breakfast tacos
Savor delicious breakfast tacos filled with scrambled eggs, cheese, and salsa, all wrapped in a corn tortilla. A healthy, gluten-free, and easy breakfast option!
Equipment
- 1 Non-stick skillet
- 1 Spatula
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
Ingredients
- 4 corn tortillas
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese cheddar or a Mexican blend
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1 avocado sliced
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat the non-stick skillet over medium heat and add olive oil.
- Whisk the eggs, milk, salt, and pepper together in a mixing bowl until well combined.
- Pour the egg mixture into the hot skillet and cook, stirring gently with a spatula, until scrambled and fully cooked. Remove the skillet from heat.
- Warm the corn tortillas in a separate pan or microwave until soft.
- Assemble the tacos by adding scrambled eggs to each tortilla, followed by cheese, onions, tomatoes, avocado slices, and cilantro.
- Top with salsa, if desired.
- Serve immediately and enjoy your breakfast tacos!
Notes
You can customize the recipe by adding cooked bacon, sausage, or beans for extra flavor and protein.
For a spicier kick, consider adding chopped jalapeños or a drizzle of hot sauce.
Store any leftover ingredients separately to preserve freshness for subsequent meals.
For a spicier kick, consider adding chopped jalapeños or a drizzle of hot sauce.
Store any leftover ingredients separately to preserve freshness for subsequent meals.