Amazing Egg Tacos

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.

Egg tacos

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 our favorite kitchen tricks and we’re so excited to share it with you today. Did you know that eggs can taste like taco meat? Yes, somehow the spiced scrambled eggs filling channels the flavor of taco meat plus chorizo. Alex and I have used this trick over and over to get fast dinners on the table: and it works for lunch and breakfast too. This one’s in our list of essentials every cook should know!

The secrets to the flavor in egg “taco meat”

Wait a minute: egg tacos that taste like they have meat? Yes, this trick is like kitchen magic: and we use it all the time. These scrambled eggs are perfectly seasoned, and the best part? They take only 5 minutes to make. Even more unbelievable, right? Here are the ingredients you need for the filling:

  • Eggs
  • Chili powder
  • Garlic powder
  • Cumin
  • Salt

You’ll notice it’s a heavy amount of seasoning: 1/2 tablespoon each for the chili powder, garlic powder and cumin. But trust us! This is what brings that signature meaty flavor. Our three-year-old son Larson can’t get enough of these tasty tacos: so it’s a perfect quick meal for kids…and adults!

Egg tacos

How to cook the eggs: a few tips!

The key to these egg tacos is the 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 as the eggs solidify, for about 3 to 4 minutes. As you scrape, they’ll start to form together into a meat-like texture.
  • Don’t scrape too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.

Toppings for egg tacos

Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos! For this egg tacos recipe, we tried to keep it as simple as possible. But if you have more time, the sky’s the limit! Here’s what we added to these tacos, then a few more ideas to get your wheels turning:

  • Salsa fresca or pico de gallo: We used store-bought to keep it quick, but you can also use homemade.
  • Jarred salsa: Or 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 thin sliced fresh or pickled jalapenos.
  • Crema or sauce: Try Cilantro Lime Crema, Cilantro Lime Sauce or Creamy Cilantro Sauce.
Easy Egg Tacos

2 tricks for how to warm tortillas

The final tip for this recipe: warm the tortillas! You absolutely must warm your tortillas before you eat these egg tacos: it gives them just the right supple texture. No one likes biting into a tough, cold tortilla! Our favorite way to warm tortillas is on a gas burner on the stovetop. But there are a few other options too. Here are some tricks for how to warm tortillas:

  • Stovetop (best method): 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. The flame also gives them a lightly charred flavor.
  • Oven: Preheat an oven to 350 degrees Fahrenheit. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it on the oven grates for about 15 to 20 minutes.
  • Tortilla warmer: Either way, a tortilla warmer is nice for keeping them warm while you’re eating: and it’s relatively inexpensive. Here’s the tortilla warmer we use.

Sides to serve with egg tacos

Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, healthy lunch or easy dinner. If we only have 5 minutes, we just whip these up and scarf them down. But if we have a few extra minutes, here are some sides we like to pair:

How to make egg tacos

More egg recipes

These egg tacos are one of our favorite tricks that we make again and again! Egg recipes are always saving us for quick weeknight meals. Here are some of our other ways to make eggs into a meal:

  • Classic Egg Salad What’s more classic and versatile than good old egg salad? This recipe is creamy and full of huge flavor.
  • Shakshuka (Eggs in Tomato Sauce) Shakshuka has become quite popular: it’s a dish of eggs poached in a tomato sauce that originates from Middle Eastern and Mediterranean regions!
  • Quick Eggs and Beans The fastest, most humble meal stars scrambled eggs.

This egg tacos recipe is…

Vegetarian and gluten-free.

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Egg tacos

Easy Egg Tacos (in 5 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings (4 tacos) 1x
  • Diet: Vegetarian

Description

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.


Scale

Ingredients

  • 4 eggs
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon cumin
  • 1/4 teaspoon kosher salt
  • 1/2 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

  1. In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
  2. 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 for that it comes together! 
  3. If 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. (See How to Warm Tortillas.)
  4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired

Keywords: Egg tacos

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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