Taco Omelette

This Taco Omelette is an easy, high-protein breakfast recipe made with eggs, seasoned ground beef, cheese, and vegetables. It’s perfect for using leftover taco meat and is ready in about 20 minutes.

Taco night meets breakfast in this easy taco omelette recipe. Packed with protein from eggs and ground beef, this breakfast option is flavorful, filling, and simple enough for busy mornings or even a quick dinner.

Why You’ll Love This Recipe

• Easy taco omelette ready in under 25 minutes
• Great way to use leftover taco meat
• High-protein breakfast option
• Customizable with cheese, salsa, or sour cream
• Naturally low-carb and diabetic-friendly
• Can be made mild or spicy

Taco Omelette

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Ingredients Method Notes

Ingredients

  

• 8 large eggs
• ¼ cup unsweetened almond milk
• 12 oz lean ground beef 90/10
• ½ cup onion finely diced
• ½ cup green pepper finely diced
• 2 fresh jalapeños finely diced (remove seeds for mild)
• ½ cup shredded cheddar cheese
• ½ cup black olives sliced
• ½ cup sugar-free salsa optional
• ¼ cup fresh cilantro optional
• 2 teaspoons olive oil or butter divided
• 1 packet taco seasoning
• Taco Meat Seasoning if not using packet
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste

Method

 

1. How to Make Taco Omelette
2. In a skillet over medium heat, cook ground beef with taco seasoning until browned, about 6–7 minutes.
3. Drain excess fat if needed and set aside.
4. In the same skillet, heat 1 teaspoon olive oil. Add onion, green pepper, and jalapeños.
5. Cook 3–4 minutes until softened.
6. Combine vegetables with the cooked beef.
7. In a mixing bowl, whisk eggs, almond milk, salt, and black pepper until fluffy.
8. This creates a tender omelet texture.
9. Heat a nonstick skillet over medium heat with a small amount of oil or butter.
10. Pour in a portion of the egg mixture. Cook 2–3 minutes until edges begin to set.
11. Add half of the taco meat mixture and 2 tablespoons cheese to one side.
12. Fold over and cook 1 additional minute until cheese melts.
13. Repeat with remaining egg mixture.
14. Top with salsa, sour cream, cilantro, olives, or chopped tomatoes.
15. Serve immediately.

Notes

We tested this taco omelet recipe using both fresh ground beef and leftover taco meat. Using pre-cooked taco meat makes this an even faster breakfast option. For the fluffiest omelet, whisk eggs thoroughly and cook over medium heat rather than high heat to avoid browning too quickly.

Tips for Best Results

• Use a nonstick skillet to prevent sticking.
• Do not overfill the omelet; it makes folding harder.
• Cook on medium heat for even texture.
• Let cheese melt before folding.
• Drain excess fat from beef to avoid greasy omelets.

Variations & Substitutions

• Leftover taco meat omelette: Skip Step 1 and use pre-cooked beef.
• Cheese variation: Use Monterey Jack or pepper jack.
• Spicy version: Add extra jalapeños or hot salsa.
• Dairy-free: Omit cheese or use dairy-free alternative.
• Vegetarian: Replace beef with black beans.

Serving Suggestions

Serve with:

• Avocado slices
• Side salad for a breakfast-for-dinner plate
• Low-carb tortillas
• Extra salsa or sour cream

You can also link internally to:

• Your low-carb breakfast recipes
• Your ground beef recipes
• Your high-protein meal ideas