Vegetarian Breakfast Tacos

Vegetarian Breakfast Tacos

(4 servings)    Printable Version
  • 1/4 teaspoon fresh oregano - chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 large eggs - lightly beaten
  • 1/4 cup onion - chopped
  • 1 2-ounce can green chilies - chopped
  • 4 6-inch corn tortillas
  • 1/2 cup shredded Cheddar or Jack cheese
  • dash of ground red pepper (optional)
  • Pico De Gallo - store-bought or use homemade recipe below
Heat a large non-stick skillet on medium heat and spray with cooking spray.

To make the burritos, combine the oregano, salt, pepper and eggs - whisking to combine. Add egg mixture, onion and chilies to the pan. Add a dash of red pepper if desired. Cook until set or approximately 3 minutes, scrambling the mixture slightly. Remove eggs from pan and wipe pan clean with a paper towel.

Heat the tortillas in the warm pan - or directly over the burner for a blackened taste if desired. Divide the egg mixture evenly among the tortillas, top each with 2 Tablespoons of Pico De Gallo salsa, and the cheese and serve.


Recipe For Homemade Pico De Gallo:

1 and 1/2 cups chopped tomato
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice (or lime)
1/8 teaspoon salt
dash of freshly cracked black pepper

Just mix all ingredients together and let set for at least 10 minutes to let the flavors mingle.


This is also great with crumbled vegetarian (soy) chorizo if looking for a hearty breakfast serving.

Mr Breakfast would like to thank HollyMartel for this recipe.

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