Perfect for any meal of the day, these Breakfast Tacos are quick, easy and packed with protein to keep you full!
Prep time: 5 minutes
Cook time: 8 minutes
Servings: 6-8 tacos (street taco size)
1 Tbsp olive or canola oil
½ bell pepper, or 3-4 mini peppers, sliced
½ cup mushrooms, sliced
¼ cup onion, diced
4-6 eggs, beaten
1/3 cup shredded cheese (Cheddar, Swiss, Pepper Jack, etc)
Tortillas (I recommend street taco size)
Salsa or diced tomato
Guacamole or sliced avocado
Plain Greek yogurt or sour cream
Fresh jalapeño slices
1. Heat the oil in a large nonstick pan over medium-high heat. Sauté the peppers, mushrooms and onion for 3-4 minutes, or until peppers soften.
2. While the veggies cook, whisk together the eggs and cheese. Once peppers have softened, reduce heat to low and add eggs. Cook until scrambled, about 3 minutes.
3. Spread each tortilla with salsa, Greek yogurt/sour cream, or guacamole and top with egg mixture. Add additional toppings as you like!
4. Dig in!
A note from Kate's Kitchen
These Breakfast Burritos freeze beautifully! Make a double batch, wrap individually in aluminum foil and store in a freezer storage bag. To reheat, simply remove burrito from the foil, place on a plate and cover with a paper towel. Microwave for 1 minute. Flip burrito to other side and microwave for an additional 1 to 1½ minutes.