My breakfast fajitas really are the perfect meal. There’s filling protein from creamy scrambled eggs, tangy and spicy chipotle spread, some energizing carbs from a tortilla, and a serving or two of delicious charred veggies. This is weekend breakfast all the time at my house, but once wrapped in foil, they can easily be made to go.
I love to make these when I’m sick, since bell peppers are loaded with vitamin C and onions are a natural antimicrobial– but that’s just a bonus. I make them because they’re so good and so satisfying!
It’s helpful to have a “garbage bowl” on your prep counter as you make these, since there will be a decent amount of scraps from the stem and seeds of the peppers, and the skin and ends of the onion.
I highly recommend making most of this ahead of time. If you have the fajita veggies charred, seasoned, and kept in the fridge, they can be warmed in the oven while the scrambled eggs are being made. The chipotle sour cream should be made ahead and refrigerated in a jar or plastic container. If you have eggs already mixed, refrigerated, and ready to pour into a skillet, you can throw this breakfast together in about ten minutes.

Fajita Veggies:
1T coconut oil
2 bell peppers, sliced into long strips
1 onion, sliced lengthwise (root to top)
1 T taco or fajita seasoning

Add coconut oil to skillet and set to medium-high heat. Add sliced bell peppers, whatever colors you like, and cook, tossing occasionally, until peppers have softened slightly. This will take about 8-10 minutes.
Meanwhile, place an oven  rack to the second highest position, and turn the broiler on high. Once the peppers are cooked, transfer the peppers to a foil-lined baking sheet, leaving behind as much coconut oil as you can in the skillet, and place them in the oven. Spread the peppers in an even layer on the baking sheet. These will be in the oven about 20-25 minutes, depending on how charred you like your veggies. Toss the peppers every 5 minutes.
While the peppers are in the broiler, add sliced onions to skillet, still on medium high heat. Add a bit more coconut oil if necessary. Sauté about 5 minutes or until slightly soft and translucent, then add the onions to the peppers and stir. Put all veggies back in the broiler and char to your liking. Once done, take the baking sheet out and toss the peppers generously with taco or fajita seasoning.



Chipotle Sour Cream:
1 1/4 cups sour cream or Greek yogurt
1 single chipotle pepper, from a can
2 T adobo sauce from canned chipotles
1 T smoked paprika
Puree all ingredients until smooth. This is best done with an immersion blender or small food processor. Store in a glass or plastic container and refrigerate.

Breakfast Fajitas, serves 2:
4 soft taco tortillas (I like Trader Joe’s reduced carb whole grain tortillas)
4 scrambled eggs, prepared
Chipotle sour cream, to taste
Fajita Veggies, to taste

Spread a thin layer of chipotle sour cream down the middle third of each tortilla. Add a line of scrambled eggs on top of sour cream. Add fajita veggies. If you’re really feeling ambitious, serve the fajita veggies in a sizzling cast iron skillet. Final plating can be garnished with almost anything you might add to a fajita: cheese, hot sauce, jalapenos, cilantro, salsa, avocado, fresh pico, shredded lettuce, lime wedges, or even Chorizo sausage. Another excellent accompaniment would be my No-Cook Charred Corn Salad. I don’t recommend garlic or anything sweet, since those flavors clash with eggs.
I served and love these so many weekends in a row. We’re never tired of them around here!
Try them with my Mango Sorbet Mimosas; their tropical sweetness pair perfectly with the spicy chipotle sour cream!



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