Change up your family’s breakfast routine by adding big crunch and healthy veggies to the mix! These easy, delicious breakfast tacos with a healthy vegetable scramble are just right for a break in your family’s breakfast routine. Go for big flavor with tasty taco add-ins like Old El Paso green chilies, Old El Paso Thick and Chunky Salsa, and Old El Paso Vegetarian Refried Beans. Add some grated jack cheese, lime, and sliced avocado, and stick everything in an Old El Paso Crunchy Taco Shell and you have a super fun (and nutritious) family breakfast!
Start Your Day Right with Veggie Scramble Breakfast Tacos! 1 of 9
Veggie tacos are quick and easy to make, and will ensure your family gets their day off to a healthy start!
Step 1 2 of 9
Mince half an onion.
Step 2 3 of 9
Cut 1/2 cup kale into thin ribbons. Next, chop up 1 cup cherry tomatoes.
Step 3 4 of 9
Saute the onions in 2 tablespoons butter until soft. Add 2 tablespoons canned green chilies and the kale, and cook for 2 minutes. Next, add the tomatoes and cook for 2 minutes more.
Step 4 5 of 9
Crack 5 eggs in a large bowl. Measure out 1/2 teaspoon each sea salt and black pepper.
Step 5 6 of 9
Add the salt and pepper to the eggs and beat lightly. Pour eggs into the skillet and fold into the vegetables. Cook over medium heat until eggs are cooked through.
Step 6 7 of 9
Set out your fixings! Pick your favorites, or go with a classic mix of Old El Paso Vegetarian Refried Beans, Old El Paso Thick and Chunky Mild Salsa, grated jack cheese, and sliced avocado.
Step 7 8 of 9
Make up your tacos and garnish with sliced cherry tomatoes, kale ribbons, salsa, and fresh lime.
Step 8 9 of 9
Dig in to a healthy, satisfying breakfast!
Vegetable Scramble Breakfast Tacos
2 tablespoons butter
1/2 yellow onion, peeled and minced
2 tablespoons canned green chilies
1/2 cup kale, cut into thin ribbons
1 cup cherry tomatoes, halved or quartered
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Old El Paso Crunchy Taco Shells
Heat the butter over medium heat in a large skillet. Add the onions and saute until soft, 3 – 4 minutes. Add the green chilies and kale and cook for 2 minutes. Add the tomatoes and cook for 2 minutes more.
Lightly beat the eggs with the salt and pepper. Pour over the vegetables, and cook scramble, stirring often, until eggs are cooked through, about 5 minutes.
Serve the scramble in toasted Old El Paso Crunchy Taco Shells, along with Old El Paso Vegetarian Refried Beans, Old El Paso Thick and Chunky Mild Salsa, grated jack cheese, fresh lime, and (my fave) sliced avocado.
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