Breakfast Tacos

These healthy breakfast tacos are my favorite way to start the day! Filled with eggs, pico de gallo, and avocado, they're flavorful and easy to make.

Breakfast tacos

If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza.

When I lived in Austin, I ate more breakfast tacos than I could ever begin to count. Most I loved (some I didn’t), but after sampling them all over town, I learned that my favorite place to get breakfast tacos…is at home.

This breakfast tacos recipe is my favorite way to start the day. It features an egg scramble made with pico de gallo and cheddar cheese, plus avocado slices, cilantro, and plenty of hot sauce.

These breakfast tacos are fresh, healthy, and easy to make first thing in the morning. I love them, and I think you will too!

Breakfast tacos ingredients - eggs, cheese, avocado, cilantro, and pico de gallo

How to Make Breakfast Tacos

This breakfast tacos recipe starts with these simple ingredients:


  • Eggs, of course! They create a satisfying, protein-packed filling.
  • Avocado oil – For scrambling the eggs. Olive oil works too!
  • Pico de gallo – This fresh tomato salsa adds zesty flavor to the quick egg scramble. It makes the filling similar to another of my favorite Austin-style breakfasts, migas, which are eggs scrambled with pico de gallo, cheese, and fried tortillas or tortilla chips. I skip the tortilla chips here, but the pico and cheese still give these tacos delicious migas-like flavor!
  • Cheddar cheese or a Mexican cheese blend – It adds richness and tangy flavor to the scrambled eggs. Skip it to make this recipe dairy-free.
  • Avocado – I love its creamy texture in these simple tacos.
  • Tortillas – I like corn tortillas best, but feel free to use flour tortillas if you prefer.
  • Cilantro – For freshness.
  • And hot sauce – Serve it alongside your breakfast tacos for tangy, spicy flavor!

Find the complete recipe with measurements below.

Pico de gallo in medium skillet with wooden spoon

To make this breakfast tacos recipe, start by cooking the egg filling. Whisk the eggs in a medium bowl with a pinch of salt.

Then, cook half the pico de gallo. Sauté it in a medium skillet over medium heat until lightly softened, 3 to 5 minutes.

Add the eggs to the pan and scramble until just set. Finally, stir in the cheese.

Scrambling eggs with pico de gallo in medium skillet

Then, assemble the tacos. Divide the egg filling and avocado slices among the warm tortillas. Top with the remaining pico de gallo and fresh cilantro.

Enjoy! Don’t forget the hot sauce for serving.

Breakfast Tacos Recipe Variations

I love this recipe as written, but it’s really flexible. Feel free to customize it with your favorite toppings or add-ins. Here are a few ideas to get you started:

Let me know what variations you try!

Meal Prep Tips

This recipe is best right after it’s made, but if you want to get ahead, you can prep the pico de gallo in advance.

Store it in an airtight container in the refrigerator for up to 3 days. With it already prepped, you’ll be able to quickly assemble the tacos on busy mornings.

Breakfast tacos recipe

More Favorite Breakfast Recipes

If you love these easy breakfast tacos, try one of these healthy breakfast recipes next:

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Breakfast Tacos

rate this recipe:
5 from 7 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4
These healthy breakfast tacos are filled with scrambled eggs, cheese, cilantro, avocado, and zesty pico de gallo. Prep the pico in advance so that they're quick and easy to assemble first thing in the morning.



  • In a medium bowl, beat the eggs with a pinch of salt.
  • In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
  • To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.




5 from 7 votes (1 rating without comment)

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Rate this recipe (after making it)

  1. Am

    I have a tomato allergy and would love to make this …what can I substitute the tomatoes with?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, you could use corn, avocado, or even black beans instead of the tomato. These subs won’t be as juicy as the tomatoes, so you may want to top the tacos with a little of your favorite store-bought salsa or hot sauce!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.