Spinach Breakfast Tacos

Spinach Breakfast Tacos

Yield: 12 servings


  • 1 oz. (2 tbsp.) olive oil
  • 8 oz. (1 cup) white onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small jalapeño pepper, minced
  • 2 tsp. garlic (2 cloves), minced
  • 12 oz. (approx. 3 qt.) fresh spinach leaves, chopped
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 12 hard taco shells (6 in. size)
  • 6 oz. (1 1/2 cups) queso fresco, crumbled
  • 12 oz. (1 1/2 cups) red or green salsa

*If using frozen or liquid whole egg product.


  1. In a large, deep sauté pan, cook onion, sweet pepper and jalapeño in oil over medium heat until onions are tender, about 5 minutes, stirring frequently. Add garlic; cook one minute.
  2. Stir in spinach. Turn heat to medium-low and continue to cook and stir occasionally, about 5 minutes until spinach is wilted. Remove from heat; keep warm.
  3. Season eggs with salt and pepper, to taste. Stir in cilantro. Pour mixture into pan with cooked vegetables. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.
  4. For each serving, spoon about ½ cup egg mixture into a taco shell. Sprinkle with 2 tablespoons cheese and spoon on 2 tablespoons salsa. Serve immediately.

NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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