Breakfast Tacos

Why You’ll Love This Recipe

• Crispy, gooey fried cheese tortilla
• Easy to make
• Versatile and customizable
• Great for any meal of the day

Ingredients You’ll Need

Here’s what you’ll need to make this egg breakfast taco recipe:

• Eggs: I like to scramble eggs in a seperate bowl and then add them to the skillet. Cook low and slow for creamy, soft scrambled eggs! You could also use a mixture of egg whites and yolks to reduce the fat and calories, if you prefer.
• Avocado: Avocado is an essential taco topping, in my opinion! You could also mash them to make guacamole — but I think simple avocado chunks or slices work great.
• Monterey jack cheese: Fried Monterey jack cheese is what makes this recipe so amazing! You could also use quesadilla cheese or Mexican blend.
• Corn tortillas: Be sure to use corn tortillas if you want to keep this recipe gluten-free. I prefer them to a flour tortilla for this recipe anyway!
• Green onions: This recipe uses both the white and green parts of the onions.
• Butter: I like to use salted butter for this recipe. It’s more complex and adds depth of flavor. Check out this article on is butter gluten-free.
• Salt and pepper: Salt and pepper is all you need to season this simple recipe!

How to Make This Recipe

• In a small nonstick skillet over medium-low heat, melt the butter and then add the white part of the green onions with a pinch of salt. Cook for 3-4 minutes until tender. 
• In a small bowl, whisk the eggs with ½ teaspoon salt until totally smooth. (Sometimes I give the eggs a quick whirl in the blender to do this.)

• Add the eggs to the skillet with the green onions and cook for 5 minutes until almost set. Turn off the heat and let the residual heat finish cooking the eggs. 

• Meanwhile, heat a large skillet over medium-high heat. Add a small handful (about 3 tablespoons) of Monterey jack cheese into a 6-inch circle. (You might be able to fit a few tortillas at a time). Cook until the cheese is crispy and golden, wiping out any grease from the pan as needed.

• Place a corn tortilla on top of the cheese, flip, and cook for 30 seconds to warm the other side. Repeat with the remaining tortillas. 

• Fill the crispy cheese tortillas with scrambled eggs. Top with green onions, diced avocado, and hot sauce. Top with a little freshly cracked pepper and squeeze with lime wedges. Serve immediately and enjoy these tasty breakfast tacos!

Storage Instructions

These tacos are best enjoyed immediately after preparing. I don’t recommend storing and reheating the fried corn tortillas. Likewise, eggs usually taste best when made right before eating, but you can store leftover scrambled eggs in the fridge, if you prefer. I like to make another batch of warm tortillas right before you eat leftovers.

FAQs

Expert Tips & Tricks

• I like to scramble eggs in a separate bowl and then add them to the skillet. Cook low and slow for creamy, soft scrambled eggs! You could also use a mixture of egg whites and yolks to reduce the fat and calories, if you prefer.
• These easy breakfast tacos can be modified in countless ways. Add in breakfast potatoes, hash browns bacon, breakfast sausage, salsa, hot sauce — any of your favorite toppings will work! You could also add sour cream, pico de gallo, fresh salsa, red bell pepper, or green pepper.
• Be sure to separate the white and green parts of the green onions. I like to sautee the white parts, which are more intensely flavored. The green parts are milder in flavor and make a great topping!
• Watching your carbs? You could use low-carb tortillas for this recipe, or even use the fried cheese alone as the tortilla.

You also might like this easy baked frittata.