Soy-Free Breakfast Taco
Start your day off right with these vibrant and flavorful Soy-Free Breakfast Tacos, perfect for a wholesome and satisfying morning meal. Featuring fluffy scrambled eggs, crispy golden potatoes, and a medley of sautéed red bell peppers and onions, this soy-free recipe delivers all the hearty goodness without soy-based ingredients. Nestled in warm corn tortillas and topped with creamy avocado slices, fresh cilantro, a zesty squeeze of lime, and a dollop of salsa, each bite is a burst of fresh, zesty flavor. Ready in just 35 minutes, these breakfast tacos are an easy and customizable option—add shredded cheese for extra indulgence or enjoy them as-is for a completely dairy-free version. Perfect for busy mornings or weekend brunches, this recipe is a healthy, gluten-free dish that will quickly become a household favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 corn tortillas
- 4 eggs
- 2 small potatoes
- 1 small red bell pepper
- 1 onion
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado
- 1 lime
- 0.25 cup fresh cilantro
- 0.5 cup shredded cheese (optional)
- 0.5 cup salsa
Directions
Step 1
Dice the potatoes into small cubes and finely chop the red bell pepper and onion.
Step 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced potatoes, spreading them evenly in the skillet.
Step 3
After about 5 minutes, add the chopped onion and bell pepper to the skillet with a pinch of salt and black pepper. Stir occasionally until the potatoes are golden brown and cooked through, about 10-12 minutes. Remove from heat and set aside.
Step 4
In a separate bowl, crack the eggs and beat them lightly. Season with a pinch of salt and pepper.
Step 5
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Pour in the beaten eggs and cook, stirring gently, until they are scrambled and fully cooked.
Step 6
Warm the corn tortillas in a dry skillet or over an open flame for about 30 seconds on each side until pliable.
Step 7
To assemble the tacos, place a spoonful of the potato mixture onto each tortilla, followed by scrambled eggs.
Step 8
Top each taco with slices of avocado, a squeeze of lime juice, a sprinkle of fresh cilantro, a spoonful of salsa, and shredded cheese if using.
Step 9
Serve immediately and enjoy your soy-free breakfast tacos!
Nutrition Facts
| Serving size | (1389.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.4 |
| Total Fat 93.6g | 0% |
| Saturated Fat 26.8g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 804mg | 0% |
| Sodium 2743.2mg | 0% |
| Total Carbohydrate 195.7g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 22.9g | |
| Protein 64.7g | 0% |
| Vitamin D 176IU | 0% |
| Calcium 768.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3676.6mg | 0% |
Source of Calories