Description
These quick and easy breakfast tacos feature fluffy scrambled eggs, melted cheese, and warm tortillas ready in just 15 minutes. Perfect for busy mornings or meal prep, they’re customizable with your favorite toppings and proteins.
Ingredients
8 flour or corn tortillas (6–8 inches)
8 large eggs
2 tablespoons butter or olive oil
1 cup shredded Mexican cheese blend
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, sliced
1 cup pico de gallo or salsa
1/2 cup fresh cilantro, chopped
1/2 cup sour cream
Hot sauce (optional)
Lime wedges for serving
Instructions
1. Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds, or heat in a dry skillet for 10 seconds per side. Set aside.
2. Crack eggs into a bowl and whisk vigorously until completely combined and slightly frothy. Season with salt and pepper.
3. Heat a large non-stick skillet over medium heat. Add butter or olive oil and swirl to coat the pan.
4. Pour whisked eggs into the hot pan and let sit undisturbed for 20-30 seconds until edges begin to set.
5. Using a silicone spatula, gently push eggs from the edges toward the center, tilting the pan so uncooked egg flows to empty spaces.
6. Continue this gentle pushing motion every 20 seconds until eggs are mostly set but still slightly glossy, about 2-3 minutes total.
7. Remove from heat and immediately stir in shredded cheese, allowing it to melt into the eggs.
8. Spoon scrambled eggs down the center of each warm tortilla, using about 1/3 cup per taco.
9. Top with sliced avocado, pico de gallo, cilantro, sour cream, and hot sauce as desired.
10. Fold tacos by bringing opposite sides toward the center, leaving ends open. Serve immediately with lime wedges.
Notes
For meal prep, wrap assembled tacos individually in foil and refrigerate up to 3 days or freeze up to 2 months.
Reheat refrigerated tacos in a 350°F oven for 10 minutes wrapped in foil, or microwave for 45-60 seconds.
Slightly undercook eggs if meal prepping so they don’t dry out when reheated.
Store components separately for best texture: eggs last 4 days refrigerated, cooked proteins 3-4 days.
Add cooked breakfast sausage, turkey bacon, or black beans for extra protein.
Use whole wheat tortillas for added fiber or lettuce wraps for low-carb option.