Description
Breakfast Tacos
Start your morning off right with these vibrant breakfast tacos! Filled with fluffy scrambled eggs, fresh pico de gallo, creamy avocado, and melted cheese, they’re a hearty and delicious way to kick-start the day. The beauty of this dish lies in its simplicity and freshness, perfect for a quick weekday breakfast or a leisurely weekend brunch.
4 corn or flour tortillas, warmed or charred
4 large eggs
Pinch of sea salt
½ tsp avocado oil
1 cup Pico de Gallo
¼ cup grated cheddar cheese
½ avocado, sliced
Fresh cilantro leaves
Hot sauce (optional)
Directions:
1. Beat eggs with salt. Heat avocado oil in a skillet.
2. Sauté ½ cup Pico de Gallo for 3-5 min.
3. Add eggs, scramble gently. Stir in cheese.
4. Assemble tacos with eggs, avocado, cilantro, and hot sauce.
Prep Time: 10 min
Kcal: 350
Step-by-Step Guide
Follow these detailed instructions for perfect breakfast tacos every time.
- Prepare Your Ingredients: Crack the eggs into a bowl, add the pinch of sea salt, and beat them until uniform. Grate the cheese, slice the avocado, and have your pico de gallo and cilantro ready.
- Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly charred. Wrap them in a clean kitchen towel to keep warm.
- Cook the Filling: In the same skillet, heat the avocado oil over medium heat. Add ½ cup of the pico de gallo and sauté for 3-5 minutes until the onions are softened and the mixture is fragrant.
- Scramble the Eggs: Pour the beaten eggs into the skillet with the pico. Let them set for a few seconds, then gently push them with a spatula to create large, soft curds. Cook until just set but still slightly moist.
- Add Cheese: Remove the skillet from the heat and immediately stir in the grated cheddar cheese, allowing the residual heat to melt it into the eggs.
- Assemble Immediately: Place a warm tortilla on a plate. Spoon a quarter of the egg mixture down the center. Top with fresh avocado slices, additional pico de gallo, cilantro leaves, and a dash of hot sauce if desired.
Serving Suggestions
These tacos are a complete meal on their own, but you can elevate your breakfast spread with a few simple additions. Serve alongside a bowl of fresh fruit like mango or pineapple to complement the savory flavors. For a heartier brunch, add crispy hash browns or seasoned black beans. A dollop of cool sour cream or Mexican crema can balance the heat if you use a spicy hot sauce. For a refreshing drink, pair with a glass of orange juice or a classic Bloody Mary.
How-to Summary
In short, make breakfast tacos by quickly warming tortillas, scrambling eggs with sautéed pico de gallo and cheese, and assembling with fresh avocado and cilantro. The entire process takes about 10 minutes for a delicious, protein-packed morning meal.
Frequently Asked Questions
Can I make these tacos ahead of time?
It’s best to assemble tacos just before eating to prevent the tortillas from becoming soggy. However, you can prep components like the pico de gallo and shredded cheese the night before. Cook the eggs fresh in the morning.
What are the best tortillas to use?
Corn tortillas offer an authentic flavor and are gluten-free, while flour tortillas are more pliable and have a milder taste. For the best texture, always warm them before serving.
How can I add more protein?
For an extra protein boost, add cooked, crumbled breakfast sausage, chorizo, bacon, or black beans to the egg mixture during the last minute of cooking.
How do I store and reheat leftovers?
Store leftover egg filling and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the eggs gently in a microwave or skillet. Re-warm tortillas separately.
Can I make this recipe vegan?
Yes! Use a tofu scramble instead of eggs, vegan cheese, and ensure your tortillas are plant-based. Top with all the fresh veggies for a delicious vegan version.
Common Mistakes to Avoid
- Using Cold Tortillas: This makes them crack and fall apart. Always warm them up first.
- Overcooking the Eggs: Scrambled eggs should be soft and slightly creamy. Remove them from the heat just before they look fully done, as they will continue to cook.
- Overfilling the Tacos: Too much filling causes a mess. Use a moderate amount so you can fold the taco easily.
- Adding Cold Toppings to Hot Eggs: Letting chilled avocado or pico de gallo sit on hot eggs for too long can make the tortilla soggy. Assemble right before eating.
Conclusion
These breakfast tacos are the ultimate customizable morning meal, combining simplicity with vibrant, fresh flavors. In just about 10 minutes, you can create a satisfying dish that fuels your day. Remember the key steps: warm your tortillas, cook your eggs gently, and assemble with your favorite fresh toppings. Once you master the basic recipe, feel free to experiment with different salsas, proteins, and cheeses to make it your own. It’s a foolproof recipe that promises a delicious start to any day.