5 Healthy NYC Breakfast Taco Recipes for Busy Mornings

• Ready in under 20 minutes from start to finish
• Portable for on-the-go eating (wrap in foil for extra security)
• Customizable to everyone’s preferences
• Balanced nutrition with protein, healthy fats, and complex carbs

• Kid-friendly and fun to assemble of time
• Budget-friendly using pantry staples
• Perfect for meal prep—components can be prepared ahead
• Versatile enough to use leftover vegetables and proteins

Ingredients

• 4 small corn tortillas
• 1 can (15 oz) black beans, rinsed and drained
• 2 large eggs, beaten
• 1 ripe avocado, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• Hot sauce (optional)

Instructions

1. In a small saucepan, heat black beans with cumin and garlic powder over medium heat for 3-4 minutes. Lightly mash with a fork.
2. In a non-stick pan, scramble eggs over medium-low heat until just set, about 2 minutes.
3. Warm tortillas in a dry skillet or microwave for 20 seconds.
4. Assemble tacos: spread mashed beans on tortillas, top with scrambled eggs, avocado slices, red onion, and cilantro.
5. Serve with lime wedges and hot sauce if desired.

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Ingredients

• 4 small whole wheat tortillas
• 6 egg whites (or 3/4 cup liquid egg whites)
• 2 cups fresh spinach, roughly chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp feta cheese, crumbled
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/4 tsp dried oregano
• Salt and pepper to taste
• Hot sauce (optional)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add garlic and sauté for 30 seconds.
2. Add spinach and cook until wilted, about 1-2 minutes.
3. Pour in egg whites, season with salt, pepper, and oregano. Cook, gently stirring, until just set but still moist.
4. Warm tortillas in a dry skillet or microwave for 20 seconds.
5. Fill tortillas with egg white mixture, top with cherry tomatoes and feta cheese.
6. Serve immediately with hot sauce if desired.

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Ingredients

• 4 corn tortillas
• 1 medium sweet potato, diced into 1/2-inch cubes
• 1/2 cup black beans, rinsed and drained
• 2 large eggs, beaten
• 1/4 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/2 avocado, sliced
• 2 tbsp cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper.
2. Spread on a baking sheet and roast for 15 minutes or until tender. (This can be done the night before)
3. In a skillet, warm black beans over medium heat for 2 minutes.
4. In another pan, sauté red bell pepper and onion for 2 minutes, then add eggs and scramble until just set.
5. Warm tortillas and assemble tacos with sweet potatoes, black beans, egg mixture, avocado slices, and cilantro.

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Ingredients

• 4 small whole wheat tortillas
• 1 cup Greek yogurt (plain or vanilla)
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp almond butter
• 2 tbsp honey or maple syrup
• 1/4 cup granola
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• Mint leaves for garnish (optional)

Instructions

1. Warm tortillas slightly in a dry skillet or microwave for 10-15 seconds (they should be flexible but not hot).
2. Spread almond butter on each tortilla.
3. Top with Greek yogurt, mixed berries, and a sprinkle of granola.
4. Drizzle with honey or maple syrup and sprinkle with chia seeds and cinnamon.
5. Fold gently and serve immediately, or wrap in parchment paper for an on-the-go breakfast.

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Ingredients

• 4 whole wheat tortillas
• 4 large eggs, beaten
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tbsp red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 8 kalamata olives, pitted and sliced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 small garlic clove, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add garlic and sauté for 30 seconds.
2. Pour in beaten eggs, season with salt and pepper, and cook, stirring gently, until just set but still slightly moist.
3. Warm tortillas in a dry skillet or microwave for 20 seconds.
4. Fill tortillas with scrambled eggs, then top with cherry tomatoes, cucumber, red onion, olives, and feta cheese.
5. Sprinkle with fresh dill and parsley, and serve with lemon wedges for squeezing over the top.

See Recipe