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–+ servings
Two scrambled egg breakfast tacos topped with pico de gallo, served with sliced avocado, lime, and cilantro. Part of Ultimate Breakfast Ideas.

Scrambled Egg Tacos with Fresh Salsa

Enjoy these vibrant scrambled egg tacos, perfect for a quick and flavorful breakfast. They combine fresh salsa, sautéed vegetables, and fluffy scrambled eggs, all wrapped in warm tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

Salsa
  • 1 large yellow tomato diced
  • 3 tablespoons red onion diced
  • 3 tablespoons cilantro chopped
  • 1/2 to 1 serrano pepper thinly sliced
  • 1 garlic clove minced
  • 1/2 lime juice from
  • 1/4 teaspoon sea salt
For the tacos
  • 1 green bell pepper stemmed, seeded, and diced
  • 3 scallions chopped
  • 6 large eggs beaten
  • 2 cups arugula or spinach chopped
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper
  • 8 tortillas
  • 1/4 cup cilantro chopped fresh, plus more for garnish
  • 1 avocado sliced
  • Lime wedges for serving

Equipment

  • Small bowl
  • small nonstick skillet
  • large nonstick skillet

Method
 

  1. Make the salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.
  2. In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.
  3. Brush a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.
  4. Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

Notes

This recipe is a guide; feel free to adjust the spice level of the salsa or add other vegetables to your scramble.

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