Egg And Veggie Breakfast Tacos Recipes

Steps:

• Crack the eggs into a small bowl and whisk to combine.
• Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
• Divide the eggs between the tortillas.
• Top each taco with pico de gallo, black beans, and cilantro.
• Enjoy!

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
• Beat eggs, taco seasoning, and cilantro together in a medium bowl.
• Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Steps:

• In a dry nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, dried onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside., Meanwhile, heat butter in same skillet over medium heat. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree between tortillas; top with eggs and if desired, tarragon. Fold and serve immediately.

Steps:

• Preheat oven to 425 degrees fahrenheit.
• In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
• Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
• While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
• Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
• Place tortillas into preheated oven for 2-3 minutes, or until heated through.
• Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
• Portion eggs and vegetables onto a tortilla and fold in half.
• Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.