Spicy breakfast of Fajitas with eggs and Guacamole

Spicy breakfast Fajitas with eggs and Guacamole are not only delicious for breakfast, you can also serve them for lunch or dinner!

I just love tacos with eggs, and these breakfast fajitas are no exception. Filled with peppers and onions, guacamole and a runny egg on top (you can cook the eggs any way you like).Breakfast Fajitas

I just love breakfast tacos with eggs, and these breakfast fajitas are no exception. Filled with peppers, onions and guacamole and topped with a runny egg (you can cook the eggs any way you like).

I just love tacos with eggs, and these breakfast fajitas are no exception. Filled with peppers and onions, guacamole and a runny egg on top (you can cook the eggs any way you like).

My husband Tommy LOVES fajitas, so this breakfast version is a winner in my house! If you are doing this for lunch or dinner, plan 2 pr. Person and maybe a side of Mexican Cauli Rice.

From the Beautiful Vegetarian Cookbook (affiliate link) Love real food by Kathryn Taylor, who has over 100 feel-good vegetarian favorites with beautiful photos, all taken by Katheryn herself. She has so many mouth watering meatless recipes, it was difficult to choose which one to make first. Hope you enjoy it!

Breakfast Fajitas variations

  • If you are not a fan of fried eggs, stir them instead.
  • Use a Mexican blend of cheese or cheddar instead of feta cheese or queso fresco.

More breakfast recipes

Spicy breakfast of Fajitas with eggs and Guacamole

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Spicy breakfast Fajitas with eggs and Guacamole are not only delicious for breakfast, you can also serve them for lunch or dinner!

  • Quick Guacamole
  • 6 ounces of avocado, from 1 large or 1 1/2 medium
  • 1 tablespoon lime juice or more, if necessary
  • Kosher salt
  • veggies
  • 1 tablespoon extra virgin olive oil
  • 2 red, yellow or orange peppers, sliced ​​in 1⁄2 inch wide strips
  • 1 ⁄2 medium white onion, cut into 1 to2 inch wide wedges
  • 1 tsp ground cumin
  • 1 ⁄2 teaspoon chili powder
  • Pinch of red pepper flakes
  • Kosher salt
  • 2 cloves of garlic, pressed or minced
  • 2 tsp fresh lime juice
  • Fajitas and garnishes
  • 6 corn tortillas
  • spray of olive oil
  • 6 large eggs
  • 1 ounce crumbled feta or queso fresco
  • Handful of fresh coriander, chopped
  • Freshly ground black pepper
  • Hot sauce and / or your favorite salsa

For the guacamole:

  • Use a spoon to spoon the meat onto the avocado in a small bowl.

  • Add lime juice and 1 ½ teaspoon salt and mash with a pastry, potato machine or fork until the mixture is mixed and no longer chunky.

  • Taste and add additional lime juice and / or salt if necessary.

To prepare the vegetables:

  • Heat the olive oil on medium heat in a large frying pan.

  • When the oil is shiny, add the peppers and onions, cumin, chili powder, red pepper flakes and a few strokes of salt. Toss to combine, cover the pan and cook, stirring occasionally, until the vegetables can be easily pierced with a fork, 5 to 8 minutes.

  • Uncover and continue cooking with stirring often until the vegetables are slightly charred on the edges, approx. 3 to 5 minutes more.

  • Add the garlic, toss well, and cook for another minute.

  • Remove the pan from the heat and drizzle the lime juice in. Toss, season to taste with additional salt, and cover to keep warm.

In the meantime, to prepare fajitas:

  • In a small skillet over medium heat, heat each tortilla on both sides until heated. When done, stack the heated tortillas on a plate and cover them with a kitchen towel to keep warm.

  • Dry the frying pan, spray with oil over medium-low heat.

  • Gently crack an egg and pour it into the skillet without blasting the egg yolk. Cook covered until the whites settle, approx. 2 minutes or longer to taste.

  • Transfer the egg to a plate and repeat with the remaining eggs.

  • To gather breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some vegetables. Sprinkle with cheese, cilantro and freshly ground pepper. Serve with hot sauce and / or salsa on the side.

Serving: 1fajita, Calories: 227 kcal, Carbohydrates: 19 g, Protein: 9.5 g, Fat: 13 g, Cholesterol: 190 mg, Sodium: 142 mg, Fiber: 4.5 g, Sugar: 0.5 g

Blue Smart Points: 5

Green smart points: 6

Purple Smart Points: 4

Points +: 6

Keywords: Breakfast Fajitas with eggs and guacamole, breakfast tacos, eggs, skin key

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