Craving a breakfast that’s quick, fresh, and bursting with flavor? Look no further than these simple corn tortilla breakfast tacos! All you need are eggs, arugula, juicy tomatoes, and tangy feta cheese, all wrapped in warm corn tortillas.
These Corn Tortilla Breakfast Tacos are gluten free and can easily be made dairy free. You can customize these tacos to your heart’s content! Want low-carb? Swap the tortillas and go feta-free. Vegan? Tofu scramble and cashew crema are your new best friends. Whether you’re a seasoned chef or a breakfast newbie, these tacos offer a delicious and effortless way to kickstart your day.
why you’ll love this recipe
- Fresh and flavorful: The combination of arugula, tomatoes, and salsa brings a bright, zesty touch to your morning.
- Simple and quick: With just a handful of ingredients and minimal cooking time, these tacos are perfect for busy mornings.
- Customizable: Swap in your favorite veggies, add protein like beans or tofu, or adjust the spice level to your liking.
- No fuss, no muss: Skip the greasy breakfast sandwich and enjoy a clean, healthy breakfast instead.
- Dairy-free and fat-free: This Corn Tortilla Breakfast Tacos recipe caters to dietary restrictions without sacrificing taste or satisfaction.
- Warm tortillas, fry eggs, assemble – that’s it! No chopping mountains of veggies or slaving over the stove.
- Perfect for beginner cooks: Simple steps and forgiving ingredients make this recipe a great way to build kitchen confidence.
- Leftover-friendly: Use up chopped veggies or crumble cooked beans for a resourceful and tasty breakfast.
ingredients & substitutions
Corn tortillas: Warm, soft, and slightly sweet. You can use flour tortillas if you are not gluten free, but corn adds a classic Mexican touch.
Eggs: Fried sunny-side up for a runny yolk that soaks into the tortilla. Scrambled eggs work too, if you like.
Arugula: Peppery greens for a fresh bite. Spinach or kale are good substitutes.
Tomatoes: Juicy and cool, adding a bit of sweetness. Any type of tomato works!
Feta cheese: Salty and tangy crumbles. Crumbled tofu or nutritional yeast can be used for a vegan option.
Salsa: Adds a fresh, acidic kick. Choose your favorite flavor, like verde or chipotle.
taste & texture
The corn tortillas are warm and soft, with a hint of sweet corn flavor. The egg yolk is runny and rich, soaking into the tortilla. Arugula adds peppery bite, while the tomato chunks are juicy and cool. Feta crumbles sprinkle salty tang, and the salsa brings a fresh, acidic kick. Each bite of these Corn Tortilla Breakfast Tacos is a mix of creamy egg, crisp greens, crunchy tortilla, and zesty salsa. It’s simple, healthy, and totally satisfying.
directions
Step 1
Heat a drizzle of olive oil in a pan over medium heat. Crack your eggs and gently slide them into the pan. Season with a pinch of salt and pepper. Fry until the whites are set and the yolk is cooked to your liking.
Step 2
While the eggs sizzle, toast your corn tortillas in a dry pan or microwave for a few seconds until pliable.
Step 3
Spread a spoonful of salsa on each tortilla. Layer with arugula, tomato slices, and top with a sunny-side-up egg.
Step 4
Sprinkle with your crumbled feta cheese.
Step 5
Fold your tacos and enjoy!
expert tips & tricks
- Don’t be afraid to get creative! Swap the arugula for spinach, add some bell peppers, or use any veggies you have on hand.
- Want a heartier taco? Crumble some cooked black beans or tofu to add protein.
- Leftover veggies? Chop them up and throw them in the pan with the eggs for a quick scramble.
how to make this lower carb
To make low-carb Corn Tortilla Breakfast Tacos, swap the corn tortillas for low-carb alternatives like cauliflower tortillas.
how to make this low fat or healthier
For low-fat Corn Tortilla Breakfast Tacos, choose egg whites instead of the egg, and use a light or fat-free cheese.
how to make this vegan
To make these Corn Tortilla Breakfast Tacos vegan, replace the eggs with a crumbled tofu scramble seasoned with turmeric and black salt for a savory, eggy flavor. Crumbled tempeh or lentil scramble are also great choices. Skip the feta and add a dollop of vegan sour cream or cashew crema for a tangy touch.
how to serve, store and meal prep
Serve these Corn Tortilla Breakfast Tacos on a plate with a wedge of lime and a sprinkle of cilantro for extra freshness. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, simply wrap the Corn Tortilla Breakfast Tacos in foil and heat them in the oven at 350°F for 10-15 minutes, or until warmed through.
For meal prepping, assemble the Corn Tortilla Breakfast Tacos individually in airtight containers, then store them in the fridge. When you’re ready to eat, just grab a container and heat it in the microwave for 1-2 minutes, or until warmed through. Enjoy a delicious and convenient breakfast on the go!
you may also like
Corn Tortilla Breakfast Tacos (gluten free, dairy free)
Ingredients
- 2 corn tortillas
- 2 eggs
- 1 cup baby arugula
- 1/2 tomato sliced
- 1/4 cup fat free feta or dairy free substitute
- 2 tablespoons salsa
Instructions
- Heat a drizzle of olive oil in a pan over medium heat.
- Crack your eggs and gently slide them into the pan.
- Season with a pinch of salt and pepper.
- Fry until the whites are set and the yolk is cooked to your liking.
- While the eggs sizzle, toast your corn tortillas in a dry pan or microwave for a few seconds until pliable.
- Spread a spoonful of salsa on each tortilla. Layer with arugula, tomato slices, and top with a sunny-side-up egg.
- Sprinkle with your crumbled feta cheese.
- Fold your tacos and enjoy!
Leave a Reply