Veggie Packed Breakfast Tacos Recipe

Veggie Packed Breakfast Tacos Recipe in Just 2 Minutes

I used to think a satisfying, hot breakfast was impossible on a busy weekday morning. That all changed when I discovered this simple trick. Now, I can whip up a delicious, protein-packed taco faster than my coffee brews.

It’s a game-changer that keeps me full and energized for hours. For another creative meal idea, you can also try our guide for a Apple Cinnamon Pancakes Recipe. This veggie taco, however, has truly transformed my morning routine.

Additional Tips for Making this Recipe Better

After making these tacos countless times, I’ve learned a few tricks to make them even better.

• Don’t Overcook the Egg: The most important tip is to slightly undercook the egg in the microwave. It will continue to cook from residual heat in the hot mug. This ensures a tender, fluffy result rather than a rubbery one.
• Meal Prep Your Veggies: The “2-minute” timeline works best if your vegetables are ready. At the start of the week, I chop a mix of bell peppers and onions and store them in the fridge. This makes my morning prep even faster.
• Master the Tortilla: Never skip warming the tortilla. A cold tortilla can crack easily. For the best result, wrap it in a damp paper towel and microwave for 15-20 seconds to make it soft and pliable.
• Experiment with Spices: Salt and pepper are just the beginning. I love adding a pinch of smoked paprika or a dash of chili powder to the egg mixture for a deeper, more complex flavor.

Fun Variations to Try

This recipe is a fantastic base for customization. Here are a few ideas to switch things up.

• Spicy Kick: Add finely diced jalapeño to the egg mixture and use Pepper Jack cheese for a morning meal with some fire.
• Meat Lover’s Version: For a non-vegetarian option, stir in a tablespoon of pre-cooked crumbled bacon, breakfast sausage, or diced ham with the veggies.
• Dairy-Free Option: Use unsweetened plant-based milk (like almond or soy) in the egg and substitute your favorite dairy-free shredded cheese. This taco is a great starting point for many quick breakfast or dinner recipes.
• Herbaceous Twist: Add a tablespoon of freshly chopped cilantro, parsley, or chives to the egg mixture before cooking for a burst of fresh flavor.

Equipment You Need

You don’t need any fancy kitchen gadgets for this simple recipe.

• Microwave-Safe Mug: A standard 12-ounce mug is perfect for cooking a single-egg taco.
• Fork: You’ll use this for whisking the egg and scooping it out of the mug.
• Cutting Board and Knife: For prepping your fresh vegetables.

How to Serve Veggie-Packed Breakfast Tacos

While delicious on its own, a few simple additions can turn this taco into a more complete meal.

• Top with a spoonful of your favorite salsa or fresh pico de gallo for moisture and a zesty kick.
• Add a dollop of sour cream or Greek yogurt for a cool, creamy contrast.
• For a richer flavor and healthy fats, serve with a side of sliced avocado or guacamole.
• Sprinkle with cotija cheese and fresh cilantro for an authentic touch.
• For a beautiful dessert to follow a taco-themed meal, you could plan to make our Tropical Mojito Mocktail.

Calories Count

Here is the approximate nutritional information for one taco.

• Calories: 220-280 kcal
• Protein: 12-15g
• Carbohydrates: 15-20g
• Fat: 12-16g
• Fiber: 2-4g

How to Store

If you need to save your tacos for later, follow these simple storage tips.

• Storing: It’s best to store the cooked egg filling separately from the tortilla in an airtight container in the fridge for up to 2 days.
• Freezing: The cooked egg filling can be frozen, but the texture may change upon reheating. Freezing assembled tacos is not recommended.
• Reheating: To reheat, simply microwave the cooked egg filling for 20-30 seconds until warm, then assemble with a fresh, warm tortilla.

Why You’ll Love This Recipe

This simple recipe is sure to become a new morning favorite.

• Incredibly Fast: It’s a complete, nutritious breakfast that is genuinely ready in just two minutes from start to finish.
• Highly Customizable: You can easily swap out vegetables, cheeses, and toppings based on what you have on hand.
• Protein-Packed: The egg and cheese provide a substantial amount of protein to keep you feeling full and focused all morning.
• Minimal Cleanup: With everything cooked in a single mug, you’ll only have one dish and a fork to wash.

Ben Carraoli

Veggie Packed Breakfast Tacos Recipe

I used to think a satisfying, hot breakfast was impossible on a busy weekday morning. That all changed when I discovered this simple trick. Now, I can whip up a delicious, protein-packed taco faster than my coffee brews.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 2 minutes mins

Total Time 3 minutes mins

Servings: 1

Course: Breakfast

Calories: 220

Ingredients Method

Ingredients

  

• 1 Large Egg – This is the protein-packed star of the show. A fresh high-quality egg will provide the best flavor and a fluffy texture.
• 1 Tablespoon Milk or Water – Adding a little liquid is the secret to creating steam in the microwave which makes the egg tender and light instead of rubbery.
• 2 Tablespoons Diced Vegetables – Use a mix of your favorites like bell peppers onions, or fresh spinach. Avoid frozen veggies as they release too much water.
• 1 Tablespoon Shredded Cheese – Freshly grated cheese melts better than pre-shredded kinds. Cheddar or Monterey Jack are excellent choices.
• 1 Small 6-inch Tortilla – A flour or corn tortilla serves as the perfect edible wrapper for your fillings.
• Salt and Black Pepper – A small pinch is all you need to elevate the natural flavors of the egg and vegetables.
• Cooking Spray or ½ Teaspoon Butter/Oil – This is essential to prevent the egg from sticking to your mug ensuring a quick and easy cleanup.

Method

 

1. First, grab a large, microwave-safe coffee mug. Coat the inside thoroughly with cooking spray or a small amount of butter. This step is crucial because it creates a non-stick surface, allowing the cooked egg to slide out easily without a messy cleanup.
2. Crack the egg directly into your prepared mug. Add the milk or water, along with a pinch of salt and pepper. Use a fork to whisk the mixture vigorously until the yolk and white are fully combined and it looks slightly frothy.
3. Now it’s time to add your veggies and cheese. Gently stir the diced vegetables and shredded cheese into the egg mixture. Mix just enough to ensure all the ingredients are evenly distributed throughout the mug for a flavorful bite every time.
4. Place the mug in the microwave and cook on high for 60 to 90 seconds. The egg will puff up significantly—this is completely normal! All microwaves vary, so check after 60 seconds. The egg should be set but still moist.
5. While the egg cooks, warm your tortilla in the microwave for about 15 seconds. Once the egg is done, carefully remove the hot mug. Run a fork around the edge to loosen the egg, then scoop it onto your warm tortilla, fold, and enjoy immediately.