Healthy Green Breakfast Tacos

Healthy Green Breakfast Tacos

If you ask anyone in Austin where they get their favorite breakfast tacos, you’ll 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, scallions, arugula, and a scoop of fresh yellow tomato salsa. These tacos are fresh, healthy, and lighter than anything you’d find at a restaurant or truck.

Healthy Green Breakfast Tacos

And speaking of things that are green – this post is in collaboration with GreenPan and their Healthy Cooking starts with Healthy Cookware campaign. Years ago, long before this blog existed, I got rid of all of my scratchy teflon pans and switched to the non-toxic GreenPan. GreenPan was the first company to start making ceramic non-stick cookware (they’re celebrating their 10th anniversary this year!) and I think I was among the first to start buying them. 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.

Healthy Green Breakfast Tacos

So the first step to this recipe is to make the salsa. This can be done the night before to make your morning cooking easier.

Next, cook the veggies. 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.

Healthy Green Breakfast Tacos

When the salsa and veggies are finished, I start cooking the eggs and stir the vegetables in halfway through. This might be a personal preference, but I like to take my eggs of 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

Assemble the tacos with more salsa, avocado and a dash of pepper. These are dairy free because I’m not a huge fan of cheese in my eggs. If you use corn tortillas, they’re also gluten free (check the label of your tortillas to make sure).

Healthy Green Breakfast Tacos

5.0 from 4 reviews
Healthy Breakfast Tacos
Serves: 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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Mary on said:

    This looks delicious!

  2. Natalie from on said:

    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 on said:

    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 on said:

    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,

    • 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.

  6. stanp from on said:

    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.

      • stanp from on said:

        Used it Saturday morning….big hit !!

  7. Stacey on said:

    Can you use the pans on an induction range?

  8. Sabrina from on said:

    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. Katherine from on said:

    Yum! These look so good!

  10. Edie on said:

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

  11. Kacy from on said:

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

  12. Hanna from on said:

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

  13. Sandy on said:

    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 😉

  14. Dolly from on said:

    Thanks for sharing breakfast dish! keep it up!

  15. Bynemara from on said:

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

  16. Tanima Mitra on said:

    Very Nice.

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