Vegetarian Bacon and Egg Taco
Start your day with a delicious twist on a classic favorite with these Vegetarian Bacon and Egg Tacos! This wholesome recipe combines crispy, smoky vegetarian bacon, fluffy scrambled eggs enriched with sautéed red bell peppers and onions, and the bright, juicy flavors of fresh tomato—all wrapped in warm, soft corn tortillas. Perfect for breakfast, brunch, or a quick dinner, this easy-to-make dish comes together in just 35 minutes and is packed with protein and vibrant vegetables. Whether you’re a vegetarian or simply looking to switch up your morning routine, these tacos are a satisfying, meat-free alternative that doesn’t skimp on flavor. Garnish with fresh cilantro for an extra pop of freshness, and you’ve got a crowd-pleaser that’s both hearty and healthy! Ideal for anyone searching for vegetarian tacos, breakfast taco recipes, or creative meatless meals.
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Recipe Information
Ingredients
- 4 pieces vegetarian bacon strips
- 4 units large eggs
- 2 tablespoons whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 units small red bell pepper
- 0.5 units small onion
- 1 unit small tomato
- 8 units corn tortillas
- 0.25 cup cilantro (optional, for garnish)
Instructions
Heat a non-stick skillet over medium heat. Add the vegetarian bacon strips and cook according to package instructions until crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Chop the red bell pepper and onion into small dice.
In the same skillet, heat olive oil over medium heat. Add the diced red bell pepper and onion. Sauté for about 5 minutes, or until the vegetables are softened.
Add the egg mixture to the skillet with the vegetables. Cook, gently stirring with a spatula, until the eggs are just set and fluffy. This should take about 5-7 minutes.
While the eggs are cooking, chop the tomato and slice the cooked vegetarian bacon into small pieces.
Warm the corn tortillas either in a separate skillet over medium heat for a few seconds on each side or in the microwave for about 20 seconds, until soft and pliable.
Assemble the tacos by placing a portion of the scrambled eggs and vegetables onto each tortilla. Top with diced tomato, sliced vegetarian bacon, and garnish with cilantro if desired.
Serve the tacos immediately while they are warm.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 11.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 503 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
