Breakfast Fajitas Recipe

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Milton Published: February 4, 2021 Modified: September 8, 2021
Breakfast Fajitas Recipe

How To Make Breakfast Fajitas

Breakfast fajitas are the answer to those early morning Mexican cravings. Warm tortillas are filled with scrambled eggs, avocado, ham, peppers, & cheese.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 8largeeggs
  • cupmilk
  • salt and freshly ground black pepper
  • 2tbspvegetable oil
  • 2smallbell peppers,any color, cored and sliced into strips
  • 1smallyellow onion,halved and sliced into strips
  • 1cupham,chopped
  • 1cupMexican blend cheese,shredded
  • 8flour tortillas,(6-inch), warmed
  • 2mediumavocados,chopped or sliced

For Serving:

  • salsa
  • lime wedges
  • fresh cilantro,or hot sauce, optional

Instructions

  1. In a mixing bowl whisk together eggs and milk until well blended and season with salt and pepper, set aside.

  2. Heat oil in a large cast iron skillet over medium-high heat. Add peppers and onions, season with salt and pepper, and saute, tossing occasionally, until tender crisp and slightly charred.

  3. Pour into a bowl, and set aside. Return skillet to heat, reduce burner to medium-low. Pour in remaining oil and swirl pan to evenly coat.

  4. Add eggs and cook, stirring and scraping bottom constantly with a turner, until eggs just begin to set.

  5. Push eggs to one side, add ham to opposite side and heat through then toss into eggs. Add cheese and cook until eggs have just set.

  6. To assemble fajitas, layer warm tortillas with egg mixture, top with bell pepper mixture then avocados, and desired toppings. Serve immediately.

Nutrition

  • Calories: 449.84kcal
  • Fat: 26.69g
  • Saturated Fat: 7.02g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 13.72g
  • Polyunsaturated Fat: 4.05g
  • Carbohydrates: 34.08g
  • Fiber: 5.56g
  • Sugar: 3.82g
  • Protein: 19.97g
  • Cholesterol: 217.04mg
  • Sodium: 786.86mg
  • Calcium: 230.52mg
  • Potassium: 576.15mg
  • Iron: 3.36mg
  • Vitamin A: 150.08µg
  • Vitamin C: 32.38mg
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