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Homemade Spicy Breakfast Fajitas with Eggs and Guacamole photo

Spicy Breakfast Fajitas with Eggs and Guacamole

Start your day with a fiesta! These Spicy Breakfast Fajitas are packed with vibrant flavors and satisfying textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Guacamole:
  • 6 ounces avocado (from 1 large or 1 1/2 medium)
  • 1 tablespoon lime juice (or more if needed)
  • to taste Kosher salt
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
  • to taste Kosher salt
  • 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 fresh cilantro (chopped)
  • Freshly ground black pepper
  • Hot sauce and/or your favorite salsa

Equipment

  • Large skillet
  • Mixing bowl
  • Spatula
  • Knife
  • Cutting board

Method
 

From Start to Finish:
  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.
  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.
  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.
  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.
  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!

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.