Gluten-Free Breakfast Tacos + Burritos: The Perfect Way to Start Your Day
Looking for a delicious and satisfying way to kickstart your gluten-free morning? These Gluten-Free Breakfast Tacos + Burritos are incredibly easy to make and endlessly adaptable to your taste. Whether you prefer the portability of a burrito or the open-faced delight of a taco, this recipe has you covered. It’s a fantastic way to enjoy a hearty, gluten-free breakfast that will keep you energized for hours.
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The beauty of this recipe lies in its simplicity and versatility. The base – perfectly seasoned scrambled eggs – forms the heart of both the tacos and burritos. From there, you can customize with your favorite gluten-free fillings. This recipe is a blank canvas for your culinary creativity and a great way to use up leftover ingredients in your fridge! This adaptable dish is perfect for a quick weekday breakfast or a fun weekend brunch with family and friends. Building your own taco or burrito also makes this a family favorite.
Let's Make Gluten-Free Breakfast Tacos & Burritos!
Ready to kickstart your day with a flavorful and satisfying meal? These gluten-free breakfast tacos and burritos are incredibly easy to customize and perfect for a quick breakfast or a weekend brunch. Here's how to make them:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
- 12 gluten-free corn tortillas OR 4-6 gluten-free flour tortillas
- 6 eggs
- 2 tablespoons butter
- ½ onion, diced
- 1 cup cheddar cheese, shredded
- ½ cup salsa
- 1 avocado, sliced
- Himalayan salt, to taste
- Black pepper, to taste
Optional Fixings:
- 1 cup breakfast potatoes, cooked, or 2 hashbrowns, crumbled
- ½ cup tomatoes, chopped
- ½ cup bacon, cooked and crumbled
- ½ cup red onions, sliced
- ½ cup cilantro, chopped
- ¼ cup jalapenos, sliced
- 2 limes, quartered
Equipment:
- Large mixing bowl
- Cheese shredder
- Spatula
- Cast iron skillet
Instructions:
- Sauté the Onions: Melt the butter in a cast iron skillet over medium heat. Add the diced onions and cook until they are lightly browned. This will add depth of flavor to your eggs.
- Scramble the Eggs: Add the eggs and salt to the skillet. Cook, stirring occasionally, until the eggs are set to your liking. Remove from heat.
- Prepare the Tortillas:
- For Tacos: Heat the gluten-free corn tortillas on the stove until warm and pliable. A slight char adds a delicious touch. Set aside.
- For Burritos: Get a large skillet and put on low-medium heat.
- Assemble the Tacos: Arrange the heated corn tortillas and fill with the scrambled eggs and desired toppings such as bacon, cheese, tomatoes, cilantro, salsa, and avocado. Serve immediately and enjoy.
- Assemble the Burritos: Warm gluten-free flour tortillas slightly. Place eggs and desired fixings such as eggs, bacon, breakfast potatoes, cheese in the center of the tortilla. Roll it up tightly, tucking in the sides. Add the burrito to the skillet and let the outside of the tortilla crisp up and the cheese melt on the inside. Remove from skillet and serve immediately with salsa.
Tips for the Best Breakfast Tacos & Burritos:
- Egg Perfection: Sautéing the onions before adding the eggs is key to a flavorful scramble. Don't forget to season with salt and pepper!
- Pre-Cooked Fixings: To streamline the assembly process, have all your desired fillings (bacon, potatoes, etc.) pre-cooked and ready to go.
- Fresh Ingredients: Fresh herbs, tomatoes, avocados, and cheese add a burst of flavor to your tacos and burritos. Have them prepped and ready to use.
Enjoy your delicious and customizable gluten-free breakfast tacos and burritos!
Nutritional Information (Per Serving):
- Calories: 445kcal
- Carbohydrates: 43g
- Protein: 16g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 195mg
- Sodium: 527mg
- Potassium: 659mg
- Fiber: 8g
- Sugar: 4g
- Vitamin A: 865IU
- Vitamin C: 21.9mg
- Calcium: 235mg
- Iron: 2.3mg
Gluten-Free Breakfast Tacos + Burritos: A Delicious Start to Your Day
Tacos or burritos for breakfast? Yes, please! These gluten-free breakfast options are incredibly easy to make and endlessly customizable. This base recipe works for both tacos and burritos, allowing you to create a satisfying and nutritious meal that fits your preferences.
Ingredients:
- 12 gluten-free corn tortillas or 4-6 gluten-free flour tortillas
- 6 eggs
- 1 cup cheddar cheese, shredded
- 2 tbsp butter
- 1/2 onion, diced
- 1 avocado, sliced
- 1/2 cup salsa
- Himalayan salt to taste
- black pepper to taste
Optional Fixings:
- 1 cup breakfast potatoes or 2 hashbrowns, crumbled
- 1/2 cup tomatoes, chopped
- 1/2 cup bacon, crumbled
- 1/2 cup red onions, sliced
- 1/2 cup cilantro
- 1/4 cup jalapenos, sliced
- 2 limes, quartered
Nutritional Information (per serving, approximate):
- Calories: 445 kcal
- Carbohydrates: 43g
- Protein: 16g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 195mg
- Sodium: 527mg
- Potassium: 659mg
- Fiber: 8g
- Sugar: 4g
- Vitamin A: 865 IU
- Vitamin C: 21.9mg
- Calcium: 235mg
- Iron: 2.3mg
Gluten-Free Benefits: This recipe is naturally gluten-free when using corn tortillas. If opting for flour tortillas, ensure they are specifically labeled "gluten-free." Enjoying gluten-free meals can improve digestion, reduce inflammation, and increase energy levels, especially for those with gluten sensitivities or celiac disease. The ingredients in this recipe provide a balanced combination of protein, healthy fats, and complex carbohydrates for sustained energy.
Tips and Variations for the Best Gluten-Free Breakfast:
- Egg Excellence: Sautéing onions in butter before adding the eggs enhances their flavor and adds depth to the dish. Season generously with Himalayan salt and black pepper for a perfect scramble.
- Tortilla Tips: For corn tortillas, heat them directly on a gas stovetop for a slight char, or warm them in a dry skillet. Gluten-free flour tortillas are best heated in a skillet to become pliable and slightly crispy.
- Dietary Swaps:
- Dairy-Free: Substitute cheddar cheese with a dairy-free alternative like nutritional yeast or a plant-based shredded cheese.
- Vegetarian/Vegan: Omit the bacon and replace the eggs with a tofu scramble seasoned with turmeric for a yellow, egg-like color and flavor. Refried beans are another excellent vegan filling.
- Lower Carb: Use low-carb gluten-free tortillas or serve the fillings as a breakfast bowl without tortillas.
- Flavor Boosters:
- Spice It Up: Add a pinch of cayenne pepper to the eggs or use a spicy salsa for extra heat.
- Herb Infusion: Mix fresh herbs like cilantro, parsley, or chives into the scrambled eggs for added freshness.
- Smoked Paprika: A dash of smoked paprika in the eggs or sprinkled over the finished tacos/burritos adds a smoky depth.
- Make-Ahead Options:
- Egg Scramble: The egg mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling.
- Fixings Prep: Chop all vegetables, cook bacon, and shred cheese the night before to save time in the morning.
- Serving Suggestions: Create a "taco bar" with all the fixings in separate bowls for a fun and interactive breakfast experience. Serve with a side of Instant Pot Refried Beans, salsa, guacamole, or a dollop of dairy-free sour cream.
Enjoy these gluten-free breakfast tacos and burritos as a delicious and versatile way to start your day!