Description
These Egg Breakfast Tacos are a quick and delicious Tex-Mex inspired morning meal featuring fluffy scrambled eggs, melted cheddar cheese, optional savory breakfast meat, fresh avocado slices, and vibrant salsa, all wrapped in warm tortillas. Perfect for a nutritious and satisfying breakfast that’s easy to customize and ready in just 15 minutes.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
For Cooking
- 1 tablespoon butter or oil
Taco Assembly
- 4 small flour or corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage or crumbled bacon (optional)
- 1/2 avocado, sliced
- 1/4 cup salsa or pico de gallo
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Cook the Eggs: Heat butter or oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are softly scrambled and just set but still moist.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them briefly until they become warm and pliable, ready for folding.
- Assemble the Tacos: Divide the scrambled eggs evenly among the warmed tortillas. Top each taco with shredded cheddar cheese, the cooked sausage or bacon if using, avocado slices, salsa or pico de gallo, and sprinkle with chopped fresh cilantro.
- Serve Immediately: Serve the tacos warm straight away for the best texture and flavor.
Notes
- Customize your tacos by adding sautéed vegetables like bell peppers or onions for extra nutrition and flavor.
- Add black beans for a protein boost and added fiber.
- For a spicier kick, include hot sauce or jalapeño slices.
- To make this recipe dairy-free, omit the cheese or substitute it with a plant-based cheese alternative.
- Use corn tortillas for a gluten-free option.
