Scrambled Egg Tacos

Scrambled egg tacos are a classic dish that's suitable for both breakfast or dinner. Kick the nutrients up a notch by adding some spinach in with your beans! The kids will never know!

There aren't many meals that I can count on my kids eating 100% of the time. My kids are typically pretty good eaters, but like any kids, they have their favorites, and they have things they definitely don't like. My kids will eat any for of scrambled eggs 100% of the time, and if it's wrapped into a taco, even better. 

Growing up, we hardly ever had scrambled eggs unless it was a Saturday morning, and breakfast tacos happened 0% of the time. It's funny how as a parent I find myself relying on scrambled eggs and breakfast tacos all the time, even though their something that was so uncommon in both mine and Derek's upbringing. 

Breakfast tacos are a great way to sneak some more veggies into your kid's diets. Salsa believe it or not, does count as a serving of vegetables, and you can load up your black beans with some spinach to sneak in even more nutrients. Neither one of my kids were phased by the spinach in these at all. 

Yield: 4
Author: Paige Flamm
Scrambled Egg Tacos

Scrambled Egg Tacos

Scrambled Egg Tacos are the perfect breakfast when you need something that will keep you full longer. These come together with simple fresh ingredients your family will love.
Cook time: 20 MinTotal time: 20 Min


  • 2 tbsp. olive oil
  • 1 (15-oz) can cooked black beans
  • 1 clove garlic, finely chopped
  • Salt
  • Pepper
  • 4 cups. baby spinach
  • 1 tbsp. fresh lemon juice
  • 8 large eggs
  • 8 yellow corn tortillas
  • Salsa


  1. Add 1 tablespoon of oil in a large skillet and heat up on medium.
  2. Add the beans and garlic; add salt and pepper to the mix and cook until the garlic starts to turn golden brown; roughly for about 2 minutes.
  3. Add spinach, and lemon juice, toss together until the leaves just barely wilt.
  4. In a large bowl, whisk together eggs, 1 tbsp. of water, also add salt and pepper.
  5. Heat a tablespoon of oil in a nonstick skillet on medium heat.
  6. Add eggs and cook, stirring every few seconds for about 2 to 3 minutes.
  7. Lightly char tortillas over a gas flame.
  8. Fill the tortillas to create the tacos with the cooked eggs; you may add cheese, queso fresco, cilantro, or any other topping you desire to top.

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