Breakfast Tacos (Print View)
Fluffy eggs, fresh veggies, and savory toppings in soft tortillas.
# 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 Steps:
01 - In a medium bowl, whisk together the eggs, milk, salt, and pepper until 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 - In a dry skillet or over an open flame, warm the tortillas 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, and enjoy while warm.
# Expert Hints:
01 -
- It brings the vibrant energy of a taco truck right to your kitchen table.
- You can mix and match toppings to suit every craving in the house.
02 -
- Do not overcook the eggs or they will become rubbery and dry.
- Warming the tortillas prevents them from cracking when you fold them.
03 -
- Grate your own cheese for a smoother melt than pre-shredded bags.
- Chop your veggies ahead of time to make assembly a breeze.