Kimchi Egg Breakfast Tacos for a Probiotic Morning Boost

Recipe Snapshot

• 20-minute breakfast delivering 22 grams of protein and live probiotics.
• Balances fermented kimchi with creamy avocado to support the gut-brain axis.
• Naturally gluten free when using certified corn tortillas.

Ingredients

• 4 large eggs
• 1/4 cup unsweetened almond milk or dairy milk
• 1 teaspoon toasted sesame oil
• 1 cup kimchi, drained and chopped
• 1 cup canned black beans, rinsed
• 1 tablespoon low-sodium tamari
• 1 tablespoon avocado oil
• 4 warm corn tortillas
• 1 ripe avocado, sliced
• 2 tablespoons chopped scallions
• 1 tablespoon toasted sesame seeds
• Lime wedges, to serve

Instructions

1. Heat kimchi: In a skillet over medium heat, warm avocado oil. Add kimchi and cook 2 minutes until fragrant. Stir in beans and tamari; cook 2 more minutes. Transfer to a bowl.
2. Scramble eggs: Whisk eggs, almond milk, and sesame oil. Pour into skillet over medium-low heat. Gently scramble 3 to 4 minutes until just set.
3. Assemble tacos: Layer eggs onto tortillas, top with kimchi-bean mixture, avocado slices, scallions, and sesame seeds. Squeeze lime over the top.

Why it works

Fermented kimchi supplies probiotics, while eggs and black beans provide protein for satiety. Avocado adds monounsaturated fats to help absorb fat-soluble vitamins.

Variations

• Swap eggs for soft tofu scramble for a vegan variation.
• Add smoked salmon for extra omega-3 fats.
• Sprinkle with nori flakes for additional minerals.

Meal prep

Pre-cook kimchi bean mixture up to three days ahead. Reheat gently before assembling tacos.