Spinach Breakfast Tacos with Fresh Salsa

Active Time: 15 minutes • Total Time: 15 minutes

Yields: 8 Tacos

Organic Baby Spinach Breakfast Tacos
Comments Rating 5 (1 review)
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  • 1 ½ cups coarsely chopped tomatoes 
  • 3 tablespoons finely diced organic red onion
  • 3 tablespoons organic cilantro minced
  • ½ tablespoon fresh lime juice 
  • 1 teaspoon minced fresh chile, such as serrano or jalapeno 
  • salt
  • freshly ground black pepper 
  • TACOS:
  • 2 tablespoons extra virgin olive oil 
  • 2 garlic cloves, smashed and peeled 
  • 2 five-ounce clamshells Earthbound Farm Fresh Organic Baby Spinach, rinsed but not dried 
  • 1/3 cup water
  • Kosher salt
  • freshly ground black pepper 
  • 8 large or extra-large eggs, beaten
  • 2 ½ ounces coarsely shredded extra-sharp cheddar cheese 
  • 8 corn or small flour tortillas, warmed
  • organic avocados sliced, for serving 
  • fresh lime wedges, for serving 
  • hot sauce, for serving 

These spinach breakfast tacos are equally delicious made with fresh organic baby arugula or organic baby kale instead of organic baby spinach.

They would also be awesome with fresh goat cheese, crumbled feta, or Pepper Jack cheese instead of the sharp cheddar called for in this recipe. Trust your instincts and enjoy!


Make the salsa: Combine all of the ingredients in a bowl and mix well. Let stand for at least 30 minutes for the flavors to blend.

Make the tacos: In a large nonstick skillet, heat the olive oil with the smashed garlic and cook over moderately high heat, stirring, until the garlic is sizzling and golden, about 1 minute.

Add the spinach and water and season with salt and pepper.

Cover and cook, lifting the lid and stirring occasionally, until the spinach is wilted.

Uncover and cook until the spinach is tender and almost all of the liquid has evaporated, about 5 minutes. (You’ll have about 1 cup of spinach.)

Add the beaten eggs and the cheese to the skillet and season with salt and pepper.

Cook, stirring with a heatproof spatula, until the eggs are done to your liking, 2 to 3 minutes.

Spoon the spinach scrambled eggs into the warm tortillas and top with salsa.

Serve with sliced avocado, lime wedges and hot sauce.

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