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With a spicy kick and the tender texture of eggs made your way, Salsa Egg Tacos are the perfect breakfast or brunch for when you’re low on time but don’t want to sacrifice flavor. Or if you want to put a Tex Mex twist on breakfast for dinner. Wrapped in golden tortillas with any toppings you can dream up, this satisfying Mexican-style meal is a great way to start your day.
Hearty Vegetarian Breakfast Tacos
Salsa egg tacos are one of my back pocket meals – things I can throw together without looking at a recipe, or even really measuring anything. They’re a crowd-pleaser that also happens to be both hearty and healthy, making them pretty much the gold standard when it comes to breakfast on a busy morning. The protein and other nutrients packed into these tacos give you all the energy you need to start your day.
The best part is, you don’t even have to make them for breakfast. With tons of protein from the eggs and vitamins from the veggies, they’re also a great quick breakfast-for-dinner option. Plus, they use ingredients that are long-lasting, inexpensive and easy to find, so you can throw them together any time.
What You’ll Need
With only 3 ingredients, getting everything together takes no time at all. Scroll down to the recipe card to find exact amounts for everything.
- Salsa: Use your favorite store-bought brand, or make your own!
- Eggs: You can adjust the amount of eggs you cook to how many you need.
- Tortillas: I use corn tortillas because they’re naturally gluten-free, but you can also use flour tortillas or homemade gluten free tortillas.
- Cheese: You can skip this, let each person add it to their own tacos, or sprinkle it on while the eggs are in the skillet to get it melty. Use your favorite – sharp cheddar, Monterey Jack, or even pepper Jack for a little kick.
How to Make Salsa Egg Tacos
Making these salsa egg tacos is so simple! In less than ten minutes, you’ll have tacos ready for the table.
Start With the Salsa: Heat a pan over medium heat. Add the salsa and spread it out over the entire pan, then warm it gently.
Add the Eggs: One at a time, crack an egg into a small separate bowl. Use a spoon to make a “well” in the salsa, and gently pour in the egg. Repeat this with each egg you plan to use.
Cover and Cook: Cover the pan and cook the eggs to your desired doneness.
Add Some Cheese: If you like, sprinkle cheese over the top of your eggs and cover until melted.
Assemble and Serve: Spoon two eggs into each tortilla, along with some of the salsa, and serve the tacos with your favorite toppings.
Tips for Success
Salsa egg tacos are really more of an art than a science. Still, here are some tips and tricks to make them just right for your family.
- Experiment with Salsas: I have tried these with both traditional salsa and black bean and corn salsa, and I love them both ways. They cook up a little thicker with the black bean salsa than your traditional tomato salsa, but that gives them a satisfying chunkiness.
- Try Different Tortillas: A lot of people think of flour tortillas when they think about tacos, but that’s not the only option. If you want gluten-free tortillas, go for ones made with corn flour, which is naturally gluten-free. You can also try using hard taco shells if you want to add a little crunch.
- Adjust the Amounts: While this recipe uses 4 eggs, you can add additional eggs if you have more mouths to feed and a bigger skillet. Really, you can make as many at a time as your skillet will allow. If you still need more after that, making a second batch is super quick and easy.
These super simple egg tacos are the perfect place to add embellishments. Here are some of the things I like to put on top when I have a little extra time.
- Cheese: For me, tacos just aren’t complete without some cheese sprinkled on top. Shredded cheddar, cotija crumbles, quesa fresco – the options are endless!
- Bell Peppers: Grilling up some green or red bell peppers is a great way to add some crunch. It also adds fresh flavor, as well as several vitamins and minerals.
- Spinach: Spinach is another great way to add nutrients to this meal. You can cook it into the eggs, or add some raw leaves on top.
- Beans: Adding some black beans or refried beans to your tacos will boost the protein and give them a richer flavor. Beans will also make your tacos more filling, which is ideal if you’re serving them for dinner or brunch.
- Shredded Chicken: This is another way to add some protein and make your meal more filling. Try using a Mexican seasoning blend on the chicken to compliment the flavors of the salsa, or make Slow Cooker Mexican Chicken.
- Ground Beef: For another traditional taco protein, add some ground beef taco meat.
- Sour Cream: You can’t go wrong with tacos and sour cream. Drop a dollop on top to add a little bit of tanginess to your tacos.
- Guacamole: Use your favorite brand of store-bought guac, or whip some up at home. This Easy Kid-Friendly Guacamole is super quick and flavorful.
These egg tacos are great by themselves for breakfast, but you may want to pair them with some sides if you’re making breakfast for dinner.
- Serve with Soup: Try serving this Sriracha Coconut Black Bean Soup with Sweet Potatoes as a starter or side dish to compliment the spice of the salsa.
- Pair with Rice: You can also pair them with a flavorful rice like Spanish-style or cilantro lime, or go a low-carb with some basic cauliflower rice.
- Make Some Veggies: You can even add a little Mexican flair to your veggies with spicy Roasted Sweet Potatoes or Chili Lime Roasted Cauliflower and Butternut Squash.
Can I Make These in Advance?
Although the eggs themselves are best when they’re made fresh, you can prep any toppings you plan to add ahead of time. Go ahead and chop up a few vegetables, grate a block of cheese, or grill up some pulled chicken or ground beef. You could even make your own salsa if you want to! That way, once you’re ready to make the meal, you can toss everything right in without any extra prep.
Salsa Egg Tacos
- 16 oz jar of your favorite salsa
- 8 eggs (use can use fewer dependong on the number of servings you want to make.
- Corn or flour tortillas (gluten free, if needed)
- 1/2 cup shredded cheddar cheese, optional (or use Monterey Jack, pepper Jack, or a combination)
- Heat a pan over medium heat, add salsa, spread it out over the entire pan, and warm gently.
- One at a time, crack an egg into a little bowl, use a spoon to make a “well” in the salsa, and gently pour in the egg. Repeat with each egg.
- Cover the pan, and cook eggs 5-10 minutes to the desired doneness. If you like, sprinkle cheese over the eggs and cover for another minute or two until it melts.
- Spoon eggs with some of the salsa into tortillas, and serve with your favorite toppings.