Breakfast Tacos with Scrambled Eggs
Wake up to pure joy with these breakfast tacos! I’m talking perfectly scrambled eggs nestled in warm tortillas, topped with melty cheese and creamy avocado.
These handheld delights bring together classic Mexican flavors with breakfast comfort – perfect for lazy weekends or quick weekday fuel.
Variations & Substitutions
I love playing around with different ingredients to keep things exciting. You can swap the regular cheese for tangy cotija or queso fresco for a more authentic taste.
Not feeling the flour tortillas? Corn tortillas work beautifully too! For protein, adding crumbled bacon, breakfast sausage, or chorizo takes these tacos to the next level.
And if you’re going veggie-style, sautéed mushrooms, spinach, or roasted sweet potatoes make fantastic additions.
Tips & Tricks for Perfect Results
I always make sure to whisk plenty of air into my eggs for maximum fluffiness. Warming the tortillas is non-negotiable – it makes them pliable and brings out their flavor.
I like to cook my eggs on medium-low heat, constantly moving them around for those perfect, creamy curds.
Making the Recipe Stand Out
I love adding a quick homemade pico de gallo – it adds such bright, fresh flavors. Consider setting up a breakfast taco bar when hosting friends – it’s always a hit!
I like to include different salsas, from mild to spicy, and various toppings like pickled onions, jalapeños, and multiple cheese options.
Sometimes I’ll even char my tortillas over an open flame for those gorgeous little blistered spots that add amazing flavor.
Storage & Reheating
Got leftovers? No problem! I store my components separately in airtight containers in the fridge. For reheating, I wrap the tortillas in a slightly damp paper towel and microwave them briefly.
The eggs can be gently rewarmed in a pan with a splash of water to keep them moist. If you’re meal prepping, you can even freeze assembled tacos – just make sure to thaw them in the fridge overnight.
When reheating frozen tacos, use the damp paper towel method to keep everything nice and soft.
Breakfast Tacos with Scrambled Eggs
Ingredients
For the Eggs:
- 4 large eggs
- 1 tbsp milk
- 1 tbsp butter
- Salt and pepper to taste
For Assembly:
- 4 small flour tortillas
- ½ cup shredded cheddar cheese
- 1 avocado sliced
- 2 green onions chopped
- Fresh cilantro
- Your favorite salsa
Instructions
- Whisk eggs and milk together in a bowl until well combined.
- Heat butter in a skillet over medium heat until foamy. Pour in egg mixture and reduce heat to medium-low.
- As eggs begin to set, gently move your spatula across the bottom and sides of the skillet, creating soft, pillowy curds. Cook until eggs are just set but still slightly wet.
- While eggs are cooking, warm your tortillas in a separate pan or over a gas flame until slightly charred.
- Spoon eggs onto warm tortillas, top with cheese, avocado slices, green onions, cilantro, and salsa.
