Healthy Breakfast Tacos

These healthy green breakfast tacos are my favorite breakfast to make at home. Fresh & light, they're easy to make, but they're packed with flavor.

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. Since I moved to Austin a number of years ago, I’ve eaten more breakfast tacos than I could ever begin to count – most I’ve loved (some I haven’t) but after all that, my favorite place to have them… is at home. For 2 reasons:

First, I like to eat breakfast right when I wake up, so I usually don’t have the patience to even run down the street to get tacos in the morning.

Second, I can make my version however I want – which means goodbye greasy tacos, and hello tons of veggies. The base of these tacos is a very green egg scramble that’s filled with green peppers, green onion, arugula, and a scoop of fresh yellow tomato salsa. My breakfast tacos are fresh, healthy, and lighter than anything you’d find at a restaurant or truck.

Breakfast Tacos Ingredients

And speaking of things that are green – this post is in collaboration with GreenPan, which is my favorite type of cookware to use to make scrambled eggs. Years ago, I got rid of all of my scratchy Teflon pans and switched to the non-toxic GreenPan. I get tons and tons of use out of mine – especially for eggs, pancakes, and generally any foods that I don’t want sticking to the bottom of my pan. The slick ceramic surface also means that I can get away with using less oil in my cooking, so these chemical-free pans are a must-have in my opinion. 

I have this set, which is super versatile, and the white & blue color combo is just so pretty.

Breakfast Tacos Recipe

How to Make Breakfast Tacos

The first step to this breakfast tacos recipe is to make the salsa. It’s a quick, fresh salsa that takes just a few minutes to mix together. It can also be made the night before for quicker morning taco-making. Of course, if you happen to have tomatillo salsa or pico de gallo on hand, they’d be great here too.

Next, cook the veggies with a scoop of the salsa. I like to do this in a separate pan from my eggs, because I find it easier to judge the cooking times. Needless to say, GreenPan nonstick cookware is a breeze to clean up.

Breakfast Tacos Recipe Ingredients

When the salsa and veggies are finished, I start cooking the eggs and stir in the vegetables halfway through. This might be a personal preference, but I like to take my eggs off the stovetop while they’re still a little bit runny to keep them from overcooking while I assemble the tacos.

Once off the heat, I stir in a big handful of chopped leafy greens. I often go for spinach, but this time I had some great-looking arugula. I also tossed in some cilantro for good measure.

Healthy Green Breakfast Tacos

 Breakfast Tacos Recipe Variations

Assemble the tacos with more salsa, avocado, and a dash of pepper. I make my breakfast tacos dairy-free because I’m not a huge fan of eggs and cheese together, but if you’re a cheese fan, feta or shredded cheddar would be great here. In addition, any tortillas are fair game. If you use corn tortillas, these tacos are gluten-free (check the label to make sure), but if you prefer flour tortillas, go ahead and use them! You could also swap a scoop of guac for the avocado, add a few pickled jalapeños for heat, or even toss in black beans for a heartier breakfast.


Healthy Green Breakfast Tacos

If you love this breakfast tacos recipe…

Try my breakfast burrito, frittata muffins, frittata, or breakfast casserole next, or check out this post for more healthy breakfast ideas!

5.0 from 4 reviews

Healthy Breakfast Tacos

You'll love making these healthy breakfast tacos at home. If you can't find a yellow tomato, a red tomato will work equally well in the salsa. Dairy-free and gluten-free with gluten-free corn tortillas.
Recipe type: Breakfast
Serves: 4
Yellow Tomato Salsa
  • 1 large yellow tomato, diced
  • 3 tablespoons diced red onion
  • 3 tablespoons chopped cilantro
  • ½ to 1 serrano pepper, thinly sliced
  • 1 garlic clove, minced
  • juice from ½ lime
  • ¼ teaspoon sea salt
For the tacos:
  • 1 green pepper, cored, stem removed, and diced
  • 3 scallions, chopped
  • 6 eggs, beaten
  • 2 cups arugula or spinach, chopped
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • 8 tortillas (corn, flour, wheat - whatever you like)
  • ¼ cup chopped cilantro, more for garnish
  • 1 avocado, sliced
  • lime wedges
  1. Make the Yellow Tomato Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.
  2. In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.
  3. Brush a large nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.
  4. Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

Special thanks to GreenPan for sponsoring this post. All images and opinions are my own.


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Rate this recipe (after making it):  

  1. Mary

    This looks delicious!

  2. Natalie from

    I wish breakfast tacos (in fact tacos and Mexican food in general) were more of a thing in the UK these sound absolutely incredible!

    – Natalie

  3. Amy from

    They look so yummy. I would have to add some bacon to these bad boys to satisfy the husband (gotta have bacon in the morning)

    Amy |

  4. carlos at Spoonabilities

    I love this beautiful, clean, bright color breakfast tacos. I’m pretty lazy making breakfast, and this is an excellent way to start the day with this breakfast. Thank you,

    • Jeanine Donofrio

      I’m pretty lazy in the morning too – everything (except the eggs) can be prepped the night before!

  5. Being from Austin, I can’t get enough of breakfast tacos either. In fact, I recently photographed some for an upcoming post myself. Love your fresh, green take here, especially with the yellow tomato salsa.

    • Jeanine Donofrio

      thanks Katie!

  6. stanp from

    I have to admit…been cooking for many years and first time I came across a breakfast taco recipe.
    Have to start watching my sugar…carbs…etc…so this fits right in.

    Having a lot of family company for Memorial Weekend…will use this recipe one morning.

    • Jeanine Donofrio

      I hope you enjoy the tacos!

      • stanp from

        Used it Saturday morning….big hit !!

        • Jeanine Donofrio

          so happy to hear!

  7. Stacey

    Can you use the pans on an induction range?

    • Jeanine Donofrio

      I’m not sure, but I’ll ask!

  8. Sabrina from

    very nice, these certainly work for breakfast, love all of the extra greens and understand your preference for skipping the cheese in this recipe, thank you!

  9. Edie

    Yum. These look so good! Breakfast tacos are seriously the best. We have them at least once a week (for dinner, ha).

  10. Kacy from

    I always wondered how tacos are made, thanks for the insight

  11. Hanna from

    This looks delicious! Can’t wait to try it out. Thanks for sharing …

  12. Sandy

    I love the colours, such a beautiful way to start the day. Thank-you for the recipe, I definitely have to try it, I might throw in some black beans or black eyed peas 😉

  13. Dolly from

    Thanks for sharing breakfast dish! keep it up!

  14. Green! That’s really a colorful breakfast. This recipe gives me positive vibes 🙂

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.