These egg “tacos” are a fun, versatile breakfast! The taco shell is simply a cooked egg that can be filled with your favorite meats, cheeses, and veggies. Today I went for some spiced-up black beans, peppers, onions, and avocado. These guys are so easy to make – they’re packed with protein, gluten free, and depending on what you fill them with they can be low carb, vegetarian, and paleo friendly- basically, they’ll please just about everybody!
To make them you’ll want to choose your smallest skillet. Try to find one that’s 5-6 inches across the bottom. Whatever size skillet you use will determine the size of your shell so pick one about the size of a traditional taco shell. For the shell you’ll add one beaten egg, cook over low heat, and very gently flip once the top is almost set. Since the egg layer is so thin it’ll cook super fast! Set your shell aside and continue to cook as many as you’d like.
Next you fill them with whatever you’d like – bacon, sausage crumbles, cheese, a link of chicken sausage, refried beans, sauteed veggies, you name it! I like to top them with something fresh – my Zero Point Blender Salsa, avocado, cilantro, tomatoes, or even some of my quick pickled onions. So good!
Today my egg tacos come to 2 Blue WW SmartPoints/9 Green WW SmartPoints! I sauteed some frozen peppers and onions (I typically use Trader Joe’s fire roasted peppers and onions but any brand is fine), added in 1/2 cup of black beans, and seasoned it all up with a little bit of chili powder, garlic powder, and cumin. I topped my tacos with some salsa and avocado (2sp).
*Avocado Tip* Always weight your avocado to determine smart points. You can have up to 45 g for 2 smart points which is about 1/4 of a medium avocado. If you don’t have a food scale you can purchase one for just $10 and it’ll quickly become one of your most used kitchen tools.
- 2 eggs
- ½ c frozen bell peppers & onions
- ½ c black beans
- 2 tbsp salsa
- ~1/4 avocado, sliced (up to 45g = 2 smart points)
- chili powder
- cumin
- garlic
- salt and pepper
- Spray a small skillet with cooking spray and cook peppers and onions over medium heat until they begin to get soft, about 3-4 minutes.
- Add black beans to the veggies. Sprinkle everything with a few dashes of garlic, cumin, and chili powder (no measurements needed, just whatever looks good!). Season with salt and pepper.
- Let the bean and veggie mixture cook together until the veggies are soft and everything is warmed through, about 3-4 more minutes. Set aside.
- Make the taco shells: Heat a small skillet over low heat (you want one that's about 5 inches across on the bottom) and spray with cooking spray. In a small bowl whisk one of the eggs and add it to the skillet.
- Cook egg until the top is mostly set and then very gently flip the egg. Let cook about 15 seconds and then remove the egg shell to your plate.
- Repeat process with the other egg.
- Assemble the tacos: Place half of the bean and veggie mixture onto each shell. Top with salsa and avocado. Enjoy!
For multiple servings simply multiply the recipe by your desired number of servings!
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!