Breakfast Tacos with Shredded Beef, Eggs, and Fresh Toppings Recipe
Introduction
Start your day with these flavorful breakfast tacos, packed with sautéed peppers, tender shredded beef, scrambled eggs, and fresh toppings. They are quick to prepare and perfect for a satisfying morning meal that feels like a treat.
Ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 medium yellow onion, peeled and sliced
- 12 ounces taco meat or shredded beef (precooked), or carnitas
- 8 5-inch flour tortillas
- 1 tablespoon butter
- 8 eggs
- Splash of milk or water
- Kosher salt
- 15 ounce can black beans
- 1 avocado, peeled, pitted, and chopped
- 1 tomato, chopped
- 1/2 cup cotija cheese, crumbled
- Salsa, for serving
- Cilantro, for garnish
Instructions
- Step 1: Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced bell peppers and onion, sautéing until softened, about 5 minutes. Stir occasionally to prevent sticking. Add the precooked taco meat or shredded beef and cook until warmed through, about 4–5 minutes.
- Step 2: While the meat and vegetables cook, warm the flour tortillas over a gas flame for about 30 seconds each or heat them briefly in the microwave until pliable.
- Step 3: In a separate 12-inch skillet, melt the butter over medium heat.
- Step 4: Warm the canned black beans in a small saucepan over medium heat until heated through.
- Step 5: Whisk the eggs with a splash of milk or water and a pinch of kosher salt. Pour the eggs into the skillet with melted butter and cook, stirring often with a spatula, until they are softly scrambled.
- Step 6: Assemble the tacos by placing a few spoonfuls of the beef and vegetable mixture in the center of each tortilla. Top with scrambled eggs, black beans, chopped avocado, tomato, and crumbled cotija cheese.
- Step 7: Garnish with chopped cilantro and serve with salsa on the side if desired.
Tips & Variations
- Use leftover rotisserie chicken or sautéed mushrooms as an alternative protein for a different twist.
- For extra heat, add sliced jalapeños or serve with a spicy salsa.
- If you prefer corn tortillas, warm them gently to avoid cracking.
- Try adding a squeeze of fresh lime juice on top of the assembled tacos for added brightness.
Storage
Store any leftover filling and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or a plastic bag at room temperature for 1-2 days. Reheat fillings in a skillet over medium heat and warm tortillas briefly before serving to maintain their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos ahead of time?
You can prepare the filling and scrambled eggs in advance and refrigerate them separately. Warm and assemble the tacos just before serving for the best texture and flavor.
What can I use if I don’t have cotija cheese?
Queso fresco or feta cheese makes a good substitute if cotija is unavailable. They provide a similar crumbly texture and salty flavor.
Print
Breakfast Tacos with Shredded Beef, Eggs, and Fresh Toppings Recipe
- Total Time: 25 minutes
- Yield: 8 tacos 1x
- Diet: Halal
Description
Delicious and satisfying Breakfast Tacos featuring sautéed bell peppers and onions, seasoned shredded beef, fluffy scrambled eggs, warm black beans, and fresh toppings like avocado, tomato, and cotija cheese, all wrapped in soft flour tortillas. A perfect hearty morning meal that combines savory flavors and textures.
Ingredients
Vegetables and Toppings
- 1 green bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 medium yellow onion, peeled and sliced
- 1 avocado, peeled, pitted and chopped
- 1 tomato, chopped
- cilantro, chopped (for garnish)
- Salsa (for serving)
Protein and Dairy
- 12 ounces taco meat or shredded beef (precooked; alternatively carnitas or other pre-cooked protein of choice)
- 8 eggs
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon butter
Pantry
- 1 tablespoon vegetable oil
- Kosher salt, to taste
- 15 ounce can black beans
- 8 5-inch flour tortillas
- Splash of milk or water
Instructions
- Sauté Vegetables and Meat: Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced green and orange bell peppers along with the yellow onion. Sauté until the vegetables soften, approximately 5 minutes, stirring occasionally. Then add the precooked shredded beef taco meat to the skillet and cook until heated through, about 4-5 minutes.
- Warm Tortillas: While the meat and vegetables cook, warm the flour tortillas. You can do this by heating each tortilla over a gas flame for about 30 seconds per side or warming them briefly in the microwave until pliable.
- Prepare Scrambled Eggs: In another 12-inch skillet, melt the butter over medium heat. In a medium bowl, whisk together the eggs, a splash of milk or water, and a pinch of kosher salt. Pour this mixture into the skillet with the melted butter. Cook the eggs gently, stirring often with a spatula until they are softly scrambled and cooked through.
- Warm the Beans: Meanwhile, pour the black beans into a small saucepan and heat over medium heat until warmed through.
- Assemble the Tacos: Lay out the warmed tortillas. Spread a few spoonfuls of the sautéed beef and vegetable mixture in the bottom of each tortilla, then add some scrambled eggs on top. Spoon some warm black beans over the eggs.
- Add Toppings and Serve: Garnish each taco with chopped avocado, tomato, and crumbled cotija cheese. Serve immediately with chopped cilantro and salsa on the side as desired for added flavor.
Notes
- You can substitute the precooked shredded beef with carnitas, chicken, or any other pre-cooked protein of your choice.
- For a healthier option, consider using corn tortillas instead of flour tortillas.
- Scrambled eggs can be cooked softer or firmer depending on your preference.
- Customize your tacos with additional toppings like hot sauce, jalapeños, or sour cream if desired.
- To make this recipe gluten-free, use gluten-free tortillas and ensure your taco meat or other protein is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Keywords: Breakfast Tacos, Scrambled Egg Tacos, Mexican Breakfast, Taco Recipe, Brunch Ideas
