Fast Fajita Pepper Breakfast Tacos

Texans love their Tex-Mex and though I wasn’t born here, I’ve lived here long enough that I dearly love all the delicious Tex-Mex dishes found here – like Fajitas, which are super easy to prepare, and store and reheat so well.

Recently, after having served Fajitas for dinner one night, I found that really the only thing left over from the meal was a bunch of roasted peppers, which I normally would have just tossed out, but I realized roasting the peppers is what brings out their awesome, smoky, flavor and it just seemed a shame to waste them, so instead, I tossed them a small storage container and put them in the refrigerator, with the offhanded plan to try to use them at a later time.

The next day, after my morning run, I opened the refrigerator to get an egg  (I’ve heard that skinny people eat more eggs, so I’m always looking for ways to do more of whatever skinny people do…), and I noticed that small container of pretty roasted red peppers and onions, and wondered if they might not help jazz up my egg.

In about 3 minutes, and with the addition of just a couple of extra ingredients, I was able to enjoy the best breakfast taco I’d ever eaten.  The roasted peppers added an earthy, sweet, smokiness to the egg – very much like the flavor of Fajitas – and great texture and color.

Try this for breakfast in the morning, or even for dinner tonite.


2 large eggs

2  flour tortillas (6 in. size)

1/2 cup Mozzarella cheese (I used Lucerne’s Natural Low-Moisture Part-Skim Mozzarella cheese)

1/2 cup each peppers and onions (I prefer red peppers and yellow onions, but any you have will work)

Salt (to taste)

(280 calories per taco)

My ingredients (below):

014 336x352

In a non stick pan, cook your peppers until they look about like those shown in the below picture (Note: If you have leftover fajita peppers, like I did when I created this recipe, use those.  Just reheat them in a non-stick pan.)

026 338x336

Wisk the eggs and cheese together and throw the mixture into the pan with the peppers.  Cook the mixture, stirring as you would with scrambled eggs, until the eggs are completely done (about 3 minutes).  Add salt (to taste).

030 334x336

Serve with a little bundle of fresh Cilantro, and enjoy!

034edited 432x336

Please like & share:
Paula Reyne
About Paula Reyne 58 Articles
I'm an entrepreneur-wife-mother turned-blogger who lives in Plano, TX with my husband and two fluffy, baby cats.

Be the first to comment

Leave a Reply

Your email address will not be published.