These 25 minute, freezer friendly healthy breakfast tacos are a perfect easy breakfast or dinner! Filled with red onion, bell pepper, scrambled eggs and plenty of spices, plus avocado and salsa for serving. Vegetarian, gluten-free and dairy-free.

Today we talk breakfast for dinner. 

Well, I mean, you can absolutely enjoy these killer tacos for that all important first meal of the day. BUT I for one am alllllll about the 25 minute easy dinner.

And that’s exactly how long these suckers take to make. 

A quick sauté of some colorful veggies, a speedy scrambling of eggs. And then tucking everything into a warm tortilla with a few simple toppings before chowing down.

It just doesn’t get much easier. 

And between the protein from the eggs, the crisp tender veggies and a touch of extra fat from some creamy dreamy avocado, these tacos will keep you satisfied for hours. 

And did I mention that they’re freezer friendly? So that you can have a stash ready to go at a moment’s notice? 

It’s a delightful meal at your service. Morning OR night. 

How To Make Healthy Breakfast Tacos

So, these simple homemade breakfast tacos come together in a pinch. Here’s how they go down:

Sauté the veggies. First, we’ll cook some onion, bell pepper and spices in a skillet until the veggies are crisp tender, and then stir in some baby greens until wilted. Next, everything gets removed to a bowl and set aside.

Scramble the eggs. To our now empty skillet, we’ll pour in some eggs and cook until fluffy and scrambled. Before stirring back in those delicious cooked veggies.

Assemble the tacos. We’ll spoon some of the filling down the center of a warmed tortilla, top with some salsa, avocado, and cilantro, and then dig in.

Or, freeze everything for later. Either goes!

Tips & Tricks

1. While I typically go for fresh salsa (i.e. the kind in the refrigerator section), I find that it’s a bit too runny for these tacos, especially if you’re planning to freeze. So for this recipe I’d suggest using the jarred kind instead.
2. Arugula not your thing? Baby spinach or baby kale leaves would also be delicious.
3. You can absolutely use different sized tortillas – I just included a suggested size so that you have an idea as far as servings.
4. If you are gluten free, please be sure to use appropriate tortillas of choice.
5. And finally, the egg / veggie filling is fantastic all on its own. I’ll sometimes skip the tortillas and just enjoy spooned into a bowl topped with some salsa, sliced avocado and a sprinkle of cilantro.

How To Store In The Fridge

Let the egg / veggie filling cool to room temperature, then add to an airtight container and place in the fridge. It will keep like this for about 3 to 4 days.

When ready to enjoy, reheat the mixture briefly (eggs will get rubbery if you reheat them for too long!) then assemble your tacos and serve immediately.

How To Store In The Freezer

Let the egg / veggie filling cool to room temperature, then assemble your tacos like you would quesadillas. I like to assemble only with the salsa and cilantro, as avocado can get a little funny in the freezer.

Wrap each taco individually in plastic wrap, then place in a freezer safe baggie or container and store in your freezer (trying to keep them as flat as possible).

When ready to enjoy, remove the plastic wrap then microwave until warmed – about 1 to 2 minutes total – flipping once halfway through. {Keep an eye on your taco the first time you reheat one – the cook time may vary in your microwave!}

Additional Breakfast Recipes You Might Enjoy:

• Dairy Free Frittata
• Dairy Free Breakfast Casserole
• Southwest Egg Scramble
• Summer Veggie Egg Scramble
• Dairy Free Egg Muffins
• Dairy Free Quiche
• Sweet Potato Breakfast Skillet

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Healthy Breakfast Tacos

Yield: about 8 to 10 tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These 25 minute, freezer friendly healthy breakfast tacos are a perfect easy breakfast or dinner! Filled with red onion, bell pepper, scrambled eggs and plenty of spices, plus avocado and salsa for serving.

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Ingredients

For the filling:

• 8 large eggs
• 1 ½ tablespoons olive oil
• ½ of a medium red onion, chopped
• 1 medium red bell pepper, chopped
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper
• 2 cups packed baby arugula, roughly chopped

For serving:

• 8 to 10 small tortillas of choice, warmed if desired
• ½ cup your favorite salsa, or more to taste
• 1 large ripe avocado, sliced
• ½ cup fresh cilantro leaves, chopped (or another herb of choice)
• hot sauce, for drizzling (optional)

Instructions

For the filling:

1. In a medium bowl, beat together the eggs with a fork. Set aside.
2. Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion, pepper, chili powder, cumin, paprika, salt and pepper and cook for about 5 minutes, until the veggies are crisp tender. Stir in the arugula and cook until wilted. Remove the veggies to a bowl. 
3. Turn the heat down to low, then pour the eggs into the empty skillet. Cook, stirring occasionally, until the eggs are scrambled to your liking. Remove from the heat, then stir the veggies back into the skillet. Taste and season with additional salt / pepper as needed.

To serve:

1. Spoon some of the veggie / egg mixture down the center of a tortilla. Top with some of the salsa, avocado, cilantro and hot sauce (if using). Enjoy immediately!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 298mgSodium: 542mgCarbohydrates: 26gFiber: 6gSugar: 4gProtein: 14g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Please keep in mind nutrition info for this recipe will vary depending on the tortillas you use.