Breakfast Tacos (Print version)
A vibrant Tex-Mex morning dish with scrambled eggs and fresh toppings.
# What goes in:
→ Base
01 - 8 small flour or corn tortillas
02 - 6 large eggs
03 - 2 tbsp milk
04 - Salt and pepper to taste
→ Vegetables & Fillings
05 - 1 cup cherry tomatoes, diced
06 - 1 avocado, sliced
07 - 1/2 small red onion, finely chopped
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup fresh cilantro, chopped
10 - 1 jalapeño, sliced (optional)
11 - 1/2 lime, cut into wedges
→ Toppings
12 - Salsa (your choice)
13 - Hot sauce (optional)
→ Oil
14 - 2 tbsp olive oil or butter
# Cooking steps:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until combined.
02 - Heat 1 tbsp oil or butter in a nonstick skillet over medium heat. Pour in eggs and scramble gently until just set. Remove from heat.
03 - Warm tortillas in a dry skillet or over an open flame for 20–30 seconds per side until soft and pliable.
04 - Spoon scrambled eggs onto each tortilla. Top with cherry tomatoes, avocado, red onion, cheddar cheese, cilantro, and jalapeño slices if desired.
05 - Squeeze fresh lime juice over the fillings and add salsa or hot sauce to taste.
06 - Serve immediately, folded or rolled, while warm.
# Tips from flavorandfeast:
01 -
- It is the ultimate canvas for whatever is hiding in your crisper drawer.
- Everything comes together in under thirty minutes for a hot, satisfying meal.
02 -
- Do not overcook the eggs, as they will continue to cook slightly after you remove them from the heat.
- Dry, cold tortillas are the enemy of a good breakfast taco, so take your time warming them.
03 -
- Grate your own cheese instead of buying pre-shredded bags for a smoother melt.
- Roast the cherry tomatoes briefly in the pan before scrambling the eggs for a deeper sweetness.