Description
Delicious and easy-to-make Egg Breakfast Tacos featuring fluffy scrambled eggs, melted cheddar cheese, and fresh toppings wrapped in soft tortillas. A perfect quick and satisfying Tex-Mex inspired breakfast that’s vegetarian-friendly.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- ¼ cup milk
- Salt and black pepper to taste
Cooking
- 1 tablespoon butter or olive oil
- ½ cup shredded cheddar cheese
Assembly
- 4 small flour or corn tortillas
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- Optional toppings: avocado slices, hot sauce, salsa, or sour cream
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until smooth and fully combined.
- Cook the scrambled eggs: Heat the butter or olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and gently stir continuously until eggs are softly scrambled and just set, about 3-5 minutes.
- Add the cheese: Remove the skillet from heat and immediately stir in the shredded cheddar cheese until it melts into the eggs, creating creamy scrambled eggs.
- Warm the tortillas: Heat the tortillas in a dry skillet over low heat or microwave them for 20-30 seconds until soft and pliable to prevent cracking when folded.
- Assemble the tacos: Distribute the scrambled eggs evenly among the warmed tortillas. Top each with diced tomatoes, chopped green onions, fresh cilantro, and your choice of optional toppings such as avocado slices, hot sauce, salsa, or sour cream.
- Serve: Serve the breakfast tacos immediately while warm for the best flavor and texture.
Notes
- For extra protein, add cooked bacon or breakfast sausage to the scrambled eggs.
- You can prepare the scrambled eggs ahead of time and reheat them for a quick morning meal.
- Use corn tortillas to make the recipe gluten-free if desired.
- Adjust the amount of milk for creamier or firmer scrambled eggs.
