These Southwest Breakfast Tacos are one of my go to weekday breakfasts. I love tacos, especially for breakfast!

All the things you need to start off the morning right. Lots of veggies and protein to give you energy for the day ahead. These are simple and delicious and easy to prepare. Taking about 20 minutes from start to finish. This is a vegetarian option but you can easily add in some bacon or sausage for the meat lovers.

Putting it together.

Start off by grabbing your ingredients.

Ingredients

1/4 cup onion

1/2 cup red or yellow bell pepper

1/4 cup frozen corn

4 large eggs

2 cups spinach

1 clove garlic

Salt and pepper

8 small taco sized tortillas

1 avocado

Salsa ( i loved TJ’s salsa verde or a fresh pico de gallo)

Cilantro (optional)

Shredded cheese (I like mozzarella for these)

The steps

Begin preparing your breakfast tacos by prepping  your veggies, chopping spinach, peppers, onions, and mincing onions. Set aside.

Next, in a medium nonstick skillet, over medium heat add 1 tbsp. of olive oil or butter. sauté the peppers, onions, corn and garlic for about 3 minutes. I like to stir mine minimally to get a bit of a char on the veggies.

Then, add spinach to the skillet and sauté until wilted. About 2 minutes. Salt and pepper to taste and set aside.

Now that your veggies are finished crack the eggs in a bowl and whisk. Pour into the skillet and scramble until cooked thru. Add veggies back to the pan and still until combined. Remove from heat.

Warm tortillas if desired then spoon taco mixture onto tortilla shells and top with avocado, salsa, cheese and cilantro. Enjoy!

Looking for more like this recipe? Try these Huevos Rancheros Breakfast Bowls

If you make these Southwest Breakfast Tacos, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. Did you make this recipe?  Please tag me on Instagram! I love seeing the photos of the recipes you are making!

Cheers,

Southwest Breakfast Tacos

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

• Author: Erica Leigh | Simple Garden Kitchen
• Total Time: 15
• Yield: 8 tacos 1x
• Diet: Vegetarian

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Description

Easy vegetarian southwest breakfast tacos. Ready in 20 minutes or less. Perfect for a weekday breakfast, packed with veggies and protein.

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Ingredients

Units USM Scale 1x2x3x

1/4 cup onion chopped

1/2 cup chopped red or yellow bell pepper

1/4 cup frozen corn

4 large eggs

2 cups spinach chopped

1 clove garlic minced

Salt and pepper to taste

8 small taco sized tortillas

Diced avocado

Salsa ( i loved TJ’s salsa verde or a fresh pico de gallo)

Cilantro

Shredded cheese

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Instructions

1.  Begin by preparing your veggies, chopping spinach, peppers, onions, and mincing onions. Set aside.

2. In a medium nonstick skillet, over medium heat add 1 tbsp. olive oil or butter and sauté peppers, onions, corn and garlic about 3 minutes. I like to stir mine minimally to get a bit of a char on the veggies.

3. add spinach to pan and sauté until wilted. About 2 minutes. Salt and pepper to taste and set aside.

4. Crack eggs in a bowl and whisk. Pour into skillet and scramble until cooked thru. Add veggies back to the pan and still until combined. Remove from heat.

5. Warm tortillas if desired, spoon mixture onto tortilla shells and top with avocado, salsa, cheese and cilantro.

• Prep Time: 5-6
• Cook Time: 10
• Category: Breakfast
• Method: Stove