Meal Prep Breakfast Taco Scramble Recipe

Meal Prep Breakfast Taco Scramble Recipe

Embarking on the culinary journey of creating the perfect Meal Prep Breakfast Taco Scramble is akin to painting with the brightest colors of is a vibrant, nourishing start to any day, promising both flavor and energy in every bite. Imagine soft, fluffy eggs gently scrambled with a medley of fresh, colorful vegetables, all lovingly wrapped in a warm, soft tortilla each ingredient not just adding to the taste but also bringing its nutritional .

I’ve honed this dish to balance flavors, textures, and nutrients, ensuring each taco is a masterpiece of morning sustenance. Whether you’re a seasoned chef or a culinary novice, this recipe promises an engaging and enjoyable experience, ending in the ultimate reward a delicious, healthful breakfast that’s bound to become a staple in your meal prep lineup.

Recipe Ingredients

  • Eggs: 6 large, the canvas of our taco scramble, offering a rich, protein-packed base.
  • Olive Oil: 1 tablespoon, for sautéing our vegetables to perfection, adding a hint of richness.
  • Red Onion: 1/2 cup diced, adding a sharp, sweet depth to our palette of flavors.
  • Bell Peppers: 1 cup diced, a mix of colors to paint our dish with the hues of a sunrise.
  • Cherry Tomatoes: 1 cup, halved, bursting with sweetness and a juicy, vibrant contrast.
  • Black Beans: 1 cup cooked, for a hearty, fiber-rich addition that adds both texture and substance.
  • Cumin: 1 tablespoon, to sprinkle in warmth and a depth of flavor that ties our ingredients together.
  • Cheese: 1 cup shredded, whether you lean towards cheddar or a Mexican blend, it’s your melody to play, adding a creamy, melty layer of comfort.
  • Salt and Pepper: To taste, because every masterpiece needs its finishing touches of seasoning.
  • Fresh Cilantro: For garnish, adding a splash of fresh, herbaceous brightness to each taco.
  • Whole Grain Tortillas: Warmed, the embracing arms that hold our scramble, offering a hearty, fiber-rich start.
Meal Prep Breakfast Taco Scramble

How to Make This Meal Prep Breakfast Taco Scramble Recipe

  • Prep Your Veggies: Begin by dicing your bell peppers and red onion into small, bite-sized pieces. Halve the cherry tomatoes, and if you’re starting with whole cilantro leaves, give them a rough chop. This not just prepares your ingredients but also sets the stage for a symphony of flavors.
  • Warm the Tortillas: Heat your tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until they’re warm and pliable. Keep them wrapped in a clean kitchen towel to retain their warmth and moisture.
  • Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced red onions first, sautéing until they start to soften and become translucent, about 2-3 minutes. Then, introduce the diced bell peppers and cook for an additional 3-4 minutes, until they just begin to soften. This layering of cooking times helps each vegetable retain its distinct texture and flavor.
  • Add the Tomatoes and Beans: Stir in the halved cherry tomatoes and cooked black beans, cooking for another 2 minutes. The tomatoes should just start to soften without losing their shape, and the beans should be heated through. This step infuses our scramble with diverse textures and a rich tapestry of flavors.
  • Season: Sprinkle in the cumin, salt, and pepper, stirring well to evenly distribute the spices. The cumin adds a warmth and depth, while the salt and pepper elevate the natural flavors of our ingredients.
  • Scramble the Eggs: In a bowl, whisk the eggs until they’re well beaten. Push the vegetables to one side of the skillet, and pour the eggs into the empty side. Let them sit for a moment to begin setting, then gently scramble them into soft curds, incorporating the vegetables as you go. Cook to your preferred level of doneness.
  • Cheese It Up: Once the eggs are nearly done, sprinkle the shredded cheese over the top. Let it melt into the scramble, adding a creamy, gooey texture that binds our ingredients together.
  • Fill the Tortillas: Lay out your warmed tortillas, and spoon a generous amount of the egg and vegetable scramble into the center of each. The warmth of the scramble will further soften the tortillas, making them even more delightful.
  • Garnish and Serve: Top each taco with a sprinkle of fresh cilantro for a burst of freshness. If you like, a dash of hot sauce or a dollop of guacamole could add another layer of flavor. Serve immediately, while warm and inviting.

Serving Instructions

  • After crafting your vibrant Breakfast Taco Scramble, serving it becomes an art form in itself, an invitation to savor not just the taste but the experience. To serve, lay out the warm whole grain tortillas on a flat surface or a plate. Spoon the hearty, colorful egg and vegetable scramble into the center of each tortilla. Be generous, but mindful not to overfill, to ensure each taco can be comfortably wrapped.
  • Sprinkle the shredded cheese over the hot scramble, allowing the warmth to melt the cheese slightly, adding a gooey, comforting texture. Then, garnish with fresh cilantro leaves, lending a burst of color and a fresh, herbal note that cuts through the richness. For those who enjoy a bit of heat, a drizzle of your favorite hot sauce or a spoonful of salsa can add another layer of complexity and flavor. Serve immediately, while warm, to enjoy the full symphony of flavors at their peak.

Storage and Freezing Instructions


If you find yourself with leftovers, or if you’re prepping meals for the week ahead, storing the taco scramble correctly is crucial for maintaining its freshness and flavor. First, let the scramble cool to room temperature. Once cooled, transfer the scramble into an airtight container. The scrambled eggs and veggies can be stored in the refrigerator for up to 3 days. Store the whole grain tortillas separately, following their package instructions, to keep them fresh. When ready to enjoy, gently reheat the scramble in a pan over low heat, or in the microwave, stirring occasionally to ensure even warming. Warm the tortillas separately to recapture their softness.


This Breakfast Taco Scramble freezes beautifully, making it a perfect candidate for those who like to meal prep. To freeze, let the scramble cool completely after cooking. Once cool, transfer the scramble into freezer-safe bags or containers, portioned out if preferred, to make thawing easier. Be sure to expel as much air as possible before sealing to prevent freezer burn. Label the containers with the date, and store them in the freezer for up to 2 months.

Meal Prep Breakfast Taco Scramb

Related Breakfast:


Can I substitute ingredients in a Breakfast Taco Scramble?

Yes, breakfast taco scrambles are highly versatile. You can substitute or add ingredients based on your dietary preferences or what you have on hand. For instance, different proteins (like turkey or vegetarian options) and vegetables can be used to customize your scramble.

How long does a Breakfast Taco Scramble last in the fridge?

Typically, a prepared breakfast taco scramble can last in the fridge for up to 3-4 days when stored properly in an airtight container. It’s important to let the scramble cool to room temperature before storing to avoid condensation that can make the eggs soggy.

Can I freeze Breakfast Taco Scramble?

Yes, you can freeze breakfast taco scrambles, although the texture of the eggs may change slightly upon reheating. To freeze, portion the scramble into freezer-safe containers or bags. It can last for up to 2 months. Thaw overnight in the fridge before reheating.

How do I reheat a Breakfast Taco Scramble?

To reheat, you can use a microwave, oven, or stovetop. For the microwave, place the scramble in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through. For the oven or stovetop, reheat gently until just warmed through to avoid overcooking the eggs.

Can I make Breakfast Taco Scramble vegetarian?

Simply omit the meat or use a plant-based alternative. You can also add more vegetables or beans to increase the protein content and make the dish filling and nutritious.

Meal Prep Breakfast Taco Scramble

Meal Prep Breakfast Taco Scramble

Today, I’m thrilled to share a breakfast recipe that’s not just a feast for your taste buds but also a lifesaver for busy mornings – the Meal Prep Breakfast Taco Scramble.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Tex-Mex
Servings 4
Calories 320 kcal


  • 6 large eggs
  • 1  cup diced bell peppers (mix of colors for that vibrant look)
  • 1  cup cherry tomatoes, halved
  • ½ cup diced red onion
  • 1  cup cooked black beans
  • 1 cup shredded cheese (cheddar or Mexican blend, your call)
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Whole grain tortillas, warmed


  • In a sizzling skillet, sauté diced red onions until they transform into golden gems. Introduce a vibrant mix of bell peppers, letting them dance until tender. Sprinkle the enchanting cumin and let the kitchen fill with an aromatic spell.
  • Whisk six large eggs until they form a velvety canvas. Pour this masterpiece over the veggie medley, stirring gently. The goal is a creamy, dreamy texture – no rubbery eggs allowed. Keep stirring until the eggs perform their set but maintain a slight creamy jiggle.
  • It's time for the black beans to join the party. Fold them into the eggy mix, adding a hearty touch that turns this dish into a wholesome feast.
  • Shower the scramble with a cup of shredded cheese – cheddar or Mexican blend, your choice. Cover the skillet, let the cheese melt into a golden embrace, and witness the creation of a flavor symphony.
  • In goes the cherry tomatoes, halved for a burst of freshness. Fold them gently into the scramble, ensuring each bite is a harmonious blend of textures.
  • Season with salt and pepper, adjusting to your taste preferences. Remember, you're the maestro, and this breakfast symphony is your masterpiece.
Keyword Easy meal prep breakfast ideas, Healthy breakfast taco recipe, Make-ahead breakfast taco filling, Tex-Mex egg scramble
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.