Name: Breakfast Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 small flour or corn tortillas; 4 large eggs; 1 tbsp or milk, plus more for serving if desired sour cream; such as Cholula, plus more for serving if desired hot sauce; ½ tsp divided fine sea salt; 1½ tbsp divided unsalted butter; 2 cups purple cabbage, red bell pepper, and carrot thinly sliced vegetables; ¼ tsp chili powder; ¼ tsp ground cumin; ¼ cup shredded or crumbled, optional cheese; ¼ cup thinly sliced green onion

How To Make Breakfast Tacos Recipe

Have a good start for your day with these hearty breakfast tacos made with leftover veggies tossed with eggs for a filling meal to start a busy day.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

4flour or corn tortillassmall
4eggslarge
1tbspsour creamor milk, plus more for serving if desired
hot saucesuch as Cholula, plus more for serving if desired
½tspfine sea saltdivided
1½tbspunsalted butterdivided
2cupsthinly sliced vegetablespurple cabbage, red bell pepper, and carrot
¼tspchili powder
¼tspground cumin
¼cupcheeseshredded or crumbled, optional
¼cupgreen onionthinly sliced

Instructions

Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side.
Alternatively, you can warm them directly over a low flame on a gas range or just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep them warm.
Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and 1/4 teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining 1/4 teaspoon salt, and the chili powder and cumin.
Stir to combine and cook, stirring occasionally, until the vegetables are tender throughout for about 5 minutes, dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
Return the skillet to the stove over medium-low heat, and melt the remaining 1/2 tablespoon butter. Pour in the egg mixture.
Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
Remove the skillet from the heat. Add the cheese and green onion then gently stir to combine.
Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice.
Enjoy warm.

Recipe Notes

-Suggested garnishes: Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream -Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.