Description
Fresh and nutritious green breakfast tacos packed with sautéed greens, avocado, and eggs for a wholesome and energizing start to your day.
Ingredients
- 4 small whole wheat or corn tortillas
- 4 large eggs
- 1 tbsp olive oil
- 1 cup fresh spinach, chopped
- 1 cup kale, chopped (stems removed)
- 1/2 avocado, sliced
- 1/4 cup green bell pepper, diced
- 1/4 cup green onion, sliced
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic, green bell pepper, spinach, and kale. Sauté until greens are wilted and peppers softened, about 4-5 minutes.
- Season vegetable mixture with cumin, salt, and pepper. Remove from skillet and set aside.
- In the same skillet, cook eggs to your liking: scrambled, fried, or poached.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Divide the sautéed greens evenly among the tortillas.
- Top each with cooked eggs, avocado slices, green onions, and fresh cilantro if using.
- Serve with lime wedges to squeeze over the tacos.
- Cook eggs to an internal temperature of 165°F (74°C) for food safety.
Notes
- Use fresh, tender greens for best texture.
- Do not overcook eggs to keep them moist and tender.
- Warm tortillas gently to prevent cracking.
- Avocado should be ripe but firm for easy slicing.
- Serve immediately for the best flavor and texture.
- Store sautéed greens and cooked eggs separately in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave before assembling tacos.
- Assemble tacos fresh to keep tortillas from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing and Cooking
- Cuisine: Mexican Inspired