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You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal and time of day.
Looking for a 5-minute breakfast idea, an easy lunch, or a fast and easy dinner? Well, here’s a recipe that’s all three at once. (Audible gasp.) Meet these amazing egg tacos! This is one of my favorite kitchen tricks of all time. I created it as a dare from my sister to make a dinner recipe in just 5 minutes. It may sound impossible, but I made it happen!
Did you know that eggs can taste like taco meat? Somehow, the spiced scrambled eggs filling in these mimics the flavor of taco meat. I’ve used this trick over and over to get fast dinners on the table, and my kids love it! It works for easy breakfasts or lunch ideas, too. This one’s in my arsenal of recipes that every cook should know.
The key ingredients
Wait a minute. Egg tacos that taste like they have meat? Yes, this trick is like kitchen magic. These scrambled eggs are perfectly seasoned, and they take only 5 minutes to make. Here are the ingredients you need for the filling:
- Eggs: Buy organic eggs if you can and local eggs if possible.
- Chili powder, garlic powder, cumin, and salt: You’ll notice it’s a heavy amount of seasoning: ½ tablespoon each for the chili powder, garlic powder, and cumin. But trust me. This is what brings the meaty flavor!
- Tortillas: Flour tortillas are my preference, but this works with corn tortillas or grain-free tortillas if you’re gluten-free.
- Toppings: I like pico de gallo, red onion, and cilantro, but you can use any toppings you like.
Tips for cooking your eggs
The key to these egg tacos is a special method for cooking the eggs. Many people over cook scrambled eggs, and break them into too small of pieces. This method makes luscious folds of eggs, so the filling texture holds up in the tacos. Here’s what to know:
- Cook over medium low heat. Don’t have the heat too high. You’ll want it just above low heat.
- Scrape with a spatula as the eggs solidify, for 3 to 4 minutes. They’ll start to form together into a meat-like texture.
- Don’t stir too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.
Tasty toppings
Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos. For this egg tacos recipe, I tried to keep it as simple as possible. If you have more time, the sky’s the limit! Here are a few ideas to get your wheels turning:
- Salsa fresca or pico de gallo: I used store-bought to keep it quick, but you can also use homemade.
- Jarred salsa: Go traditional with a jar of red salsa or salsa verde.
- Red onion: Use thinly sliced fresh onion. (Rinse and drain it a few times to remove the bite, if you like!) Pickled red onion adds a tangy flair.
- Cilantro: Quickly tear off a few leaves for a great garnish.
- Lettuce: Crunchy romaine lettuce adds another nice texture.
- Sour cream: Use standard or dairy-free sour cream.
- Jalapeno: Add a kick! Try thinly sliced fresh or pickled jalapenos.
- Crema or sauce: Try my Cilantro Lime Crema, Cilantro Lime Sauce, or Creamy Cilantro Sauce.
Warming your tortillas
You absolutely must warm your tortillas for egg tacos. It gives them just the right supple texture. No one likes a tough, cold tortilla! While you’re at it, place them in a tortilla warmer to keep them toasty while you’re eating. Here are two simple ways to warm tortillas:
- Stovetop: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (This also infuses a charred flavor.)
- Oven: Wrap a few tortillas in packets of no more than 5 in aluminum foil and place on the oven grates at 350°F for 15 to 20 minutes.
Sides for egg tacos
Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, a healthy lunch, or an easy dinner. At my first attempt, I only had 5 minutes, so I just whipped these up and everyone scarfed them down.
With a few extra minutes, here are some sides I like to pair:
- Black beans: These easy black beans take just another 5 minutes to whip up on the side.
- Refried beans: Try these simple refried beans.
- Dip and chips: Go classic and cozy with this 5-minute bean dip (or purchased salsa) and tortilla chips.
- Salad: Add freshness and more healthy ingredients with a Mexican chopped salad.
More egg recipes
These egg tacos are one of my favorite tricks that I make again and again, but egg recipes overall are always saving me for quick weeknight meals. Here are some more ways to make eggs into a meal:
- Go for egg salad, creamy and full of flavor.
- Make classic sunny-side-up eggs or over-medium eggs.
- Go for baked eggs or egg muffins.
- Make egg recipes for breakfast or egg recipes for dinner.
Dietary notes
This egg tacos recipe is vegetarian and gluten-free.
Get creative! Try adding salsa, avocado slices, a dollop of Greek yogurt, or a drizzle of hot sauce. Fresh cilantro, chopped radishes, or crumbled feta or cotija cheese are all great toppings for extra flavor and texture.
Scramble the eggs and prep your fillings in advance. Then reheat the eggs and assemble the tacos just before serving to keep the tortillas fresh. It’s just as quick to do it in real time, though, since this recipe only takes 5 minutes!
Add cooked quinoa or refried beans for extra protein and fiber, or a dollop of guacamole for healthy fats and creaminess.
Easy Egg Tacos (5 Minutes!)
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal and time of the day.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings (4 tacos) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
- 4 eggs
- ½ tablespoon chili powder
- ½ tablespoon garlic powder
- ½ tablespoon cumin
- ¼ teaspoon kosher salt
- ½ tablespoon olive oil
- 4 taco-sized flour tortillas or corn tortillas
- Pico de gallo or salsa fresca
- 1 handful thinly sliced red onion
- Torn cilantro leaves
- Hot sauce
Instructions
- In a medium bowl, whisk together the 4 eggs.
- Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
- In a skillet, heat the olive oil. Add the eggs and cook over medium-low heat, scraping as the eggs solidify, about 3 to 4 minutes total.
- As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces…just enough so that it comes together!
- If you have time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- Top with salsa fresca (drain extra liquid before serving), thinly sliced red onions, torn cilantro leaves, hot sauce, or other toppings as desired.
This is a great dinner for when you’re scrambling (pun intended!) on weeknights after work and school. We made these tonight and they came together in minutes! High in protein and so satisfying. A real win!
very tasty
Are the spice measurements correct? 1/2 tablespoon of each seems like a lot for only 4 eggs
Yes! It’s a lot but works perfect for taco filling.
Egg and bean tacos have been used in Mexican homes years before your sister “invented” it on a dare.🙄. The elevated ingredients didn’t make it cheaper. More expensive. You talk too much before explaining about recipes.
These sound amazing. Cant wait to try them
Like most of your food ideas. Always trying to find new ideas. I love to cook, and don’t like the same thing twice. Though my husband could eat the same thing every day. He accepts my menus, but it would be great to find something we both like so much that I would fix it and eat it with him regularly.
How about simple recipes for an old lady who has
Eggs and simple staples in her pantry. Social Security doesn’t give me alot of money for grocery shopping.