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Easy Breakfast Tacos with Fried Eggs and Greens

Tender chard and over-easy eggs folded into soft corn tortillas. With salsa-spiked pinto beans and avocado–a winning combination! These breakfast tacos with fried eggs and greens make an easy dinner too!

Corn tortillas topped with fried eggs, sautéed chard, refried beans and avocado.

You’ve heard of breakfast for dinner, right? These tacos are perfect for a weekend breakfast, but truth is, we enjoy them most often for dinner. Anytime you make them, they’re an easy go-to meal!

Click here to save these breakfast tacos with fried eggs and greens on Pinterest.

When it comes to greens, my favorite is chard, also known as Swiss chard. It’s the leafy green I reach for first, regardless of the season. Winter or summer, you’ll usually find chard in our fridge. If you search “chard” on this blog you’ll find more than a few recipes.

Why? Chard’s tender greens wilt quickly and take on a milder flavor when cooked. Maybe more importantly, chard is a two-for-one vegetable–you can eat the stems as well as the leafy greens. The stems add meaty texture and pleasing crunch.

Know that you can switch out the chard for another green, like kale or beet greens or spinach, but chard’s sautéed stems and leaves are most delicious in these fried egg and greens tacos.

Here’s how to make Breakfast Tacos with Fried Eggs and Greens.

Time needed: 25 minutes

  1. Sauté:

    Sauté chard stems with garlic and jalapeño chile. When the stems are tender, add the greens and cook until they wilt.

  2. Mash:

    Mash pinto beans or black beans with salsa.

  3. Soften:

    Soften tortillas in the oven.

  4. Fry:

    Pan-fry one egg per tortilla.

  5. Assemble:

    When all is ready, spread tortillas with beans, top with chard, and fried egg. If desired, sprinkle with cheese.

  6. Enjoy:

    Finish with avocado slices and your favorite salsa, then fold and tuck in.

Tip: To soften and warm corn tortillas, spray them with cooking spray and bake for 5 minutes. If you don’t want to turn on the oven, spray the tortillas and soften them on the grill. If it’s just 2 of us, I’ll use the toaster oven. (Mexican cooks fry their corn tortillas in hot oil to make them pliable–this spray and bake method is a whole lot easier and healthier.)

I used pinto beans here, but you can make these tacos with black beans instead. Either bean, they’re mashed with salsa and spread on the warm tortillas.

If you have the time, cook your beans from scratch. Truly, the flavor and quality of homemade beans are the superior to that of canned beans. Learn how to cook beans quickly in the pressure cooker or Instant Pot.

Sauteéd rainbow chard with stems in a skillet.

Chard–questions and answers:

What’s the difference between chard and Swiss chard?

They’re the same thing. Swiss chard is a general common name for chard. The Swiss part is a misnomer, because it implies that it’s a chard varietal from Switzerland. It’s not. The names chard and Swiss chard are used interchangeably.

What is chard, aka Swiss chard?

Chard is the leafy green beetroot top that went wild in the garden, a botanical relative to beets and spinach. When eaten raw, the tender leafy green leaves have a slightly bitter taste. When cooked, chard’s bitterness dissipates, turning into a mild, sweet taste similar to spinach. Delicious!

What about rainbow chard?

Rainbow chard isn’t a specific variety, but a blend of the red, yellow and white varieties planted and harvested together.

How do you prepare chard stems?

Whenever you cook with chard, keep the stems! Simply strip them from the leaves and chop them about 1/2 inch thick. Sauté the chopped stems like you would cook chopped onions. When the stems are tender, add the leaves. The leaves cook and wilt quickly.

This recipe for is more of a guide than an exact recipe. You’re on your own to decide how much filling goes in each taco shell and how how hungry you are, and how many tacos each person will devour.

Usually I’ll have 2 tacos and Robbie will have 3. I’ll cook one bunch of rainbow chard, 1 avocado, 5 eggs, and 5 corn tortillas.

Disclosure: I tend to over-fill my tacos. If that’s you too, no worries, just use a fork to eat what falls onto the plate.

More chard recipes:

closeup of open face corn tortilla with fried egg, greeens and mashed pinto beans. Topped with avocado slices.

More vegetarian taco ideas:

I’m delighted you found these tacos in my little corner of the web. To get my latest recipe posts and newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram!
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  • Find daily vegetarian and healthy living ideas on my Facebook page.

This is an update of the recipe I posted in July 2013! It was on my first food blog and migrated over when I began publishing here on Letty’s Kitchen. Updated with new photos and directions.

Filed under: Main Course, Mexican

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  • Dawn J Ritts

    I can’t wait to try this Now to find the Swiss Chard… Reply · 27 July, 2022

5 from 2 votes (1 rating without comment)

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