You know I’m a big breakfast girl, but I also don’t like to spend a ton of time prepping and cooking a meal. Enter these 10-Minute Healthy Breakfast Tacos! They’re dairy-free, can easily be made vegetarian, paleo-friendly, and perfect for meal prep!
My goal with Get Well With Em is to show you that living a healthy lifestyle doesn’t have to be expensive or time-consuming. These breakfast tacos come together in 10 minutes and they are super budget friendly. You can also customize them based on what you have in your fridge. With summer coming, zucchini is popping up in stores and easy to find. If I made these in the winder I might use butternut squash or sweet potatoes in place of the zucchini.
Whatever you decide to fill your breakfast tacos with, they’re going to taste great and save you a bunch of time during a busy week!
If I only have time to meal prep one meal, breakfast, lunch or dinner, I choose breakfast. I know that I’m most productive in the morning, so if I have breakfast ready to go, I can tackle my to-do list. To have breakfast tacos all week, all you have to do is cook the scramble ingredients and heat up your corn tortillas when you’re ready to eat!
Now that I think about it, I’m not going to limit these to just breakfast. You could easily eat these for lunch or dinner as well! I had pancakes for dinner on Friday night. I’m pretty sure I could eat breakfast for every meal and never get bored.
I also wanted to make breakfast tacos this week because I’m getting a little tired of my oatmeal routine. Don’t get me wrong, I love oats. But when warm weather starts to roll in, I don’t want that heavy feeling in my stomach that oats can leave sometimes.
These breakfast tacos are packed with enough healthy fats and protein to keep me full for a busy morning!
Alright, now that I’ve dangled these breakfast tacos in front of your face, I guess I can tell you how to make them. Don’t forget to scroll down below the recipe and pin the image for later! You’re going to want to make these breakfast tacos again and again!
These breakfast tacos are dairy-free, can easily be made vegetarian, and they're perfect for meal prep! BONUS they only take 10 minutes to make and can easily be customized based on whatever vegetables you have on hand.
- 1 zucchini, chopped
- 1/4 red onion, sliced
- 1 avocado
- 1 red bell pepper, chopped
- 2 chicken sausage
- 4 eggs, scrambled
- 1 tbsp coconut oil
- 4 corn tortillas
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tsp sea salt
- 1 tbsp water
Heat skillet over medium heat and add 1 tbsp coconut oil.
Add sliced red onion to the coconut oil. While onions are cooking, chop the rest of your vegetables.
Add zucchini, red bell pepper, garlic powder, chili powder, and sea salt to the skillet. Continue to cook until all veggies become soft and onions begin to turn translucent.
Chop chicken sausage and add to the mix. While veggies and sausage are cooking, scramble 4 eggs together with 1 tbsp water.
Pour eggs over veggies in the skillet. Let cook before mixing it all together, scrambling the cooking eggs in with the veggies and sausage.
While the egg mixture is cooking, turn oven to broil. Drape corn tortillas over iron rack in oven, so they fall down into a taco shell shape. Broil for approximately 3 minutes, or until tortillas start to brown and crisp up. Don't skip this step! It helps tortillas maintain shape when you add your scramble to them.
Remove skillet from heat and tortillas from oven. Spread mashed avocado over tortillas, then spoon in the scramble mixture.
Top with salsa and enjoy!
- Can be made vegetarian by leaving out chicken sausage.
- Make ahead by cooking the scramble mixture, then just heat tortillas in the morning, top with mixture, and enjoy throughout the week!
- To keep these Whole 30 approved, enjoy without corn tortillas and make sure you buy a compliant chicken sausage.
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