Gluten-Free Breakfast Tacos + Burritos
Tacos for breakfast? Oh yes! These Gluten-Free Breakfast Tacos + Burritos are so simple to make and delicious. This is a base recipe for the eggs and tortillas. You can simply adapt to make them as breakfast tacos or breakfast burritos.
Servings: 6 servings
- 1 cup breakfast potatoes or 2 hashbrowns, crumbled
- 1/2 cup tomatoes, chopped
- 1/2 cup bacon, crumbled
- 1/2 cup red onions, sliced
- 1/2 cup cilantro
- 1/4 cup jalapenos, sliced
- 2 limes, quartered
Melt butter on medium heat in a cast iron pan.
Add onions and cook until lightly browned.
Add eggs and salt. Cook until done and remove from heat.
For the breakfast tacos, heat up the corn tortillas on the stove. Set aside. Assemble tacos with ingredients such as eggs, bacon, cheese, tomatoes, cilantro, salsa, avocado, etc. Eat and enjoy.
For the breakfast burritos, get a large skillet and put on low-medium heat. On a gluten-free flour tortilla, add ingredients such as eggs, bacon, breakfast potatoes, cheese and then roll it up. Add to the skillet and let the outside of the tortilla crisp up and melt the cheese on the inside of the burrito. Set aside when done and enjoy with salsa.
The secret to these breakfast tacos and breakfast burritos recipes is the eggs. Be sure to saute onions and garlic along with the eggs for the scramble. Give a bit of salt and pepper and then set aside.
Ingredients such as the eggs, bacon, ham, hash browns or breakfast potatoes, mushrooms, bell peppers, onions, etc. should be pre-cooked and ready to use to assemble the tacos and burritos.
Ingredients like fresh herbs, spring mix salad, tomatoes, avocados and cheese should be served ready to use.
Equipment & Tools
Calories: 445kcal | Carbohydrates: 43g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 195mg | Sodium: 527mg | Potassium: 659mg | Fiber: 8g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 21.9mg | Calcium: 235mg | Iron: 2.3mg