Corn Tortilla Breakfast Tacos (gluten free, dairy free) (Edit recipe)

Craving a breakfast that's quick, fresh, and bursting with flavor? Look no further than these simple corn tortilla breakfast tacos! All you need are eggs, arugula, juicy tomatoes, and tangy feta cheese, all wrapped in warm corn tortillas.These Corn Tortilla Breakfast Tacos are gluten free and can easily be made dairy free. You can customize these tacos to your heart's content! Want low-carb? Swap the tortillas and go feta-free. Vegan? Tofu scramble and cashew crema are your new best friends. Whether you're a seasoned chef or a breakfast newbie, these tacos offer a delicious and effortless way to kickstart your day.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	376
Fat:	10 g
Carbohydrates:	49 g
Protein:	21 g
Cholesterol:	31 g
Sodium:	794 mg
Fiber:	7 g
Sugars:	10 g
Calculated for total recipe.

by kaylacappiello

View original recipe

Serves: 1

Ingredients

2 Corn Tortilla
2 Eggs
1 Arugula, handful
.5 Tomato, sliced
.25 cup Feta Cheese, crumbled, fat-free or dairy-free
2 Tbsp Salsa

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a drizzle of olive oil in a pan over medium heat.
Crack your eggs and gently slide them into the pan.
Season with a pinch of salt and pepper.
Fry until the whites are set and the yolk is cooked to your liking.
While the eggs sizzle, toast your corn tortillas in a dry pan or microwave for a few seconds until pliable.
Spread a spoonful of salsa on each tortilla. Layer with arugula, tomato slices, and top with a sunny-side-up egg.
Sprinkle with your crumbled feta cheese.
Fold your tacos and enjoy!