If you know me, you know I love eggs. From “my head down to my legs” (anyone remember that commercial back in the day?) So, I’m always making different versions of eggs and this one is always a hit. Not only do these breakfast tacos make me feel like I’m eating at a great brunch spot, but they’re quick, easy, and packed with protein and fiber. They’re also gluten-free if that’s your thing! I usually make them for lunch, but they are great any time of the day!

Breakfast Tacos

These quick and easy breakfast tacos are loaded with protein and fiber, making them a delicious and satisfying option for breakfast, lunch —or even dinner! They are super versatile too and even taste like something straight from your favorite restaurant, but take about 5 minutes to make at home. Perfect for busy moms or anyone short on time!

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Course Breakfast

Servings 1

Ingredients

  

• 2 eggs
• 2 egg whites or 1/4 cup of liquid egg whites
• 2 almond flour tortillas (I use Siete) can use any tortilla you want
• 2 TBSP shredded Mexican cheese you can also use feta, cheddar or any cheese you like
• 1/4 black beans optional
• salt & pepper to taste
• 1/4 avocado optional
• 2 tbsp mircro greens optional
• hot sauce optional

Instructions

 

• Scramble your eggs and egg whites in a pan with butter or oil. However you prefer. Add black beans if you wish for extra fiber and protein. Season with salt and pepper and any seasoning you like.
• If you have a gas stove, carefully place one tortilla at a time over the flame making sure to turn it over with tongs before it gets too cooked. Place on plate once both tortillas are warmed. You can also warm them wrapped in a cloth napkin In the microwave for a few seconds.
• Plate the tortillas and then add scrambled eggs evenly into each tortilla. Top with cheese, hot sauce, avocado and microgreens.
• Enjoy!