Breakfast Tacos
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
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Preparation
Step 1
In a medium bowl, beat the eggs with a pinch of salt.
Step 2
In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
Step 3
To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
Step 4
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Chef's notes
This recipe is flexible. Feel free to customize it with your favorite toppings or add-ins. Add extra veggies like diced red or green bell pepper, mushrooms, or fresh spinach.
Swap the salsa with salsa roja or tomatillo salsa verde.
Make them heartier by adding refried beans or black beans.
Add a tangy flavor with pickled jalapeños, pickled red onions, sour cream or vegan sour cream.
Prep the pico de gallo in advance to save time in the morning.
