Egg White Breakfast Tacos (High-Protein, 15 Minutes)

These High-Protein Egg White Breakfast Tacos are a quick savory breakfast made with egg whites, whole eggs, black beans, avocado, and fresh salsa. They are light, filling, and easy to assemble on busy mornings.

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Why You’ll Love Them

• High in protein from eggs and black beans
• Ready in about 15 minutes
• Easy to customize with your favorite toppings
• Great for a quick weekday breakfast

Quick Recipe Facts

• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes
• Servings: 4
• Estimated protein: about 26–30 g per serving

Ingredients

• 2 cups liquid egg whites
• 4 large eggs
• 1 cup black beans, rinsed and drained
• 8 small corn or high-fiber tortillas
• 1 avocado, sliced
• 1/2 cup fresh salsa
• 1/4 cup reduced-fat shredded cheese, optional
• 1/4 teaspoon salt
• Black pepper to taste
• Fresh cilantro and lime wedges for serving

How to Make Breakfast Tacos

1. Cook the eggs

Whisk egg whites and whole eggs with salt and pepper. Cook in a nonstick skillet over medium heat, stirring gently until just set.

2. Warm the beans and tortillas

Warm black beans in a small saucepan or microwave. Heat tortillas until soft and pliable.

3. Assemble

Divide eggs and beans among tortillas. Top with avocado, salsa, optional cheese, cilantro, and lime.

Meal Prep Tips

• Cook the egg mixture up to 3 days ahead.
• Store toppings separately and assemble just before serving.

More High-Protein Breakfasts

Browse our High Protein Breakfast collection.

Nutrition values are estimates and vary by tortilla and ingredient brands.

Recipe Card

Zakaria Ouaarab

High-Protein Egg White Breakfast Tacos

Easy high-protein breakfast tacos with egg whites, whole eggs, black beans, avocado, and fresh salsa.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Tex-Mex

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 cups liquid egg whites
• 4 large eggs
• 1 cup black beans, rinsed and drained
• 8 small corn or high-fiber tortillas
• 1 avocado, sliced
• 1/2 cup fresh salsa
• 1/4 cup reduced-fat shredded cheese optional
• 1/4 teaspoon salt
• black pepper to taste
• fresh cilantro and lime wedges for serving

Method

 

1. Whisk egg whites and whole eggs with salt and pepper. Cook in a nonstick skillet over medium heat, stirring gently until just set.
2. Warm black beans and heat tortillas until soft and pliable.
3. Divide eggs and beans among tortillas. Top with avocado, salsa, optional cheese, cilantro, and lime.

Notes

Nutrition is an estimate and varies by brand, portion size, and substitutions.