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Breakfast Taco Brunch with Heirloom Tomato Pico de Gallo

Egg-free tacos using Just Egg. My favorite type of breakfast tacos. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4


Heirloom Tomato Pico de Gallo:

  • 2 heirloom tomatoes diced
  • 1/2 red onion peeled and diced
  • 1 jalapeño diced 
  • Juice from 1 1/2 limes 
  • Salt to taste

Simple Melon Fruit Salad: 

  • 3- pound watermelon melon balled (any extra pieces, store in the fridge for snacking later) 
  • 2- pound cantaloupe chopped 
  • 1/2 pint raspberries
  • Juice from 1 lime 
  • 4 mint leaves chopped 

Breakfast Tacos:

  • 1 teaspoon of olive oil 
  • 1 bottle of Just Egg  
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 scallion trimmed and sliced 
  • Tortillas for garnish
  • 1 avocado sliced, for garnish
  • 1 radish thinly sliced, for garnish


To Make the Heirloom Tomato Pico de Gallo: 

  • In a medium bowl, combine the diced tomato, red onion, jalapeno, lime juice and a few pinches of salt. Give it a taste and adjust the salt to your liking. Keep in the fridge until you’re ready to serve. 

To Make the Simple Melon Fruit Salad:

  • In a big bowl, add the watermelon, cantaloupe, raspberries, lime juice and mint leaves. Toss until combined. Keep in the fridge until you’re ready to serve. 

To Make Breakfast Tacos: 

  • Place a non-stick skillet over medium heat. Add the olive oil and when warm, pour in the Just Egg. Stir continuously with a spatula, until cooked, about 3 to 4 minutes. Top with pepper and scallions. 
  • To assemble the breakfast tacos, add a few spoonfuls to a tortilla, top with a few slices of avocado, salsa and radish. Repeat until you’ve assembled all of your breakfast tacos. 


Serving: 4g | Calories: 250kcal | Carbohydrates: 6g | Protein: 30g | Fat: 12g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 33mg | Fiber: 4g | Sugar: 6g