Easy Egg Tacos

A Couple Cooks
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.
Course Breakfast
Servings 2
Calories 297 kcal


  • 4 eggs
  • ½ tbsp chili powder
  • ½ tbsp garlic powder
  • ½ tbsp cumin
  • ¼ tsp kosher salt
  • ½ tbsp olive oil
  • 4 taco-sized flour tortillas or corn tortillas
  • Pico de gallo or salsa fresca
  • 1 handful thinly sliced red onion
  • Torn cilantro leaves
  • Hot sauce


  • In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
  • In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together!
  • If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  • Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.


Nutrition (2 tacos): Carbs 26.1g, Protein 15.8g, Fat 14.6g, Fiber 3.6g