Let’s make some sun-dried tomato, basil, and mozzarella Italian breakfast tacos.
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Italian Breakfast Tacos
Ingredients
Method
- Melt a little butter in a pan; warm tortillas.
- While tortillas heat, crack eggs into pan. Scramble; add sun-dried tomatoes and basil.
- Flip tortillas. Place mozzarella on eggs; let melt briefly before stirring in.
- Add a little salt and pepper; stir until eggs are cooked.
- Remove from heat. Plate tortillas; divide eggs evenly between the two.
- Top with chili flakes or hot sauce if desired.
Notes
Preparing the Tortillas and Eggs
First, we’re going to melt a little bit of butter into a pan, and we’re going to heat up some tortillas. I’m using corn tortillas here, but you can also use flour if that’s what you prefer or have on hand.
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While the tortillas are heating, we’re going to crack two eggs into the pan. Then scramble them up and add about two tablespoons of sun-dried tomatoes and one tablespoon of fresh basil.

Adding the Cheese and Serving
Flip your tortillas and then we’re going to add a slice of mozzarella right on top of the eggs and let it melt just a bit before you stir it in.
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With this method, you can get melty bites of cheese instead of just losing it in the eggs.
Now we’re going to add a little bit of salt and pepper and just keep stirring until the eggs are cooked. Remove them from the heat and also put your tortillas on a plate. Then we’re just going to put the eggs on top of the tortillas, evenly split between the two.
I love to add fun ingredients that you have in your fridge to breakfast tacos. It’s a fun way to make breakfast feel extra special without a lot of extra work. You can also add chili flakes or hot sauce on top if you like.

And that’s it. Now you have a breakfast that’s high in protein and ready in just a few minutes. Enjoy!





