Gluten free Breakfast Tacos (dairy free)
These gluten free breakfast tacos are made with corn tortillas, eggs, and feta, topped with arugula, avocado and ham.
Ingredients
- 2 corn tortillas
- 2 eggs
- 1/4 cup feta cheese or dairy free option
- 1/4 cup chopped arugula
- 1/4 avocado sliced
- 1/4 cup diced ham
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place corn tortillas on a baking sheet.
- 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.
- Bake for 10-12 minutes, or until the eggs are cooked through.
- 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.
Notes
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.
Tried this recipe?Let me know how it was!