I love making homemade mexican food recipes. If you ask me, anything with a mexican flair is super easy to make gluten free since you can interchange corn tortillas and flour tortillas without a second thought (a simple swap to accomodate my gluten free lifestyle)! Corn tortilla tacos are always my go to order from my favorite mexican restaurant, so I figured, why not make them into gluten free breakfast tacos!?
These Gluten Free Breakfast Tacos are an easy recipe, perfect for breakfast on the go. It all cooks up in less than 30 minutes!
This gluten free breakfast is perfect for a weekend breakfast or to meal prep for your week, just like my gluten free breakfast casserole and my egg bake with ham!
why you’ll love this recipe
- This Gluten Free Breakfast Taco recipe is allergy friendly. I used corn tortillas to make this a naturally gluten free recipe. I used dairy free cheese to make this an easy dairy free recipe!
- It’s an easy freezer friendly meal, which means it is a great option for a meal prep! You’ll have it ready to go when you need to just pull a dinner out of the freezer and heat it up quick. I love to wrap them up in individual portions when storing!
- These Gluten Free Breakfast Tacos uses minimal ingredients and take minimal time.
- I absolutely HATE doing dishes, so a recipe with minimal dishes to clean up afterwards is ideal for my weekday breakfasts.
ingredients & substitutions
Feta Cheese (Dairy-Free or Fat-Free): I used dairy free cheese for a dairy free recipe. You can also use fat free for a low fat option!
Black Beans: I love adding beans for a little extra protein to my Gluten Free Breakfast Tacos. You can also use refried beans here or if you have leftover beans from mexican take out!
Eggs: Use whole eggs or egg whites! Sometimes I even use a combination of the two if I can’t deicde! If eggs aren’t your thing, try vegan egg substitues or crumbled tempeh or a scramble made with chickpea flour for a vegan twist.
Pickled Jalapeños: My husband LOVES jalapeños so they are fun to add to this recipe for a little kick! Swap in fresh jalapeños or a dash of your favorite hot sauce.
Salsa: I always go for a chunky pico de gallo, a hearty tomato salsa, or even a fruity mango salsa for a tropical twist!
Jalapeno Beef Jerky: This is to add protein to the tacos. It pairs perfectly with the pickled jalapeños! You can also use any chopped ham, bacon or sausage!
Corn Tortillas: If corn aren’t your thing, try cassava tortillas, cauliflower tortillas or even lettuce wraps for a low-carb Gluten Free Breakfast Tacos.
directions
Step 1
Place 2 corn tortillas on a baking sheet.
Step 2
Top with feta and black beans. Create a hole in the center.
Step 3
Crack an egg in the center. Bake for 5-10 minutes.
Step 4
On a cutting board, slice the beef jerky stick into small pieces.
Step 5
Top each Gluten Free Breakfast Tacos with jalapenos, jalapeno beef jerky, and salsa.
expert tips & tricks
- To keep these Gluten Free Breakfast Tacos low carb, I reccomend ditching the corn tortillas and using lettuce wraps or even a bed of sautéed spinach. You can also use cauliflower tortillas instead.
- For low-fat Gluten Free Breakfast Tacos, use low fat feta cheese.
- Make the Gluten Free Breakfast Tacos entirely vegan by choosing a vegan egg substitute or crumbled tofu scramble instead of eggs. Use plant-based feta options or a sprinkle of nutritional yeast for that cheesy touch. Swap the beef jerky for crumbled tempeh or a generous dusting of smoked paprika for a touch of smoky magic.
how to serve, store and meal prep
I like my Gluten Free Breakfast Tacos fresh out of the oven. To store, I let them cool and store them in an airtight container in the fridge for up to 3 days.
To reheat, I just pop the Gluten Free Breakfast Tacos back in the oven at 350°F for 5 minutes until warmed through. Alternatively, microwave individual tacos on low for 30-second bursts until heated through.
For meal prep, I assemble the Gluten Free Breakfast Tacos (minus salsa) individually and store them in the fridge. I even sometimes individually wrap them for easy access! Come breakfast time, I add my desired toppings and heat as described above. This way, you have grab-and-go breakfasts ready to go.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Gluten Free Breakfast Tacos
Ingredients
- 1 Jalapeno beef jerky stick
- 2 eggs
- 3-4 tbsp fat free feta cheese or dairy free substitute
- 2-3 tbsp black beans
- 2 tbsp pickles jalapenos
- 2 tbsp salsa
- 2 corn tortillas
Instructions
- Preheat oven to 400 degrees.
- Place 2 corn tortillas on a baking sheet.
- Top with feta and black beans. Create a hole in the center.
- Crack an egg in the center. Bake for 5-10 minutes.
- On a cutting board, slice the beef jerky stick into small pieces.
- Top each taco with jalapenos, jalapeno beef jerky, and salsa.
Nutrition
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