If you’re in search of a breakfast that packs a punch, look no further than these Spicy Breakfast Fajitas with Eggs and Guacamole. This dish is the perfect way to start your day with vibrant flavors and a satisfying array of textures. Picture sizzling peppers and onions, fluffy scrambled eggs, and a creamy avocado guacamole—all wrapped up in warm corn tortillas. It’s a fiesta on your plate that is sure to keep you energized and satisfied until lunchtime.
Why This Recipe Belongs in Your Rotation
These Spicy Breakfast Fajitas are a delightful twist on your traditional breakfast routine. Not only are they quick to prepare, but they also provide a wonderful balance of protein, healthy fats, and colorful veggies. The combination of spices adds a flavorful kick, making this dish an exciting option for any breakfast or brunch gathering. Plus, who can resist the allure of freshly made guacamole? This recipe is adaptable enough to cater to your taste preferences and can be enjoyed any day of the week.
What Goes In
- Guacamole:
- 6 ounces avocado (from 1 large or 1 1/2 medium)
- 1 tablespoon lime juice (or more if needed)
- Kosher salt to taste
- Veggies:
- 1 tablespoon extra-virgin olive oil
- 2 red, yellow, or orange bell peppers, sliced into ½-inch-wide strips
- 1/2 medium white onion, sliced into ½-inch-wide wedges
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Pinch red pepper flakes
- Kosher salt to taste
- 2 cloves garlic, pressed or minced
- 2 teaspoons fresh lime juice
- For the Fajitas:
- 6 corn tortillas
- Olive oil spray
- 6 large eggs
- 1 ounce crumbled feta or queso fresco cheese
- Handful of fresh cilantro, chopped
- Freshly ground black pepper
- Hot sauce and/or your favorite salsa
Cook’s Kit
- Skillet: A large skillet is essential for cooking the veggies and eggs.
- Mixing bowl: For mashing the avocado and mixing the guacamole.
- Spatula: To stir and scramble the eggs to perfection.
- Knife: For slicing the veggies.
- Cutting board: To make prep easy and organized.
From Start to Finish: Spicy Breakfast Fajitas with Eggs and Guacamole
Step 1: Prepare the Guacamole
Start by cutting the avocado in half, removing the pit, and scooping the flesh into a mixing bowl. Add the lime juice and a pinch of kosher salt. Mash the avocado until it’s creamy but still has some texture. Taste and adjust lime juice and salt as needed. Set aside.
Step 2: Sauté the Veggies
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the sliced bell peppers and onion, cooking until they start to soften, about 5 minutes. Stir in the ground cumin, chili powder, red pepper flakes, and a pinch of salt. Cook for another 2-3 minutes until the veggies are tender and aromatic. Add the minced garlic and lime juice, cooking for an additional minute. Remove the veggies from the skillet and set aside.
Step 3: Scramble the Eggs
In the same skillet, spray a light coat of olive oil spray and crack the eggs into the pan. For a touch of fluffiness, you can whisk the eggs lightly in a bowl before pouring them in. Stir gently and cook until the eggs are just set but still tender. A tip here is to check out Gordon Ramsay Scrambled Eggs for a perfect technique.
Step 4: Assemble the Fajitas
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable. On each tortilla, layer the sautéed veggies, scrambled eggs, and top with crumbled feta or queso fresco cheese. Add a dollop of the guacamole and sprinkle with fresh cilantro and black pepper.
Step 5: Serve and Enjoy
Serve the fajitas immediately with hot sauce or your favorite salsa on the side for an extra kick. Enjoy your delicious and colorful Spicy Breakfast Fajitas with Eggs and Guacamole!
Texture-Safe Substitutions
- For a creamier guacamole, consider adding a spoonful of Greek yogurt.
- If you prefer a non-dairy option, use nutritional yeast in place of cheese.
- Swap corn tortillas for whole wheat or gluten-free alternatives if needed.
- Try other vegetables like zucchini or mushrooms as a substitute for bell peppers.
Avoid These Mistakes
- Don’t overcook the eggs; they should be soft and fluffy, not rubbery.
- Make sure to season each component separately for maximum flavor.
- Avoid using stale tortillas; fresh ones make a significant difference in texture.
- Don’t skip the lime juice in the guacamole; it keeps the avocado green and adds essential flavor.
Storage Pro Tips
If you have leftovers, store the components separately. Keep the scrambled eggs and sautéed veggies in an airtight container in the fridge for up to two days. The guacamole can also be stored, but to prevent browning, press plastic wrap directly onto the surface before sealing. Reheat the eggs and veggies in a skillet over low heat before assembling your fajitas again. You can also make extra guacamole for a side dish with chips or as a topping for Cheese Enchiladas.
Spicy Breakfast Fajitas with Eggs and Guacamole FAQs
Can I make these fajitas ahead of time?
Yes! You can prepare the sautéed veggies and scrambled eggs ahead of time. Just store them in the fridge and reheat when you’re ready to assemble the fajitas.
What can I substitute for the eggs in this recipe?
If you’re looking for a vegan option, you can use scrambled tofu as a substitute for eggs. Season it well to mimic the flavors of scrambled eggs.
How spicy are these fajitas?
The spice level is adjustable! If you’re sensitive to heat, reduce the chili powder and red pepper flakes. You can always add hot sauce to taste when serving.
Can I freeze the leftovers?
While it’s best to eat them fresh, you can freeze the sautéed veggies and eggs. However, the texture may change upon reheating. Be sure to consume within a month for optimal flavor.
Ready to Cook?
Now that you know how to whip up these Spicy Breakfast Fajitas with Eggs and Guacamole, it’s time to get cooking! With fresh ingredients and just the right amount of spice, this dish will become a breakfast staple in your home. Gather your ingredients, invite a friend, and enjoy a lovely morning filled with flavors that dance on your palate. Happy cooking!
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Spicy Breakfast Fajitas with Eggs and Guacamole
Ingredients
Equipment
Method
- Prepare the Guacamole: Start by cutting the avocado in half, removing the pit, and scooping the flesh into a mixing bowl. Add the lime juice and a pinch of kosher salt. Mash the avocado until it's creamy but still has some texture. Taste and adjust lime juice and salt as needed. Set aside.
- Sauté the Veggies: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the sliced bell peppers and onion, cooking until they start to soften, about 5 minutes. Stir in the ground cumin, chili powder, red pepper flakes, and a pinch of salt. Cook for another 2-3 minutes until the veggies are tender and aromatic. Add the minced garlic and lime juice, cooking for an additional minute. Remove the veggies from the skillet and set aside.
- Scramble the Eggs: In the same skillet, spray a light coat of olive oil spray and crack the eggs into the pan. For a touch of fluffiness, you can whisk the eggs lightly in a bowl before pouring them in. Stir gently and cook until the eggs are just set but still tender.
- Assemble the Fajitas: Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable. On each tortilla, layer the sautéed veggies, scrambled eggs, and top with crumbled feta or queso fresco cheese. Add a dollop of the guacamole and sprinkle with fresh cilantro and black pepper.
- Serve and Enjoy: Serve the fajitas immediately with hot sauce or your favorite salsa on the side for an extra kick. Enjoy your delicious and colorful Spicy Breakfast Fajitas with Eggs and Guacamole!
Notes
- For creamier guacamole, add a spoonful of Greek yogurt.
- Use nutritional yeast for a non-dairy cheese option.
- Substitute corn tortillas with whole wheat or gluten-free options.
