Breakfast Tacos



By London Baker, RD, LDN


11 ingredients · 15 minutes · 4 servings


  • 6 servings Large Eggs (Cracked and scrambled)
  • 1 Green Bell Pepper
  • 1/4 cup Chopped Scallion
  • 1 piece Jalapeno Pepper (Diced Small)
  • 2 cups Baby Spinach
  • 1 Cooking Sprary (Spray on pan as needed)
  • 1/4 cup Shredded Sharp Cheddar Cheese
  • 8 servings Corn Tortillas
  • 1 cup Organic Salsa
  • 1 oz Avocado
  • 1/4 cup Cilantro (Leaves picked)


  1. Gather ingredients and equipment. Preheat the oven to 400 degrees.
  2. Place a small pan over medium-high heat. Place the olive oil in the pan and add the bell peppers, scallions and jalapenos. Saute until translucent, approximately 2-3 minutes.
  3. Add the spinach to the pan and cook until it is wilted, approximately 2 minutes. Reduce the heat to low and add the scrambled eggs to the pan. Season with salt and pepper.
  4. Add the cheese to the pan and stir constantly until the eggs start to lightly firm. Remove the pan from the heat.
  5. Lay the tortillas out on a sheet pan and place them in the oven. Heat the tortillas until warm, approximately 2-3 minutes.
  6. Assemble the tacos with the egg mixture, a scoop of salsa and a slice of avocado.
  7. Garnish with leaves of cilantro and enjoy!