Changing my mind about liking tacos happened the day I made my own eggs & chicken breakfast tacos. Protein packed and quick to put together, this a breakfast you will have on repeat…I dare you not to!
Eggs are a go-to in my household, not just for how easy it is to whip them up, but for their versatility – i.e. use in any dish. Folding them in a soft tortilla with some cheese, extra veggies and a bit of spicy salsa is what makes these eggs & chicken breakfast tacos my new favorite way to break up the typical egg omelette and toast breakfast on any day of the week!
What Do You Need To Make These Tacos
Soft Tortillas: I use the small (~6″) flour ‘street’ tacos (it says ‘street tacos’ on the package) but you can use any tortilla shell
Eggs: 3 eggs. My personal preference is 2 whole eggs and 1 egg white but please use all whole eggs if that’s your preference.
Chicken: Precooked chicken breast is what’s used in this recipe but any precooked protein e.g. sausage, beef would work just as well.
Veggies: Veggies like shredded lettuce and tomatoes or cabbage or pico de gallo.
Salsa: Your favorite salsa
How To Make Eggs & Chicken Breakfast Tacos
- Preheat oven to 275F. Place tacos on a baking tray and cover with foil and place in heated oven for 15-20 mins until warm.
- Meanwhile, arrange toppings (cheese, veggies and salsa) and set aside.
- In a bowl, whisk eggs with some salt and pepper. Heat a non stick skillet over medium heat and add a little oil. Add the chicken and stir fry for 1-2 mins . Turn heat down and pour egg mixture into center of pan. Run your spatula under the eggs from the edge to the center as the eggs begin to cook. Repeat for a few minutes until eggs are fully cooked yet moist.
- Transfer to a bowl then assemble with toppings in each warm tortilla.
As easy as these tacos are to make, doing a little prep work ahead of time can make things that much smoother. You can shred the cheese (if you didn’t buy pre-shredded), chop up the veggies and the chicken the night before and store (separately) in air tight containers. Then come morning, your only focus is to get cracking (see what I did there) on the eggs and then assemble.
That said, enjoy the recipe below!
Egg & Chicken Breakfast Tacos
Equipment
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Ingredients
- 4 street style tacos
- 3 large eggs
- 1-2 tsp avocado oil or a few sprays of cooking spray
- 3 oz precooked chicken chopped
- 1/4 cup Mexican style vegan cheese shredded
- 2 pinches salt & black pepper
Toppings
- 1/2 cup Mexican style vegan cheese
- 1 cup shredded veggies
- 1/2 cup salsa or pico de gallo
Instructions
Prep Topping Ingredients
- Place each of the topping ingredients in seperate bowls and set aside so they are ready for assembling tacos.
Prepare Tortillas
- On foil lined baking tray lay the tortillas down and cover with foil. Place in a warm 275 degree oven for about 20 minutes or until tortillas are warmed through. Alternatively you can heat tortillas directly in a hot skillet or over the open flame (take precautions so you do not burn them or yourself). Remove from oven, pan or flame and set aside.
Scramble Eggs
- In a bowl add the 3 eggs, the salt & black pepper and whisk together until eggs are blended thin. You'll know they are ready when you lift the fork and the eggs run off easily.
- Place a non stick skillet over medium high heat and add the oil, distributing it so it coats the of the bottom pan. Add the chicken and fry until it starts to crisp up.
- Turn the heat down to low medium and add the eggs making sure it covers the chicken and the bottom of the pan. Let it sit until the edges start to cook. Slide the spatula under the eggs at the edge and fold it in towards the center as you tilt the pan to allow the liquid eggs from the middle to run to the edge. Keep doing this around the skillet until the eggs are scrambled and look moist.
- Remove from heat and cover until ready to assemble
Assemble Tacos
- FIll each tortilla with scrambled eggs, top with the veggies, additional cheese and salsa of your choice.
