Organic Granny Smith Breakfast Tacos

Yield: 8 Tacos

Skill level: Medium

These breakfast tacos bring a fresh twist to your morning routine. A savory apple and sweet potato hash adds a subtle sweetness that pairs perfectly with fluffy scrambled eggs and creamy avocado. Layered on warm, cheesy tortillas, each bite delivers a balance of flavor and texture that feels both comforting and energizing. Whether you’re making a quick weekday breakfast or a laid-back brunch, these tacos offer a satisfying start to the day.

We partnered with superfood expert Kelly Pfeiffer from Nosh and Nourish to create this recipe. 

INGREDIENTS

• 8 small flour tortillas
• 1 cup shredded Havarti cheese
• 1 tablespoon avocado oil or EVOO
• ¼ cup sweet onion, diced
• 1 small sweet purple sweet potato or sub-regular orange sweet potato
• 1 Organic Granny Smith apple, diced
• ½ tablespoon chili lime salt
• 8 eggs
• ½ tablespoon avocado oil for scrambling eggs
• 1 avocado, sliced

DIRECTIONS

Preheat the oven to 425°. Lay out tortillas on a cookie sheet in a single layer.

Sprinkle the Havarti evenly over all the tortillas. Bake for 6 minutes or until cheese is melted/bubbly. Remove from the oven.

In a large skillet over medium-high heat, sauté the onion, sweet potato, and diced apples in 1 tablespoon avocado oil, stirring frequently. Sauté for approximately 10 minutes, until the sweet potatoes are cooked/softened. Place the sautéed fruit and veggies in a bowl and sprinkle with the chili-lime salt. Stir until evenly coated.

In the same skillet, over medium-low heat, add the additional ½ tablespoon avocado oil and break open 8 eggs. Stir to break up the yolk so they become scrambled. Stir frequently for approximately 5 minutes or until the eggs are cooked through.

Assemble your tacos with eggs, apple-sweet potato hash, and a slice or two of avocado.

 

Optional add-ons: a dollop of Greek yogurt or bacon crumbles.