Photo of Grilled Mexican Breakfast Tacos by WW

Grilled Mexican Breakfast Tacos

Total Time
25 min
15 min
10 min
No need to relegate the grill to just lunches and dinners. When the weather is lovely, you’ll enjoy firing it up and spending a little time outside cooking breakfast. While you cook the egg mixture in a cast-iron skillet on the grill, you can warm and char the tortillas on the grill rack around the pan.


Cooking spray

4 spray(s)

Sweet mini baby bell pepper(s)

4 item(s), sliced

Uncooked scallion(s)

2 medium, thinly sliced

Corn tortilla(s)

8 medium


8 large egg(s)

2% reduced fat milk

3 Tbsp

Kosher salt

¼ tsp

Salsa, restaurant type

¾ cup(s)


½ cup(s), leaves

Hot sauce

4 tsp

Crumbled queso fresco cheese

¼ cup(s)


  1. Coat a 10-inch cast-iron skillet with cooking spray. Set the pan on a grill; coat the grill rack around the pan with cooking spray. Close the grill lid, and heat the grill to medium-high (about 450°F).
  2. When the grill and pan are hot, add the bell peppers and scallions to the skillet; sauté, stirring occasionally, for 3 minutes. As the vegetables cook, start warming the tortillas by arranging as many as will fit on the grill rack around the skillet; cook until lightly charred, about 20 seconds per side.
  3. In a large bowl, whisk together the eggs, milk, and salt. Add the egg mixture to the vegetables in the skillet. Cook, stirring frequently to scramble, until the eggs are done, 4 to 5 minutes. Divide the egg mixture evenly among the tortillas; top the tacos evenly with salsa, cilantro, hot sauce, and cheese.
  4. Serving size: 2 tacos