Breakfast tacos are a quintessential Tex-Mex dish that can be enjoyed any time of day. They're quick and easy to make, and they're endlessly customizable. Our version features low-carb tortillas, scrambled eggs, shredded cheese, chopped bell peppers, chopped onions, salsa, guacamole, and sour cream. It's a hearty and flavorful meal that will keep you satisfied all morning long.
Breakfast tacos have a long and storied history in Texas. They're thought to have originated in the early 20th century, when Mexican immigrants began selling them to American workers in San Antonio. The tacos quickly became popular, and they've since spread to all corners of the state.
Today, breakfast tacos are a beloved part of Texas culture. They're served at restaurants, cafes, and even gas stations. And they're always a welcome sight on the breakfast table.
Our version of breakfast tacos is inspired by the classic dish, but we've made a few tweaks to make it our own. We've used low-carb tortillas to make the tacos a bit healthier, and we've added chopped bell peppers and onions for some extra flavor. We've also included salsa, guacamole, and sour cream for a variety of textures and flavors.
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
6 low-carb tortillas
1/2 cup eggs
1/4 cup shredded cheese
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup salsa
1/4 cup guacamole
1/4 cup sour cream (optional)
Instructions
Heat tortillas in a skillet over medium heat.
Scramble eggs in a separate skillet.
Place eggs in tortillas.
Top with cheese, bell peppers, onions, salsa, guacamole, and sour cream (if desired).
Fold tortillas in half or roll them up.
Why It Works
The low-carb tortillas make these tacos a bit healthier than traditional versions.
The scrambled eggs are a great source of protein.
The shredded cheese adds a creamy and flavorful element.
The chopped bell peppers and onions add some extra flavor and crunch.
The salsa, guacamole, and sour cream provide a variety of textures and flavors.