Spinach Avocado Breakfast Taco

IngredientsEggs, Vegetables
Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeMexican
Spinach Avocado Breakfast Taco

Source: Avocados from Mexico

Breakfast is a rapidly growing daypart, and portable breakfasts are making a big contribution to that growth. While handheld breakfast sandwiches are everywhere, tacos are catching up as a morning meal-to-go. This version is filled with Southwestern-accented eggs scrambled with spinach, topped with avocado, queso fresco and pico de gallo.


1 tbsp. vegetable oil
2 cups baby spinach
1 jumbo egg, beaten lightly
2 corn tortillas, warmed
1 oz. queso fresco, crumbled
1 oz. pico de gallo
1/4 fresh avocado
Salt and pepper, to taste


  1. In large sauté pan, heat oil over med. heat. Add spinach; cook, stirring, until wilted.
  2. Add egg; cook, stirring, incorporating the spinach as you go, until egg is set but still soft.
  3. Stack tortillas on top of each other. In center, arrange egg and spinach. Garnish with cheese, pico de gallo and avocado. Season with salt and pepper.

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