Description
These Egg Breakfast Tacos are a quick, delicious, and versatile morning meal featuring fluffy scrambled eggs with melted cheddar cheese, fresh vegetables, and creamy avocado all wrapped in warm tortillas. Perfect for a satisfying vegetarian breakfast or brunch that can be customized with your favorite toppings.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Toppings & Tortillas
- 4 small flour or corn tortillas
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, sliced
- Hot sauce, to taste
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
- Cook the Eggs: Heat the butter in a nonstick skillet over medium heat. Pour in the egg mixture and gently stir as it cooks, continuing until the eggs are softly set and just cooked through but still moist.
- Add Cheese: Remove the skillet from the heat and immediately stir in the shredded cheddar cheese, allowing it to melt into the warm eggs.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave them briefly until they become soft and pliable.
- Assemble the Tacos: Divide the cheesy scrambled eggs evenly among the warmed tortillas. Top each taco with diced tomatoes, chopped green onions, fresh cilantro, and slices of avocado.
- Serve: Add hot sauce to taste if desired and serve the breakfast tacos immediately while warm.
Notes
- Add cooked bacon, sausage, or black beans for extra protein.
- Swap cheddar cheese for pepper jack cheese for a spicier flavor.
- Use either flour or corn tortillas depending on your preference.
- Serve with fresh salsa or sour cream for additional toppings.
