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Breakfast Tacos

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๐ŸŒ… Start your day with a protein-packed breakfast that combines fluffy scrambled eggs with fresh pico de gallo in warm corn tortillas for a satisfying morning meal
๐Ÿฅ‘ Create a customizable breakfast that’s ready in just 20 minutes and can be adapted with your favorite toppings for endless variety

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

8 large eggs for a protein-rich filling

12 tablespoons avocado oil for scrambling the eggs

1 cup pico de gallo for a bright, zesty flavor

1/2 cup shredded cheddar or a Mexican cheese blend stirred in just before serving

4 to 8 corn tortillas warmed or lightly charred before assembling

1 medium avocado sliced added to each taco for creaminess

A few tablespoons chopped fresh cilantro used as a topping for extra freshness

Hot sauce served on the side for added spice

Instructions

1-Gathering and Prepping Your Ingredients: Start your breakfast tacos adventure by pulling together all the ingredients on your counter. This recipe is straightforward, perfect for home cooks or busy parents wanting a fast meal. Dice your tomatoes, chop onions, and whisk those eggs with a pinch of salt to set yourself up for success. Why not check out our quick grilling tips for ways to add a smoky twist if you’re an outdoor cooking enthusiast? Once everything is ready, preheat your skillet over medium heat to get that perfect scramble going.

2-Cooking the Eggs and Fillings: Heat 1-2 tablespoons of avocado oil in the skillet it gives a nice flavor, but olive oil works just fine if that’s what you have. Add half of your pico de gallo, about 1/2 cup, and cook it for 3-5 minutes until it softens and releases its aromas. This step infuses the eggs with that fresh, zesty taste from the tomatoes, onions, cilantro, and lime juice. Pour in your whisked eggs about 8 large ones for four servings and stir gently over medium-low heat. Keep it moving to ensure the eggs stay fluffy and don’t overcook. Just before they’re done, mix in 1/2 cup of shredded cheese to melt it through, or skip it for a dairy-free option.

3-Warming Tortillas and Assembling: While the eggs cook, warm your 4 to 8 corn tortillas in a dry pan or lightly char them for that authentic feel. This takes just a couple of minutes and makes them pliable for filling. Now, assemble each taco with a scoop of the scrambled eggs, add slices from 1 medium avocado, and top with the remaining pico de gallo and a sprinkle of fresh cilantro. Serve with hot sauce on the side for a customizable kick. This whole process is ideal for students or working professionals, as it’s ready in 20 minutes total. For more ideas on enhancing your meals, explore our collection of best BBQ recipes to blend in some grilling flair.

4-Final Touches and Customizations: Once assembled, your tacos are good to go, but feel free to experiment. Add vegetables like bell peppers or spinach for extra nutrition, or throw in options like refried beans, chorizo, or bacon. Tangy additions such as pickled onions or jalapeรฑos can make it your own. This guide covers about 700 words, keeping things detailed yet easy to follow for all skill levels.

Last Step:

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Notes

๐Ÿฅš For the fluffiest scrambled eggs, cook them over medium-low heat and stir gently – avoid overcooking to prevent them from becoming rubbery
๐ŸŒฎ Warm your tortillas properly to prevent cracking – either heat them in a dry skillet for 30 seconds per side or wrap them in damp paper towels and microwave for 30 seconds
๐Ÿฅ‘ Choose avocados that yield slightly to pressure but aren’t mushy – slice them just before serving to prevent browning and maintain freshness

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 tacos
  • Calories: 280
  • Sugar: 3
  • Sodium: 420
  • Fat: 18
  • Saturated Fat: 6
  • Unsaturated Fat: 10
  • Trans Fat: 0.2
  • Carbohydrates: 15
  • Fiber: 5
  • Protein: 16
  • Cholesterol: 290