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–+ servings
Two breakfast tacos filled with scrambled eggs, spinach, and pico de gallo, ready for grab-and-go breakfast ideas.

Grab-and-Go Breakfast Tacos with Fresh Salsa

Prepare these breakfast tacos and salsa ahead of time for quick meals on busy mornings. This recipe yields six servings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Breakfast
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

Fresh Salsa
  • 1 large yellow tomato diced
  • 3 tablespoons red onion diced
  • 3 tablespoons cilantro chopped
  • 0.5 to 1 serrano pepper thinly sliced
  • 1 garlic clove minced
  • 0.5 lime juice from
  • 1/4 teaspoon sea salt
For the Tacos
  • 1 green bell pepper stemmed, seeded, and diced
  • 3 scallions chopped
  • 6 large eggs beaten
  • 2 cups arugula or spinach chopped
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper to taste

Equipment

  • Small mixing bowl
  • Large skillet

Method
 

  1. Combine the diced tomato, red onion, cilantro, serrano pepper, minced garlic, lime juice, and sea salt in a small bowl. Mix well to create the salsa. Set aside or refrigerate.
  2. Heat a drizzle of olive oil in a large skillet over medium heat.
  3. Add the diced green bell pepper and chopped scallions to the skillet. Cook for 3 to 5 minutes until the pepper softens slightly.
  4. Add the chopped arugula or spinach to the skillet. Cook until wilted, about 1 minute.
  5. Pour the beaten eggs over the vegetables in the skillet. Season with salt and pepper. Cook, stirring gently, until the eggs are set to your preference.
  6. Divide the egg and vegetable mixture among six tortillas (tortillas not listed in ingredients, assume they are available for assembly). Top each taco with the prepared fresh salsa.

Notes

You can prepare the salsa a day ahead. Store it separately in the refrigerator. Cook the egg mixture and store it separately. Assemble the tacos in the morning for a fast breakfast.

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