Breakfast Tacos (Printable version)
Soft tortillas with scrambled eggs, fresh veggies, and cheese.
# What you need:
→ 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
# How To:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until fully combined.
02 - Heat 1 tbsp oil or butter in a nonstick skillet over medium heat. Pour in the eggs and scramble gently until just set. Remove from heat.
03 - Warm the 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.
# Expert Advice:
01 -
- It transforms ordinary scrambled eggs into a vibrant meal packed with fresh textures.
- Everything comes together in under thirty minutes for a stress free start to the day.
02 -
- Do not overcook the eggs or they will become rubbery and dry.
- Warming the tortillas is crucial to prevent them from tearing when you fold them.
03 -
- Use a nonstick skillet to make cleanup effortless after the meal.
- Keep the tortillas wrapped in a clean towel while you cook the filling.