- V
- GF
- NS
- DF
- View Recipe Key
Superfast Egg Tacos
Superfast Egg Tacos
These egg tacos come together in a snap and the recipe can easily be scaled up or down. It’s a versatile, family-friendly meal idea for breakfast, lunch, or dinner!
This post contains affiliate links. Full disclosure is at the bottom of the article.
Now, more than ever, I need to structure my days. I’ve been working from home for 10 years, 6 years of which have been made even busier by the arrival of a little one. My work means I often cook all day and clean all night. I’m not complaining: I’ve been wanting to make food my full-time job since forever. Even 10 years later, every day I feel lucky to do what I do for a living. Even 10 years later, though, I still have some learning to do: how to be as productive as possible, how to estimate the right amount of time for each job (grocery shopping gulps up so much more time than I thought it would!), and—perhaps most importantly—how to schedule my time.
One of my priorities, when I started freelancing in 2009, was to avoid working at night and on weekends. That line between my work life and my personal life is extremely blurry right now, which is why, a month ago, I started planning each and every meal, a week ahead of time. Even though I do sometimes cook all day, often that food cannot be eaten right away (I need to save it for a photoshoot), or just isn’t fit for a full meal (cake for dinner, anyone?) This is why I’ve created a shortlist of easy recipes I can rely on when comes noon and I need to figure out what my family’s gonna eat in like, 15 minutes.
These Superfast Egg Tacos are an all-time family favorite at my house. I can pull them off in less than 15 minutes and the whole family loves them. They literally come together as quickly as scrambled eggs, but they’re so much tastier! Plus, they’re incredibly versatile: you can serve the egg filling straight onto tortillas, or garnish the egg tacos with as many toppings you have on hand–and have time to prepare. If you keep eggs in the fridge and stock up on tortillas shells or soft tacos (I like to keep a stash in the freezer!), you’ll always be minutes away from this extremely satisfying meal.
This recipe for Superfast Egg Tacos is:
- Extremely Easy: If you can make scrambled eggs, you can make these tacos!
- Versatile: Serve the egg filling straight onto tortillas, or garnish the egg tacos with as many toppings you have on hand–and have time to prepare.
- Scalable: Scale the recipe up to serve a large family, or downsize if you’re making these for yourself.
- Family-Friendly: Kids seem to universally love tacos! The fact that they can decide which garnishes they add to their tacos gives them power over what they’re eating. If you have kids, you know this simple fact can make a huge difference with the outcome of a family dinner! Also, these egg tacos are cheaper to prepare than meat versions–making it an affordable choice of meal for a larger family.
Get More Quick and Easy Recipes!
My Quick+Easy recipe eBook is out now! Discover 10 quick and easy recipes you can make for lunch and dinner with few ingredients, in less than 40 minutes. Vegetarian and vegan options included! All that in a handy printable PDF format. No gimmicks, no sign up in exchange for the file. Just a plain old direct download link! Save the file on your phone, tablet, or computer for easy access, or print to keep on hand in the kitchen. DOWNLOAD NOW!
Superfast Egg Tacos
Ingredients
- 4 large eggs
- Kosher salt or fine sea salt, and freshly ground black pepper
- 1 tsp 5 ml extra-virgin olive oil
- 2 green onions minced
- ~2 cups 500 ml chopped veggie of your choice (baby spinach, cooked squash, cooked potatoes, chopped tomatoes, halved cherry tomatoes, diced bell peppers, corn kernels, or cooked beans all make tasty mix-ins)
- 4 small tortillas or soft taco shells warm them up just before serving
- OPTIONAL GARNISHES use any or all or none at all
- 1 avocado pitted and sliced
- Crumbled queso fresco or feta cheese
- Salsa verde or your favorite salsa
- Sour cream or plain Greek yogurt
- Fresh coriander leaves
- Your favorite hot sauce
Instructions
- In a medium bowl, whisk the eggs. Season with a bit of salt and some black pepper.
- In a large nonstick skillet, heat the olive oil over medium heat. Pour the eggs into the pan and cook, stirring with a spatula from time to time, until the bottom starts to set. Sprinkle the green onions and veggies of your choice over the eggs. Using the spatula, scrape the edges of the pan and gently fold the eggs over the vegetables. Continue to fold until the eggs are cooked to your liking.
- Divide the scrambled eggs between 4 tortillas. Enjoy as is or top with your favorite garnishes.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
THIS. This recipe will be up my sleeve in the next few weeks. I mean I cold eat this every night of the week, really. I love the grill marks on the tortillas, it does “fancy them up” a bit. What a beautiful meal!