This taco breakfast omelet combines fluffy eggs with seasoned ground beef, fresh diced tomatoes, onions, and a sprinkle of shredded cheddar cheese.
Brown ground beef in skillet, until thoroughly cooked
Add diced onions, diced peppers, taco seasoning and water to ground beef. Simmer until thickened.
Whisk together 2 eggs at a time with some milk
In a small non-stick frying pan on medium low heat, add a spray of non-stick cooking spray. Add the eggs to the frying pan and cook until the edges begin to set. With a spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge. Repeat until the eggs are somewhat set but still slightly soft in the center, about 6 minutes
Flip omelet. Fill one side of omelet with ground beef mixture, top with chopped tomatoes, shredded cheese and taco sauce.
Fold omelet in half and continue cooking until cheese is melted. Transfer to plate.
Top with salsa and sour cream as desired and enjoy!
Repeat with remaining eggs, working with 2 at a time.
My breakfast taco omelet recipe is a delicious and satisfying way to start the day. It combines fluffy eggs with seasoned ground beef, fresh diced tomatoes, onions, and a sprinkle of shredded cheddar cheese. This omelet is folded carefully to keep all the ingredients inside, creating a perfect handheld breakfast that tastes like a taco. It’s quick to make, packed with protein, and brings a flavorful twist to the classic omelet.
6 servings