Breakfast Tacos with Scrambled Eggs and Avocado
Ingredients
- For the Eggs
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter or olive oil
- Salt and pepper, to taste
- For the Tacos
- 4 small flour or corn tortillas (6-inch)
- 1 ripe avocado, sliced or mashed
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup salsa or pico de gallo
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional Add-Ins
- Black beans or refried beans
- Cooked bacon, sausage, or chorizo
- Sautéed peppers or onions
- Hot sauce for extra spice
Instructions
- Step 1: Prepare the Scrambled Eggs : In a bowl, whisk eggs with milk, salt, and pepper. Heat butter or oil in a nonstick skillet over medium heat. Pour in eggs and cook gently, stirring occasionally until soft and fluffy, about 3–5 minutes.
- Step 2: Warm the Tortillas : Heat tortillas on a skillet, griddle, or microwave for 10–15 seconds to make them pliable.
- Step 3: Assemble the Tacos : Place scrambled eggs on each tortilla. Top with sliced or mashed avocado, shredded cheese, and salsa. Garnish with cilantro and serve with lime wedges.