These freezer healthy breakfast tacos will make you like mornings. Make them fresh or pop these frozen guys in the microwave for an easy and delicious breakfast.
[this post & photos have been updated from it’s original post in March 22, 2017]
These breakfast tacos are simple and easy, yet a fun treat to make ahead of time for a quick egg breakfast on the go or at the office. They’re also great to serve for brunch or a slow weekend morning, that way you can eat them fresh!
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how these healthy breakfast tacos fit into my lifestyle
My usual breakfast has been yogurt + fruit + granola or oatmeal for years. I love this breakfast because it’s easy & convenient. But every once in a while, I just want something different. That’s when I’ll usually make breakfast tacos…. or pancakes. But today we’re talking about savory, eggy, cheesy Mexican inspired breakfast tacos. These tacos are particularly great because I’d rather spend a bit of extra time batch cooking the ingredients to then have leftovers. I wrap extra tacos, place them in a bag, and store in the freezer until I’m ready for a quick breakfast taco (or a couple!)
How they will make your life easier
Pre-made breakfast tacos? Need I say more? It’s just as quick to whip up double or triple the veggie and egg mixture as it is one serving, plus wrapping them is really quick. I’d recommend making extra if you’ve got some time to make a slow breakfast on the weekend or if you want these for dinner. Take the extras, wrap them up and freeze for a really quick breakfast
Quick Notes on This Recipe
How to Make the Egg and Veggie Mixture
My favorite veggies in these breakfast tacos are frozen hash browns, onions, peppers, and lots of mushrooms. Honestly you can use any vegetables you’ve got on hand, including fresh shredded potato. If you are using fresh potatoes, you’ll need to rinse them out well (to remove excess starch) and pat dry so they crisp up on the stove.
Start out by chopping all the veggies into similar sized pieces. This will allow them to all cook evenly, plus you won’t have to bite into one giant piece of a mushroom, then into a teeny one. It’s way better.
Add one tablespoon of oil to a hot pan, then dump all the veggies in the pan. Sautee for about 7 minutes, until onions are translucent and mushrooms are about half their raw size. Stir occasionally.
Dump the frozen hashbrowns or shredded potatoes in the pan, add another tablespoon of oil. Stir every couple minutes to allow veggies to get crunchy. Cook for about 5-7 minutes.
After veggies are done, add eggs. You can remove veggies from the pan, or leave them in and cook everything together. The latter is easier, the former looks nicer. Other than taking photos, I almost always go for the easier option.
How to Assemble the Tacos
- Spoon eggs in the middle of tortilla, in a line so you can fold the sides up
2. top eggs with veggie mixture
3. Then add cheese on top of eggs & veggies
If you wanted to make a larger burrito, just add extra of each to fill up the tortilla so you’re not left with lots of folded tortilla.
How to Make these Tacos Even Easier
As a food photographer, I do have to consider the photograph-ability of my dishes, this is one of those instances. I layered in the eggs, veggie mixture, and cheese individually. When I make these in the real world, I’ll cook the vegetables, add the hash browns with extra oil to get it all nice & crispy. I’d then add the eggs directly to the vegetable mixture. This simple hack saves a couple minutes, a few dirty dishes, and it all ends up being about the same. Especially if you’re going to pop them in the freezer. So if you want to save time and effort, just cook everything up in the same sautee pan.
How to Make them Freezer Friendly
Do not add salsa or any sauce to the tacos if you’re freezing them. You want to freeze them ‘dry’ or they’ll get soggy and fall apart. You can opt for burrito sized tortillas for one handheld breakfast item. That works too! Just fill the tortilla up with about double the eggs, veggies, & cheese.
I experimented with not wrapping each taco in foil or plastic wrap and just slid each in my Shasher bag. To heat them up, I put them open side down so they’d stay closed in the microwave. They were great. I won’t individually wrap them again in the future to save waste. But if you want to take them to work, individually wrapping them may be beneficial to make the trip.
easy ways to repurpose this recipe
- The eggs, vegetables, cheese, & salsa would make a great egg bowl or omelet.
- Make it into a breakfast casserole like this one
- You could separate the eggs & vegetables for an easy scramble with veggie hash browns.
Healthy Breakfast Tacos
- 2 tablespoons canola oil separated
- 1 cup vegetables of choice ie: onions, mushrooms, zucchini, bell peppers
- 1 cup frozen hashbrowns or fresh russet potatoes
- 6 whole eggs
- 1/2 cup milk
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 6 flour tortillas 10″ for burritos, 6″ for tacos
- 1/2 cup cheddar cheese shredded
- Add (1 T) canola oil to large sautee pan, sautee (1 c) chopped vegetables for about 5 minutes.
- Add (1 c) hashbrowns and extra tablespoon of oil, cook until crispy. About 10 minutes. While potatoes are cooking, mix together 6 eggs, (1/2 c) milk, salt and pepper. Set aside.
- Once potatoes are cooked, pour egg mixture over vegetable mixture. Fold mixture over until cooked thoroughly, or until eggs are solid and there's little-no liquid left in pan. Check for salt and pepper flavor preference.
- Top with cheddar cheese. Fill six 6" tortillas with mixture.
- To make FREEZER tacos: Evenly distribute egg/potato mixture into middle of taco or burrito sized tortillas. A 10" or larger tortilla is important to keep all filling inside tortilla! No need to wrap each taco/burrito individually, unless you'd like to take them on the road. Then it's better to wrap them individually.
- Microwave burrito, open side down, on high for 60 seconds when ready to eat. Add favorite toppings, and enjoy!
did you make these healthy breakfast tacos? leave me a comment to share how they turned out!