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97% would make again

Scrambled Egg Breakfast Tacos

by Pierce Abernathyfeatured in 3 Meals, 1 Snack, $10 Meal Plan

Under 30 min

Under 30 min


for 2 tacos

  • 2 large eggs
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 small corn tortillas
  • 2 tablespoons canned black bean, drained and rinsed
  • ¼ cup pico de gallo (45 g)
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

Shop ingredients with
    Calories 178
    Fat 8g
    Carbs 15g
    Fiber 2g
    Sugar 1g
    Protein 10g

Estimated values based on one serving size.


  1. Crack the eggs into a small bowl and whisk to combine.
  2. Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
  3. Divide the eggs between the tortillas.
  4. Top each taco with pico de gallo, black beans, and cilantro.
  5. Enjoy!