Breakfast Tacos (Printable)
A vibrant Tex-Mex morning dish with fluffy eggs, crisp veggies, and savory toppings wrapped in warm tortillas.
# What You’ll 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
# Directions:
01 - Whisk together the 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 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, and enjoy while warm.
# Expert Suggestions:
01 -
- You can throw whatever vegetables you have in the crisper drawer into the mix.
- The contrast between hot fluffy eggs and cool creamy avocado is absolute perfection.
02 -
- Take the eggs off the heat while they still look slightly wet since they will keep cooking.
- Warming the tortillas is not optional as it prevents them from cracking when folded.
03 -
- Cook the vegetables in a separate pan so they do not make the eggs soggy.
- Grate your own cheese instead of buying pre shredded for better melting.