Breakfast Tacos – a delicious recipe with Filling, Eggs, Spinach, jack Cheese, Avocado, Corn Tortillas. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
I always have leftovers of my burrito bowl filling, so I love to make breakfast tacos with it!
2
Heat up a cup of leftover filling in the microwave (or a skillet/oven/whatever you like), for a minute or two until heated through; then set aside.
3
Over medium heat, scramble the eggs in a pan with some cooking spray, until your desired doneness is reached. Add the spinach, and stir until it's wilted.
4
Remove from the heat and add the shredded colby/jack.
5
Then, fill the tacos! I like to warm them up first (for a few seconds in the microwave), and then I spoon some burrito bowl filling in first, topped by the scrambled egg mixture and the avocado, and finished with a dollop of sour cream and a spoonful of salsa.
6
Easy breakfast!
215
kcal
Calories
11
g
Fat
20
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Burrito Bowl Filling (see My TastyKitchen Recipe Box), 2 whole Eggs, 1/2 cups Fresh Baby Spinach, 1/2 cups Shredded Colby/jack Cheese, and more.
Yes, Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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