Updated on October 4th, 2025
Some mornings call for something a little more fun than plain eggs, and that’s where this taco omelet recipe comes in. It’s filled with seasoned ground beef, melted cheese, and all the taco toppings you love. The eggs cook up light and fluffy, holding in the warm filling so every bite has a little bit of everything. You can make one for yourself or easily adjust the amounts to feed the whole family, and it’s just as good for lunch or dinner too.
Why this recipe works
- Great flavor: Combining eggs, taco meat, and melted cheese gives the omelet a familiar, comforting flavor that tastes like your favorite taco night in breakfast form.
- Simple process: Making the filling and omelet separately keeps things easy, and since everything cooks quickly, breakfast is ready in no time.
- Custom options: You can add more ingredients like corn, beans, or peppers, which makes this recipe easy to adjust for everyone’s taste.
- Soft texture: Mixing milk or water into the eggs helps them cook up tender and fluffy, so they wrap around the filling nicely.
- Family favorite: This omelet brings together flavors everyone enjoys, making it a go-to meal for busy mornings or relaxed weekends.

Serving suggestions
- Breakfast plate: Serve the taco omelet with salsa, sour cream, lettuce, and tomato for a fresh and colorful morning meal.
- Lunch idea: Pair the omelet with a small salad or roasted potatoes to make it a filling and satisfying midday option.
- Weekend brunch: Set up a topping bar with cheese, salsa, and chopped veggies so everyone can build their own version.
- Family meal: Make several omelets and serve them warm with tortillas or toast for a breakfast-for-dinner kind of night.
- Leftover tip: Save any extra taco filling and use it the next day to make another omelet or even breakfast tacos.
Taco omelet recipe
Taco omelet recipe turns breakfast into a flavor-packed meal with a mix of eggs, taco seasoning, and your favorite toppings in every bite.
- Total Time: 30 minutes
- Yield: 1 Serving 1x
Ingredients
Units
Scale
Filling-
- 1/4lb ground beef
- 1/4 packet taco seasoning
- 1/8 cup shredded Mexican cheese blend
Omelet-
- 1 teaspoon butter
- 2 eggs
- 1 tablespoon milk or water
- Kosher salt and freshly ground black pepper (to taste)
Optional toppings-
- salsa
- sour cream
- shredded lettuce
- diced tomato
Instructions
- Heat a medium skillet over medium-high heat. Add the ground beef and brown while breaking up into chunks with a spatula.
- Add in the taco seasoning and water and cook until most of the liquid has absorbed and the meat mixture is thick. Remove from heat.
- Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt, and pepper and whisk gently to incorporate.
- Heat a 6 to 8-inch omelet pan (or a nonstick skillet) over high heat until hot. Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling, but before it starts to brown, slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let the eggs firm up a bit and use a spatula to gently direct the mixture away from the sides and into the middle of the pan. Allow any remaining liquid into the space left at the sides of the pan.
- Cook for another minute until the egg mixture holds together. While the middle of the omelet is still a little runny, add half of the meat mixture and half of the cheese to the center of the omelet (you will want about 1/3 cup combined of both).
- Tilt the pan to one side and use the spatula to fold about one-third of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan.
- Hold the pan above the serving plate, tip it so that the omelet rolls off, folding itself onto the plate. The two edges till be tucked underneath. Top with any toppings and serve.
Nutrition
- Serving Size:
- Calories: 451
- Sugar: 6.4 g
- Sodium: 518.9 mg
- Fat: 23.6 g
- Carbohydrates: 13 g
- Protein: 46.1 g
- Cholesterol: 510.1 mg