Description

Egg Breakfast Tacos are a quick, delicious, and customizable morning meal featuring fluffy scrambled eggs, melted cheese, fresh vegetables, and creamy avocado, all wrapped in warm tortillas. Perfect for busy mornings or a casual brunch, these tacos combine classic breakfast flavors with a Mexican-inspired twist.

Ingredients

Egg Mixture

4 large eggs
¼ cup milk
Salt and pepper to taste
1 tablespoon butter or olive oil

Tacos

4 small flour or corn tortillas
½ cup shredded cheddar or Monterey Jack cheese
½ cup diced tomatoes
¼ cup chopped green onions
1 avocado, sliced
2 tablespoons chopped cilantro (optional)
Hot sauce or salsa for serving

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Instructions

Prepare the Egg Mixture: In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined and smooth.
Cook the Eggs: Heat the butter or olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and just set but still moist. Remove from heat.
Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat or microwave them for about 20 seconds until soft and pliable, making them easier to fold.
Assemble the Tacos: Evenly divide the scrambled eggs among the warmed tortillas. Top each with shredded cheese, diced tomatoes, chopped green onions, and avocado slices.
Add Final Touches: Sprinkle the tacos with chopped cilantro if using, and serve immediately with hot sauce or salsa on the side for added flavor.

Notes

Customize with extras like cooked bacon, sausage, sautéed peppers, or black beans for added protein or flavor.
For a lower-carb or gluten-free option, substitute tortillas with lettuce wraps.
Use corn tortillas for a more traditional Mexican flavor and gluten-free option.