Easy Breakfast Tacos With Pico Scrambled Eggs

This easy breakfast tacos recipe is ideal for busy mornings, pre-Cinco de Mayo brunches, or when you want something satisfying without a lot of fuss. It's got everything you love about a classic scrambled eggs breakfast and tacos in every bite. Our daughter calls them the "best breakfast tacos ever," and according to some of our friends who've tried them, they really are.

For more easy breakfast ideas, try my Banana Split Yogurt and Banana Raspberry Muffins. They’re just as quick and comforting. Now, let’s make some tacos!

These easy breakfast tacos are a flavorful excuse to have Mexican food for breakfast! They’re one of our favorite recipes for quick, satisfying mornings.

Great for crowds: Let everyone assemble their own tacos or add their own toppings for a super simple meal.

Prep-friendly: Prep the pico, eggs, beans, or toppings in advance to save time before breakfast.

Versatile: Add more of your favorite toppings, make them spicy, or add more protein.

Vegetarian: These veggie-scrambled egg tacos with beans are a simple veggie-friendly breakfast everyone can enjoy.

This homemade breakfast taco recipe uses simple ingredients for big Mexican flavor! Scroll to the recipe card at the end of this post for the full list of ingredients.

For the Pico de Gallo

• Tomatoes: Use your favorite ripe tomatoes and even cherry tomatoes. I don't recommend canned tomatoes because they have excess moisture.
• Red onions: White or yellow onion works too.
• Jalapeño: I prefer fresh chili over pickled ones. Serrano pepper is a good swap, but it's spicier.
• Cilantro: Adds a fresh herbiness, but skip it if you're not a fan.
• Lime juice: Go forfreshly squeezed juice. Feel free to use fresh lemon juice instead.
• Salt and pepper: Kosher salt and freshly cracked black pepper are best. Avoid coarse sea salt.

For the Tacos

• Olive oil: Vegetable, corn, and canola oil are okay as well. If you use butter, be careful not to burn it in the skillet.
• Corn tortillas: You can use white, yellow, or blue corn tortillas for this. Use flour tortillas or low-carb tortillas as alternatives.
• Large eggs: Feel free to use liquid eggs.
• Milk: Whole-milk is best for creamier, fluffier eggs, but 2% or even plant-based milk works too.
• Taco seasoning: It's a popular store-bought spice blend packed with smoky Tex-Mex flavors.
• Breakfast potatoes: Hash browns are a wonderful swap too.
• Black beans: I use homemade whenever I have some for best flavor, but canned ones are also okay. Feel free to use pinto beans instead.

Optional Toppings

• Cheddar cheese: Use your favorite of the cheddar cheeses. White, mild, or sharp are all great. Use Monterey Jack as an alternative. For a Mexican option, go with crumbled cotija cheese.
• Avocado: Slice it or dice it. Leftover guacamole works too.
• Fresh cilantro: If you're not a fan, try green onions instead.
• Lime wedges: You can also use lemon wedges.

See recipe card for quantities.

These healthy breakfast tacos come together fast for a quick, wholesome breakfast! Scroll to the bottom of the post for the recipe card with the complete recipe.

1. Step 1: In a bowl, combine the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let it sit for 5–10 minutes.

2. Step 2: In a small pan, heat the black beans with water and taco seasoning. Simmer for 2–3 minutes until slightly saucy, then set aside.

3. Step 3: In a separate bowl, whisk the eggs with milk, salt, and pepper until smooth.

4. Step 4: Heat butter in a skillet over medium heat. Add ¼ cup of pico de gallo and cook for 2–3 minutes, until softened and most of the moisture has evaporated. Pour in the eggs, let them sit briefly, then gently scramble until soft and fluffy. Remove from heat.

5. Step 5: Warm the tortillas on a skillet or directly over a flame until lightly charred.

6. Step 6: To assemble, place the corn tortillas on a plate and fill with potatoes, pico scrambled eggs, black beans, and cheese. Top with avocado, cilantro, and a squeeze of lime. Serve immediately.

These veggie breakfast tacos with fresh toppings are super easy to customize depending on what's in your fridge! Try these yummy twists so they never get boring:

Add protein: Breakfast sausage, crispy bacon, shredded chicken, and even leftover chicken tenders are great ways to add more protein to every bite.

More veggies: Add ¼ cup diced green bell pepper or mushrooms to the pico de gallo for extra nutrients.

Make them spicy: Increase the jalapeño in the pico, add ⅛-1/4 teaspoon red pepper flakes or chili powder to the scrambled eggs, or drizzle with your favorite hot sauce once the tacos are ready.

Make burritos: Use large wrap-style flour tortillas to make hearty breakfast burritos instead of tacos.

Sweet potato breakfast tacos: I use my leftover Sweet Potato Breakfast Hash or chopped Air Fryer Sweet Potato Wedges instead of breakfast potatoes when I've got some in the fridge.

These Mexican scrambled eggs with a taco twist are the perfect way to start the day! Here are our favorite ways to enjoy them:

• Serve with extra pico de gallo, your favorite bright zingy salsas, or hot sauce.
• Pair with Mexican Caesar Salad and Mexican Fruit Salad for a Cinco-de-Mayo-themed brunch.
• Place on the table along with Mexican Street Corn Guacamole and Black Bean Feta Dip for easy serving.
• Make a big batch for the weekend family breakfast, with crispy bacon and breakfast sausage.
• Prep for the week along with my Maple Brown Sugar Overnight Oats and Banana Chia Overnight Oats.

These tasty tacos are best fresh but you can prep ahead! Here’s how to do it:

Refrigerator

Store the components separately (beans, toppings, scrambled eggs, and pico de gallo) in airtight containers for up to 2 days.

To Reheat Them

Reheat the eggs and beans in the microwave in 20-second increments until warm. Heat the tortillas on a skillet or over a flame as usual until warm and bendy.

These simple tips and tricks will make these breakfast tacos a breeze every single time, no matter now many people you're cooking for:

Avoid watery eggs: Drain the pico de gallo slightly before cooking to prevent the excess moisture from making the eggs watery.

Use a non-stick skillet: It'll prevent you from having to scrape the skillet too much afterward since the eggs shouldn't stick too much (or at all).

Cook the pico first: This helps remove liquid and adds a deeper, slightly roasted flavor to the eggs.

Make it a taco bar: Set the skillet with scrambled eggs on the table, along with all the toppings and taco components on the side, and let your guests assemble their own tacos.

Heat the tortillas properly: Warm, taco-ready corn tortillas should bend when folded without breaking. If it breaks or starts to crack, it's not warm enough yet.

Here’s what other home cooks and Mexican food-lovers are asking about these smoky breakfast tacos with creamy avocado!

Yes! You can use them for flour tortilla tacos or even burritos.

Yes! Prep the pico, beans, and eggs in advance. However, the taco's are best assembled fresh.

Absolutely! Bell peppers and mushrooms are great additions.

Looking for other recipes like this? Try these:

Easy Lemon Poppyseed Overnight Oats (A Make-Ahead Meal You’ll Love)

Easy Carrot Cake Muffins with Cheesecake Filling (No Frosting Needed!)

The Best Carrot Cake Overnight Oats with Greek Yogurt

Best Lemon Poppy Seed Muffins with Sliced Almonds

These are my favorite dishes to serve with this Breakfast tacos recipe:

Easy Mexican Caesar Salad Recipe (With Creamy Lime Dressing)

The Best Mexican Fruit Salad With Tajin Seasoning

Creamy Cucumber Dill Salad (Easy Salad with Yogurt Dressing)

Easy Roasted Red Bell Pepper and Chickpea Salad Recipe

These yummy breakfast tacos with pico scrambled eggs is our favorite way to justify having Mexican food round the clock! Share your creations on Instagram with @HungryWhisk, and don’t forget to subscribe for more easy breakfast tacos and recipe cards!