
- Always warm your tortillas – it improves flavor and flexibility
- Choose ripe but firm avocados that hold their shape
- Prep ingredients before starting to cook for faster assembly
- Serve immediately for the best texture and temperature
“The secret to amazing breakfast tacos is treating each component with care – from perfectly warming the tortillas to gently scrambling the eggs just until set.”
Make-Ahead and Storage Tips
Breakfast tacos are best enjoyed fresh, but you can prep components ahead of time to make morning assembly quick and easy:
- Prep ingredients: Dice onions, chop cilantro, and prepare other toppings up to 2 days ahead. Store in airtight containers in the refrigerator.
- Pre-cook proteins: If adding bacon or chorizo, cook it ahead and refrigerate for up to 3 days.
- Make-ahead eggs: While fresh is best, you can scramble eggs and refrigerate for up to 2 days. Reheat gently in the microwave or in a skillet with a splash of water.
- Avocado tip: Slice avocado just before serving to prevent browning.
Freezer-Friendly Option: You can freeze assembled breakfast tacos (without avocado and fresh toppings) wrapped individually in foil, then stored in a freezer bag for up to 1 month. To reheat, remove foil, wrap in a paper towel, and microwave for 1-2 minutes, or heat in a 350°F oven for 15-20 minutes.
Nutrition Information
These breakfast tacos aren’t just delicious – they’re nutritious too! The eggs provide high-quality protein, while avocados contribute healthy monounsaturated fats and fiber. Here’s the approximate nutrition information per serving (2 tacos):
| Nutrient | Amount | % Daily Value* |
| Calories | 450 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 310mg | 103% |
| Sodium | 520mg | 23% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 8g | 29% |
| Protein | 18g | 36% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Egg and Avocado Breakfast Tacos
These easy Egg and Avocado Breakfast Tacos are ready in just 15 minutes and make a perfect satisfying breakfast or brunch. Fluffy scrambled eggs and creamy avocado are wrapped in warm tortillas for a meal that’s both nutritious and delicious!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
4 (2 tacos each)
Calories
450 per serving
Ingredients
- 6 large eggs
- 2 medium ripe avocados, sliced
- 8 corn tortillas (6-inch)
- 1/4 cup diced sweet onion
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 1/2 cup salsa (store-bought or homemade)
- 1 lime, cut into wedges
Instructions
- Prep all ingredients: dice onion, chop cilantro, slice avocados, and have other toppings ready.
- Warm tortillas in a dry skillet for about 30 seconds per side until soft and pliable. Keep warm by wrapping in a clean kitchen towel.
- In a bowl, whisk eggs with a pinch of salt and pepper.
- Heat olive oil or butter in a non-stick skillet over medium-low heat. Add diced onion and sauté for 1-2 minutes until softened.
- Pour egg mixture into the skillet. Cook, stirring gently, until eggs are just set but still creamy, about 2-3 minutes.
- Sprinkle cheese over eggs and stir to incorporate. Remove from heat.
- To assemble: Place a warm tortilla on a plate. Add a scoop of cheesy scrambled eggs, a few slices of avocado, a sprinkle of fresh cilantro, and a spoonful of salsa.
- Serve immediately with lime wedges for squeezing over tacos.
Notes
- For the best texture, don’t overcook the eggs. Remove them from heat when they still look slightly wet.
- Choose ripe but still firm avocados that will hold their shape when sliced.
- Flour tortillas can be substituted for corn if preferred.
- Add additional toppings like bacon, black beans, or diced tomatoes to customize your tacos.
Ready to Enjoy Your Breakfast Tacos?
These Egg and Avocado Breakfast Tacos have become my go-to morning meal because they’re so quick, nutritious, and endlessly customizable.
The combination of fluffy eggs, creamy avocado, and warm tortillas creates a satisfying breakfast that feels special but takes just minutes to prepare.
Whether you’re making them for a busy weekday breakfast or a relaxed weekend brunch, these tacos are sure to become a favorite in your home too.
So grab those ingredients and give them a try your mornings will never be the same!
If you make this recipe, I’d love to see your creation!
Tag your photos on social media with #BreakfastTacoLove so I can check them out. Cheers!
