Chicken and Egg Tacos for Breakfast

Name: Chicken and Egg Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 medium eggs; 1 cup cooked chicken (shredded, seasoned with salt, pepper, and paprika); 4 small tortillas (corn or flour); ½ cup shredded cheese (optional); ¼ cup salsa (for topping); 1 tablespoon olive oil; Salt and pepper to taste; avocado slices; chopped cilantro; spicy taco sauce; lime wedges

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Chicken and egg tacos are one of my favorite turn-in breakfast tacos or, to be honest, any meal on the busy mornings. I recall making them the first time and was in a hurry to grab stuff from the fridge. Leftover shredded chicken from yesterday’s dinner and a couple of eggs from the egg holder.

“Why not mix them?” I thought.

My breakfast go-to is eggs and chicken brings an extra boost of protein. That’s exactly what I did, and now this is a recipe that I still use even when I am not in a hurry. It is pretty easy to prepare, delicious and customizable.

These tacos quickly seized the title of the breakfast Savior, but they are not only for breakfast. Serve them for lunch, dinner, or as a snack. Great for meal prep as well.

And they do not require you to be a master chef in the kitchen. You need a few essential ingredients, and in less than 10 minutes, you are having this fine-dine meal.

Why Chicken and Egg Tacos Are My Breakfast Hero?

1. Fast & Easy: These tacos take under 10 minutes-perfect for when you have little time in the morning.

2. High in Protein: A single serving has 30g of protein, which is why this meal fills me up for HOURS. The combination of chicken and eggs offers a balanced meal rich in nutrients like iron, B vitamins, and healthy fats.

3. Perfect for Meal Prep: Chicken and eggs are ideal for meal prepping. Cook them up ahead of time, store them in the fridge, and then assemble them into tacos when ready to eat.

Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

2 medium eggs
1 cup cooked chicken (shredded, seasoned with salt, pepper, and paprika)
4 small tortillas (corn or flour)
½ cup shredded cheese (optional)
¼ cup salsa (for topping)
1 tablespoon olive oil
Salt and pepper to taste
Optional toppings: avocado slices, chopped cilantro, spicy taco sauce, lime wedges

Instructions:

If using leftover chicken, reheat it in a pan with a dash of olive oil. Season with a pinch of paprika, salt, and pepper. Keep warm on low heat. In another pan heat 1 tablespoon of olive oil on medium heat. Whisk together eggs in a bowl, season with salt and pepper. Cook the eggs in the pan, stirring gently, until they are softly scrambled.

Heat the flour or corn tortillas on a dry skillet or in the microwave for a few seconds until they are soft and warm. Place some chicken and scrambled eggs on each tortilla. Sprinkle with shredded cheese if using, and top with salsa, onion and peppers, or any optional toppings like avocado slices or cilantro garnish.

Fold the tortillas and serve your chicken and egg tacos warm. Add a squeeze of lime or a drizzle of hot sauce for an extra kick.

Chicken and Egg Tacos – Not Just for Breakfast:

These tacos go beyond breakfast. So this is why I adore them at any time of the day:

High Protein: Since chicken and eggs are full of protein, they can hold you long after breakfast, making them a perfect lunch or dinner option. Plus, they’re customizable.

Great for Leftovers: Do you have chicken or leftover veggies? Toss them into your taco filling. There is no better way to use whatever you have in your fridge than scrambled eggs and tortillas.

Tailorable to Any Flavor: Top with spicy salsa for some heat or avocado for a creaminess factor. You can even stick with your diet using a different kind of tortilla, whole grain or low-carb.

Nutritional Information (per serving):

Calories: 380
Protein: 30g
Carbohydrates: 20g
Fat: 18g
Fiber: 3g
Sodium: 600mg

Cooking Tips to Elevate Your Tacos:

Here are some tricks I’ve learned over time:

Make Scrambled Eggs: Keep the heat low and stir with a spatula. Get them until they are soft and runny to avoid overcooking.

Reheating Chicken: When reheating chicken, pour a little water or broth to keep it hydrated.

Heating Tortillas: Warm in dry skillet for flavor and texture.

FAQs for Chicken and Egg Tacos:

1. Can I use grilled chicken instead of shredded chicken?

Yes. Grilled chicken adds a smoky flavor. Slice it thinly to use in tacos.

2. Can I make these tacos ahead for meal prep?

Absolutely. Make the scrambled eggs and chicken in advance. Discuss the fillings in sealed containers, and assemble tacos once you are ready to eat.

3. How to reheat chicken and egg tacos?

Reheat the chicken and eggs separately in a skillet or microwave, then heat the tortillas in a hot pan. For assembled tacos, place in a low-heat oven (300°F) for 5–10 minutes.

How to Customize Your Tacos?

Chicken and egg tacos are super flexible. Here are some ways to adapt them to your tastes:

Go For More Vegetables: Use fajita-style veggies (i.e., sliced bell peppers and onions).

Call in Other Cheeses: Change up cheddar in favor of queso fresco, pepper jack, or mozzarella.

Try Different Sauces: Serve with salsa verde, hot sauce, or a spoonful of sour cream.

Turn Up The Heat: Add jalapeños or chipotle sauce to heat things up, literally.

Choice of taco shells: Soft flour, crispy corn tortillas, or lettuce wraps for low-carb ones.

Why These Tacos Stand Out?

1. 10-Minute Prep-Time: These tacos are ready in no time, so you won’t have to spend half your day burning away over a hot stove.

2. Staying Balanced: You are receiving a proper combination of protein, fats, and carbohydrates that provides energy for the day

3. Kid Appeal: This is a dish all your family can eat with you, plus it can very easily be tweaked for picky eaters.

Chicken and egg tacos are not just the solution to a fast breakfast. A meal for when you’re in a hurry in the morning or want something simple for dinner. And the best part is that you can dress as simple or as fancy as you’d like.