Cumin Scrambled Egg Breakfast Tacos Save Your Morning with Taco Night Leftovers

Taco night is a favorite at our house, but there is always more cilantro than we can use. While I have a few other recipes that call for it as garnish, my favorite use is adding it to cumin scrambled eggs in the morning. This breakfast recipe is great for any taco leftover you might have or just for a different take on eggs. The cumin adds a warm flavor to breakfast which is wonderful, especially on snowy winter mornings.

breakfast tacos
If you have fresh onion and garlic, cook it in a skillet with a bit of avocado oil or lard until soft; your kitchen will smell fantastic. I have used onion powder and garlic powder in the eggs as well, but nothing beats fresh if it is still on hand after your previous night’s taco dinner.

Prep scrambled eggs for your family, adding a dash of paprika and approximately half a teaspoon of cumin per egg to the whisked egg and (almond) milk. If you don’t have fresh, don’t forget to add onion powder and garlic powder as well. I also enjoy a dash of red pepper, but my son finds it too spicy; I just add mine right before serving.

cumin scrambled eggs

Add the egg, milk, and spice mixture to your skillet and scramble the eggs to your family’s preference.

You can add warmed (not stewed) grape tomato slices, diced peppers, or avocado slices as well. If you have leftover tortillas, they could be warmed to hold the eggs and any leftover beans and rice you might still have to round-out these very satisfying breakfast tacos. You can even serve with chorizo or breakfast sausage if you have any on hand.

breakfast tacos vegetables
And be sure to top with plenty of that fresh cilantro. While the cumin eggs are nice and warm on their own, the fresh cilantro creates a flavor combination that even my young son requests!

Cumin Scrambled Egg Breakfast Tacosbreakfast tacos ingredients
serves 4 tacos; 2 per serving


2 cloves garlic
1/4 cup finely chopped onions
4 eggs
1 tsp. cumin
1/2 tsp. paprika
3 Tbsp. almond milk (or cow’s milk is fine)
4 small tortillas (we used a blue corn and flaxseed tortilla)
grape tomatoes, avocado, bell peppers, cilantro – garnish, optional
sausage or chorizo – optional


1. Finely chop the onions and mince the garlic and then saute in a hot skillet with the oil of your choosing.

2. Scramble the eggs in a bowl with cumin, paprika, and milk, then pour over the onions and garlic in the hot skillet.

3. While the eggs cook, warm or toast the tortillas.

4. Spoon the egg mixture in to the tortillas and top with vegetables or meat of your choice.


Banana Bread French Toast

Sriracha Oven Fries

BBQ Chicken Tacos with Avocado Coleslaw

recipe by Brooke Randolph; photos by Kacy Meinecke

Leave a Reply

Your email address will not be published. Required fields are marked *