Breakfast Tacos

• 8 small corn tortillas
• 8 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced onions
• 1/4 cup diced bell peppers
• 1 avocado, sliced
• Optional: hot sauce, sour cream

Steps

1. 1 Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. 2 In a bowl, whisk together eggs and milk; season with salt and pepper.
3. 3 Heat a non-stick skillet over medium heat, then cook eggs until softly set.
4. 4 Add onions and bell peppers to the eggs during the last minute of cooking.
5. 5 Sprinkle half the cheese over the eggs and cover to melt.
6. 6 Spoon egg mixture onto each tortilla, top with more cheese, salsa, and cilantro.
7. 7 Fold tortillas into tacos and serve immediately with avocado slices.
8. 8 Add hot sauce or sour cream as desired.

Nutrition

Tips

• For a quicker option, use pre-shredded cheese and pre-chopped veggies.
• Keep tortillas warm in a tortilla keeper or wrapped in foil in a low oven.
• Customize with favorite toppings like black beans or diced tomatoes.

Storage

Store assembled tacos in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit salad for a balanced meal.
• Pair with a spicy Bloody Mary for a brunch kick.

FAQ