Vegetarian Baked Breakfast Tacos
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I was looking to change up our Taco Tuesdays a little…I typically make Mexican food on Tuesdays but can fall into a rut of a rotation of the same types of meals. Since I recently made breakfast for dinner (my Potato Frittata With Caramelized Onions recipe) and it was a hit in our house, it inspired me to think of other breakfast recipes that would be appropriate for dinner as well. Thus, Vegetarian Baked Breakfast Tacos were born!
I actually chose to bake these tacos mostly out of laziness. My reasons were threefold: 1) I don’t like sitting and heating tortillas on the stove (even though it’s very easy to do – baking them is even easier). 2) I like my cheese nice and melted. 3) I like things crispy and on the crunchy side. Baking these breakfast tacos accomplished all three of these for me and added a whole other layer of deliciousness to them!
Now, I personally served these for dinner (because having breakfast for dinner is kind of exciting!), but you can, of course, serve these for breakfast, too!
Tips on Making Vegetarian Breakfast Tacos for Breakfast
If you are planning to make these tacos for breakfast, I recommend making them in advance if you plan to eat them during the week (unless you have loads of time in the morning to spare – which I assume you don’t if you’re reading my blog ;). That way you can just heat them and go instead of having to cook during a busy morning. Otherwise, I would suggest making them on a slow weekend morning. You can get the kids involved by having them help you spread the refried beans on the tortillas and customizing their own tacos!
What if I Have a Picky Eater?
I added spinach to mine and my husband’s tacos, but I omitted it for my toddler and gave him a side of broccoli instead. Often, if my toddler sees spinach (or anything green!) in his food, he determines that he doesn’t like it (before trying it). Feel free to customize your tacos however it works for your family!
How to Customize Your Breakfast Tacos
One thing I love about these tacos is that they are actually quite versatile! There are loads of veggies that you could replace or add. Here are some ideas for other veggies that would be yummy inside your Baked Breakfast Tacos:
- Bell pepper (any color)
- Green onions
- Any leafy green, like kale or collard greens
- Mushrooms
- Zucchini
- Baby broccoli
- Artichoke hearts
- Tomato (I would keep these fresh – I would not sauté them)
More Recipes to Try Next!
Potato Frittata With Caramelized Onions
Spinach, Tomato, and Feta Egg Muffins
Gluten-Free Cheesy Broccoli Quinoa Patties
Vegetarian Breakfast Tacos
Ingredients
- 1 ½ cups potatoes , diced
- 2 tablespoon olive oil
- 1 small white onion , thinly sliced
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon taco seasoning
- ½ teaspoon garlic powder
- 1 (16-ounce) can refried beans
- 8 flour tortillas
- 1 ½ cups shredded cheddar cheese
- 1 cup spinach, chopped
- 5 eggs
- Vegetable oil spray
Instructions
- In a small microwave-safe bowl, add diced potatoes and cover with water. Microwave for 4 minutes or until potatoes are mostly soft when pierced with a fork.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Heat olive oil in a large pan over medium heat and add onion.
- When potatoes are done cooking, drain water and add the potatoes to the pan.
- Add cumin, salt, taco seasoning, and garlic powder and stir to combine. Saute for another 3-5 minutes.
- While potatoes and onions are sauteing, whisk eggs together in a medium-sized bowl.
- Push the potatoes and onions to one side of the pan, add a little more olive oil, then pour the eggs into the empty space in the pan.
- Use a rubber spatula to gently scrape the eggs from the bottom of the pan to create large, soft curds of scrambled eggs. Fold and stir the eggs frequently to prevent the eggs from drying out.
- Once all of the eggs are cooked through and scrambled, mix them into the potatoes and onions. Turn heat off.
- Scoop 1-2 spoonfuls of refried beans onto one side of a tortilla and spread the beans around.
- Add scrambled egg and potato mixture, ¼ cup of cheese, and spinach to the other side of the tortilla.
- Fold the refried bean side over the other side of the tortilla. You need the weight of the beans to keep the tortilla closed when baking.
- Place onto baking sheet. Repeat with all of the tortillas. Spray tops of tacos with vegetable oil spray. Bake in the oven for 10 minutes.