Easy Breakfast Tacos

5 from 1 vote

These Easy Breakfast Tacos are easy to whip up in less than 30 minutes and always a crowd fave! See notes above for possible ingredient variations.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: Mexican

Keyword: 30 minute, gluten free, kid friendly, vegetarian

Servings: servings

Ingredients

8 small corn or flour tortillas
8 large eggs either scrambled or fried
1 batch homemade refried beans
2 avocados peeled, pitted and sliced
your choice of salsa: red green, or pico de gallo
your choice of toppings: chopped fresh cilantro cheese, sour cream and/or diced jalapeños

Instructions

Prepare the refried beans in a large saucepan according to recipe instructions.
Meanwhile, as the beans are cooking, go ahead and scramble (see below) or fry the eggs in a non-stick sauté pan.
Once the beans and eggs are ready to go, it's time to assemble the tacos! Simply spread a spoonful of refried beans on a tortilla, top with a spoonful of scrambled eggs, then load it up with avocado, salsa and any of your preferred toppings.
Serve immediately and enjoy!

Notes

*To make scrambled eggs, whisk the eggs together in a mixing bowl until they are smooth. (I also like to add in a generous splash of milk to make them extra creamy.) Then heat 1 tablespoon oil or butter in a non-stick skillet over medium-low heat. Add the eggs and cook -- stirring often with a wooden spoon or rubber spatula -- until they are scrambled to your desired degree of doneness.