Crispy Breakfast Taco Recipe with Scrambled Eggs
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This crispy breakfast taco recipe with scrambled eggs is easy to make and packed with flavor. They have soft scrambled eggs, cheddar cheese, Pico de Gallo, avocado and hot sauce, all stuffed into a crispy tortilla. The recipe only take about 30 minutes to make and is a delicious breakfast to add to your morning routine.
If you have not made breakfast tacos before, this is your sign to give them a try! I love a good breakfast burrito, but these breakfast tacos are just so GOOD. The ingredient list is simple, and you can meal prep some of the recipe to make this breakfast even faster in the morning.
Why You’ll Love This Recipe
Easy: These breakfast tacos are easy to make and only take a handful of ingredients. The tacos will be ready to eat in under 30 minutes.
Flavorful: There is much flavor in these egg tacos thanks to the Pico de Gallo and hot sauce. They are fresh, a little spicy and cheesy.
Protein Breakfast: The scrambled eggs add protein, making this a the perfect breakfast to feeling satisfied and ready to start the day.
What I Love:
- You can customize these breakfast tacos to meet your family needs. I love that I can make the tacos and then adjust the add-ons to everyone’s personal taste, making this a family friendly breakfast everyone will love.
Ingredients and substitutions
Corn Tortillas: I love the flavor of corn tortillas with these breakfast tacos, but you can use flour tortillas.
Eggs: You will need 6 eggs, which is about 1 egg per tortilla.
Milk: A little milk mixed with the eggs helps create fluffy eggs. You can omit if you wish.
Cheddar Cheese: Cheddar cheese makes these breakfast tacos cheesy. You could use Monterey jack or pepper jack in place of the cheddar cheese.
Pico De Gallo: A homemade Pico de Gallo adds fresh flavors to the tacos. It is made up of tomatoes, onion, jalapeno, garlic, lime juice, salt and cilantro. You could use a store bought Pico de Gallo or even salsa instead.
Avocado: Simple sliced avocado is added to the tacos. You can use guacamole or avocado crema to level the tacos up even more.
Oil: You will need a touch of oil to scramble the eggs as well as heat up the tortillas. I use a high heat oil, such as avocado oil. You can replace with butter for both.
Hot sauce: Make the breakfast tacos with little spicy with your favorite hot sauce. You can omit the hot sauce if you wish.
Salt & Pepper: Salt and pepper the eggs to personal preference to enhance flavors.
How to make breakfast tacos with scrambled eggs
- Make the Pico de Gallo by combining all the ingredients together in a medium bowl. Mix and adjust salt to personal preference. Set aside or place in the refrigerator until ready to serve with the tacos.
- Add the eggs in a medium bowl. Pour in the milk, and whisk together. Heat a skillet over medium heat with 1tsp oil or butter. Add in the egg mixture and cook, siring frequently, until the eggs are fully set. Add salt and pepper to the eggs to taste.
- Heat a skillet or griddle over medium-high heat with the remaining oil. Add the tortillas. Cook until the tortillas start to brown, about 2-3 minutes. You can reduce heat down to low if needed to prevent the tortillas from burning. On half of the tortilla, add a layer of shredded cheddar cheese, scrambled eggs, then top with more cheese. Fold the tortilla over the eggs and cheese, pressing firmly down. Repeat as needed until all the tacos have been made.
- Remove the egg stuffed tacos from the griddle or skillet. Carefully open each taco and add the Pico de Gallo, avocado, hot sauce and any other add-on you would like. Enjoy immediately!
Sara’s Tip
Watch the heat on your griddle or skillet to make sure your tortillas do not burn. You want the tortillas to get golden brown without burning. Adjust the heat accordingly as you heat up the tortillas and build the tacos.
How to meal prep for this recipe
You can make this breakfast taco recipe faster in the morning by making the Pico de Gallo in advance and storing it in the refrigerator. You can make the Pico de Gallo up to 3 days in advance.
What to serve with breakfast tacos
You can enjoy these breakfast tacos on their own or pair them with some fresh fruit, hashbrowns, breakfast potatoes, or rice and beans to keep the meal on the savory side.
Or you can something sweet, such as blueberry muffins or sourdough coffee cake.
Ideas to customize the recipe
You can make these breakfast tacos your own by customizing the recipe! If you would like more protein in the tacos, add sausage, chorizo, or bacon the tacos. You could even mix in some cottage cheese into the eggs to boost the protein.
You can also add to or replace the toppings to include sour cream, salsa or any other taco toppings you love!
If you give this crispy breakfast taco recipe with scrambled eggs a try, I would love to hear your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this breakfast taco recipe as much as we do!
Crispy Breakfast Taco Recipe with Scrambled Eggs
Ingredients
- 6 corn Tortillas
- 6 Eggs
- 3 Tbsp. Milk
- Salt and pepper to taste
- 3/4 Cup Cheddar Cheese (shredded)
- 2 Tbsp. High heat oil (such as avocado oil, divided)
- 1 Avocado (diced)
Pico de Gallo
- 1/2 C. Tomatoes (diced)
- 1/2 jalapeño (finely diced)
- 1/2 of a lime (juiced)
- 2 Tbsp. Onion (finely chopped)
- 1 garlic clove (graded or finely chopped)
- Salt to taste
- Cilantro (finely chopped)
Instructions
- Make the Pico de Gallo by combining all the ingredients together in a medium bowl. Mix and adjust salt to personal preference. Set aside or place in the refrigerator until ready to serve with the tacos.
- Add the eggs in a medium bowl. Pour in the milk, and whisk together. Heat a skillet over medium heat with 1tsp oil or butter. Add in the egg mixture and cook, siring frequently, until the eggs are fully set. Add salt and pepper to the eggs to taste.
- Heat a skillet or griddle over medium-high heat with the remaining oil. Add the tortillas. Cook until the tortillas start to brown, about 2-3 minutes. You can reduce heat down to low if needed to prevent the tortillas from burning. On half of the tortilla, add a layer of shredded cheddar cheese, scrambled eggs, then top with more cheese. Fold the tortilla over the eggs and cheese, pressing firmly down. Repeat as needed until all the tacos have been made.
- Remove the egg stuffed tacos from the griddle or skillet. Carefully open each taco and add the Pico de Gallo, avocado, hot sauce and any other add-on you would like. Enjoy immediately!
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
