Breakfast tacos




15 min

chopped cabbage, cilantro, salsa and a cut lime

Create a killer taco bar with scrambled JUST Egg, soyrizo, chunky salsa and fresh cilantro.

Serves 4-6

  • 8 6-inch tortillas, corn or wheat
  • 1 12oz bottle JUST Egg, or 4 JUST Egg Folded
  • 1 cup soyrizo
  • 2 cups red cabbage, shredded
  • 2 avocados, sliced or cubed
  • ¼ cup cilantro, chopped roughly
  • ¾ cup chunky salsa or pico de gallo

Special equipment

  • cast iron skillet icon

    Nonstick skillet

  • spatula icon

    Stiff spatula

01 / 04

Prepare the toppings


Chop the cabbage, avocado and cilantro as directed. Set each ingredient out in separate bowls or on a tray for your taco-building station.

02 / 04

Heat the soyrizo


Cook the soyrizo as directed in a nonstick skillet then set aside on a plate lined with paper towels.

03 / 04

Cook the JUST Egg


In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the array of toppings.

If using JUST Egg Folded, heat in a toaster, oven, microwave or skillet according to package directions, then chop into ½-inch strips.

04 / 04

Assemble the tacos


Warm the tortillas, then fill them with desired amount of each topping. Serve immediately.

Folded or pourable?
You decide.


You can use either version of JUST Egg in this recipe.

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