This easy breakfast tacos recipe couldn’t be more simple. You only need 4 ingredients and you’re good to go. Everyone knows and most people love breakfast burritos, but have you had a breakfast taco yet? I love them because you take what many eat for breakfast and put it into a small tortilla. It makes a basic breakfast a little more fun.
Warm corn tortillas are filled with fluffy scrambled eggs, then I top the eggs with grated cheddar cheese, some sliced avocado, and my favorite hot sauce. Serve them with some fresh fruit on the side and it’s the perfect quick breakfast any day of the week.
Here’s what you need for the recipe:
Tortillas: You need 2 tortillas. I like to use corn tortillas, but flour tortillas can be used as well. I use the small “soft taco” sized flour tortillas.
Eggs: 2 scrambled eggs. I use large organic eggs whenever possible.
Cheese: About 1/2 cup of grated cheese. I like sharp cheddar, Monterey Jack, cotija cheese, or a pre-grated Mexican blend.
Avocado: Half of a ripe avocado cut into slices. You should get about 4 slices, 2 slices for each taco. You could also substitute guacamole for the fresh avocado.
Taco Toppings: Hot sauce, fresh salsa, sour cream, crispy bacon bits, breakfast sausage, green onions, cilantro, lime juice
Here’s how to make the best breakfast tacos:
Cook the eggs
Begin with scrambling 2 large eggs. If you don’t know how to scramble eggs I have an entire blog post on it. See the recipe here! Once you have finished scrambling the eggs. Warm up the tortillas. Do not warm tortillas ahead of time because the tortillas will harden and get cold before the eggs are done. As I mentioned above, corn or flour tortillas can be used in this recipe. It just depends on your taste buds.
Warm the tortillas
I warm up tortillas on the burner on my stove. Place the tortilla on the burner first, then turn on the flame to medium-low heat. Once the tortilla starts to blister and char use tongs to flip over and cook the other side. You want the tortilla to soften and get a few black spots. Be careful not to burn it.
Fill the tortillas
Once you have warmed the tortillas it’s time to fill them up. Divide the fluffy eggs between the two tortillas. Top the eggs with your favorite cheese and avocado slices. Finish them with your favorite homemade salsa and a little bit of sour cream. This is how I like to make my own breakfast taco, but there are so many different fillings you could try.
Different ingredients to consider
Switch up the cheddar cheese and try using pepper jack. Want to add some veggies consider adding bell peppers and red onions when you scramble the eggs. For added protein, try chicken sausage or turkey chorizo. If you have more time on your hand maybe these are for a weekend breakfast serve the tacos with crispy hash browns or breakfast potatoes. Feeling more like Mexican food, serve the tacos with black beans or refried beans and top the tacos with guacamole and pico de Gallo. With so many options this is a recipe the whole family will enjoy. I hope you try my easy breakfast tacos recipe and if you do, let me know what you think.
MORE RECIPES TO TRY!
Easy Breakfast Tacos Recipe
Breakfast tacos are a great way to mix things up. Instead of eggs and toast, fill a tortilla with eggs and add some cheese, avocado, & salsa to have a tex-mex kind of breakfast.
Ingredients
- 2 scrambled eggs
- 1/2 avocado, cut into slices
- 1/4-1/2 cup grated cheese (cheddar, mozzarella, Monterey Jack)
- 2 corn tortillas (small “taco sized” flour can also be used)
- *Optional toppings* Hot sauce, salsa, sour cream, crispy bacon or breakfast sausage.
For Scrambled Eggs
- 2 Eggs
- 2 tbsp Heavy Cream (1 tbsp per egg)
- 2 tbsp real butter
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
How to scramble eggs:
- Crack eggs into a bowl.
- Add heavy cream, salt, and pepper to the eggs.
- Using a fork whisk everything together until yolks and whites are fully combined with cream.
- Warm a nonstick pan over medium heat. Add butter and let melt.
- Once melted, lower heat to medium-low. Add egg mixture to the pan.
- Using a rubber spatula start to push the eggs from the edges of the pan to the center. Eggs should cook slow so they are light and fluffy and do not brown on the bottom. The eggs will start to set up. Continue to gently push the cooked part of the eggs so the uncooked part can cook. Slowly they will firm up and be cooked. Continue until cooked to your liking.
Assemble tacos:
- Warm tortillas on the stovetop until they start to soften, curl and get lightly browned. Flip over and repeat on the other side.
- Lay tortillas out on a flat surface.
- Divide the eggs evenly between the tortillas.
- Add the grated cheese on top of the eggs.
- Top with avocado slices
- If using, top each taco with hot sauce or salsa, and sour cream.
- Enjoy.
Notes
- This recipe is for 2 tacos, but the recipe can easily be doubled or tripled for more.
- I've kept these tacos simple, but feel free to add chorizo, bacon, or sausage for more protein.
- If you like heat, add some sliced jalapenos to the top.
- Instead of avocado, you could sub guacamole. Find the recipe here:
- If you are not looking for higher fat ingredients, feel free to substitute low-fat milk instead of heavy cream.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 524Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 420mgSodium: 784mgCarbohydrates: 19gFiber: 5gSugar: 3gProtein: 19g
The nutrition calculated might not be accurate. Please do not rely on this.
