Gluten Free Breakfast Tacos (dairy free)

Theses baked gluten free breakfast tacos are made with just a few simple ingredients, and it can be ready in under 15 minutes. The recipe calls for 2 corn tortillas, 2 eggs, and feta all baked together and afterwards, topped with arugula, avocado and ham. This is a gluten free recipe with a low fat option and a dairy free option.

The key to this recipe is using corn tortillas. Corn tortillas are a healthier option than flour tortillas, and they give the tortilla a more authentic Mexican flavor and are naturally gluten free. If you do not have corn tortillas and are not gluten free, you can use flour.

The eggs are baked on top of the tortilla, so they are cooked through and fluffy. The feta cheese adds a salty and tangy flavor, and the arugula and avocado add freshness and nutrients. The ham is optional, but it adds a bit of protein and flavor.This recipe is also a great way to meal prep. You can make a batch of these tortillas ahead of time and store them in the fridge. Then, in the morning, all you have to do is heat up a tortilla and add your toppings.

These gluten free breakfast tacos is the perfect way to start your day. It is quick, easy, and nutritious.

WHY YOU’LL LOVE THIS RECIPE

• You can use any type of tortilla you like, but corn tortillas are naturally gluten free.
• If you are not gluten free you can use flour tortillas as well.
• If you don’t have feta cheese, you can use any other type of cheese you like, such as cheddar, mozzarella, or goat cheese.
• If you are dairy free use a dairy free shredded cheese alternative.
• If you are eating a lower fat diet, use fat free cheese and sub egg whites instead of full eggs.
• You can also add other toppings to your gluten free breakfast tacos, such as tomatoes, onions, or peppers.
• This recipe is easy to make, even for beginners.
• It has minimal ingredients, so you don’t have to go to the store for anything special.
• It is packed with veggies, so it is a healthy option for breakfast.
• You don’t need to make your own sauce, so this recipe is quick and easy.
• It is easy to meal prep, so you can have breakfast ready to go in the morning.

INGREDIENTS & SUBSTITUTIONS

CORN TORTILLAS:

They are a good source of fiber and carbohydrates, and they have a slightly sweet and earthy flavor. These tortillas are a naturally gluten free optiuon. Plus, they are a healthier option than flour tortillas. If you cannot find corn tortillas and are not gluten free, you can substitute whole wheat tortillas or another type of tortilla. For a low carb option, use a cauliflower tortilla.

EGGS:

Eggs are a good source of protein, vitamins, and minerals. They are also a good source of choline, which is important for brain health. Eggs can be cooked in many different ways, but for this recipe, they are baked. This helps to keep them moist and fluffy. If you do not eat eggs, you can substitute tofu or another plant-based protein.

FETA CHEESE:

Feta cheese is a salty and tangy cheese that is made from sheep’s milk. It is a good source of calcium and protein. Feta cheese can be used in many different dishes, but it is especially good in this recipe because it pairs well with the other flavors. If you do not like feta cheese, you can substitute another type of cheese, such as cheddar or mozzarella. If you are dairy free, use a dairy free feta cheese or any dairy free shredded cheese.

ARUGULA:

Arugula is a leafy green vegetable that has a slightly peppery taste. It is a good source of vitamins A and C, and it also contains antioxidants. Arugula can be eaten raw or cooked, and it is a popular ingredient in salads and sandwiches. If you do not like arugula, you can substitute another type of leafy green vegetable, such as spinach.

AVOCADO:

Avocado is a fruit that is high in healthy fats and fiber. It is also a good source of vitamins K, C, and E. Avocado has a creamy texture and a slightly nutty flavor. It is a popular ingredient in guacamole and other Mexican dishes. If you do not like avocado, you can skip it!

HAM:

Ham is a type of pork that has been cured and smoked. It is a good source of protein and B vitamins. Ham can be used in many different dishes, but it is especially good in this recipe because it adds a bit of salty and smoky flavor. If you do not eat ham, you can substitute another type of meat, such as bacon, spam or turkey.

TASTE & TEXTURE

The corn tortillas will add a slightly sweet and earthy flavor to the tortilla, and they will also provide a bit of crunch. The eggs will be fluffy and moist, and the feta cheese will add a salty and tangy flavor. The arugula will have a slightly peppery taste, and the avocado will add a creamy and nutty flavor. The ham will add a bit of salty and smoky flavor.When you bite into the tortilla, you will first taste the corn tortilla, followed by the eggs, feta cheese, arugula, avocado, and ham. The flavors will all blend together to create a delicious and satisfying breakfast.The texture of the tortilla will also be a combination of the different ingredients. The corn tortilla will be crispy on the outside and soft on the inside. The eggs will be fluffy and moist. The feta cheese will be crumbly. The arugula will be slightly crunchy. The avocado will be creamy. And the ham will be soft and tender.

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DIRECTIONS

STEP 1

Preheat oven to 350 degrees F (175 degrees C).

STEP 2

Place corn tortillas on a baking sheet.

STEP 3

Arrange the feta in a circle on the corn tortillas to hold in the egg. Crack the eggs into the feta hole on the corn tortilla. Season with salt and pepper.

STEP 4

Bake for 10-12 minutes, or until the eggs are cooked through.

STEP 5

Remove from the oven and let cool for a few minutes. Top with the arugula, avocado, and ham. Option to serve with spicy mayo drizzle or ketchup drizzle.

EXPERT TIPS & TRICKS

• Use fresh eggs. Fresh eggs will have the best flavor and texture.
• Season the eggs with salt and pepper. This will help to enhance the flavor of the eggs.
• Don’t overcook the eggs. Overcooked eggs will become dry and rubbery.
• Use a good quality feta cheese. Feta cheese is a key ingredient in this recipe, so it is important to use a good quality one.
• Top the tortilla with your favorite fresh toppings. There are many different toppings that you can use, such as arugula, avocado, ham, tomatoes, onions, or peppers.
• If you are adding fresh toppings to your gluten free breakfast tacos, it is best to add them just before serving. This will help to keep the toppings fresh and crisp.
• You can also freeze these tortillas. To freeze, wrap the gluten free breakfast tacos in plastic wrap or aluminum foil and place it in a freezer-safe bag. Gluten free breakfast tacos can be frozen for up to 2 months.
• To thaw an these tortillas, place it in the refrigerator overnight. You can also thaw the gluten free breakfast tacos in the microwave, but be sure to cook it through before serving.

HOW TO MAKE THIS LOWER CARB

If are are eating a low carb diet, use cauliflower-based tortillas.

HOW TO MAKE THIS HEALTHIER

If you are eating a lower fat diet, use fat free cheese and sub egg whites instead of full eggs.

HOW TO SERVE & STORE

To serve: Serve immediately. You can also serve the tortillas with a side of salsa, sour cream, or guacamole. If you are serving the these tortillas as a breakfast dish, you can also serve it with a side of fruit or yogurt.

To store: gluten free breakfast tacos can be stored in the refrigerator for up to 3 days. To store, wrap the these tortillas in plastic wrap or aluminum foil. You can also store the egg tortillas in an airtight container.

To reheat: To reheat the gluten free breakfast tacos, place it in a microwave-safe dish and microwave for 1-2 minutes, or until heated through. You can also reheat the these tortillas in a pan over medium heat.

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