Favorite Breakfast Tacos Recipe

They feature fluffy scrambled eggs, seasoned sautéed vegetables, and anything you have—hot sauce, salsa, avocado, or guacamole.

– 4 small flour or corn tortilla – 4 large egg – 1 tablespoon sour cream (or milk), plus more for serving if desired – Two dashes of hot sauce, such as Cholula, plus more for serving if desired – ½ teaspoon fine sea salt, divided – 1 ½ tablespoons unsalted butter, divided – 2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot) – ¼ teaspoon chili powder – ¼ teaspoon ground cumin – ¼ cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella) – ¼ cup thinly sliced green onion – Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream

Ingredients

Rotate tortillas in a large skillet on medium. A low-flame gas stove heats them. stacking, microwave 15–20 sec. Tea towels heat tortillas.  

Instructions

Step 1

Whip eggs in a plate till pure yellow. Combine sour cream, milk, spicy sauce, and ¼ tsp salt. Mix well and keep bowl near burner. 

Step 2

Mix veggies, ¼ teaspoon salt, chilli powder, and cumin. To tenderise vegetables, simmer 5 minutes, stirring occasionally, then reduce heat to medium-low.   

Step 3

Reheat skillet on medium-low heat and melt remaining ½ tablespoon of butter. Add egg mixture.  

Step 4

For 3–5 minutes, stir and press eggs in the skillet with a spatula until clumpy yet wet. Stop cooking skillet.  

Step 5

Carefully mix cheese and green onion. Put tortillas, scrambled eggs, sautéed veggies, and toppings in tacos. Warm tacos before serving after 4 days in fridge.

Step 6

Also See

Healthy Breakfast Casserole Recipe