Breakfast Tacos

5 from 1 vote

These breakfast tacos are so easy to make and the perfect way to change up your egg routine on the weekends. Bonus: Your kids will love them!

Course Breakfast

Cuisine Mexican

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 336kcal

Author Yumna Jawad

Equipment

Ingredients

6 (6-inch) soft taco style tortillas
6 eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
½ tablespoon olive oil
¼ cup cheddar cheese grated
¼ cup prepared salsa divided
¼ cup cooked black beans optional, divided
1 avocado sliced

Instructions

Place a medium nonstick skillet over medium heat. Add the tortillas one at a time, cooking for about 30 seconds to 1 minute on each side. Transfer warm tortilla to a plate, and repeat the cooking process with remaining tortillas. Cover with foil to keep warm.
Let the skillet cool off slightly. Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.
Add olive oil to the skillet and set over low heat. Swirl the pan carefully so it is evenly coated with oil. Add eggs and cook over low heat, stirring often, until no liquid remains and the eggs are set. Add cheese and stir until melted. Remove the eggs from the heat.
To assemble, add about ½ cup cooked scrambled eggs to each tortilla. Top each with 1 tablespoon salsa, 1 tablespoon black beans (if using), and a few slices of avocado. Serve immediately.

Notes

Storage: Breakfast tacos can be made ahead of time by stuffing the tortillas with eggs, cheese, and beans, then wrapping them in foil and placing in the refrigerator. Leftovers can be stored the same way. Either way, I don't recommend storing with avocado because it will turn brown and mushy (add the avocado right before serving). To reheat, place in a 350°F oven until heated through, about 10 minutes. Open and add salsa and avocado. They will last in the refrigerator for up to 3 days.

Nutrition