Breakfast Tacos Recipe
These vibrant breakfast tacos are the perfect way to start your day, combining eggs, cheese, avocado, and fresh pico de gallo in warm tortillas.
Filled with bold flavors and wholesome ingredients, this quick 20-minute recipe is ideal for busy mornings or a laid-back weekend brunch.
Key Ingredients in These Breakfast Tacos
Large eggs – The protein-packed base, scrambled to soft, fluffy perfection.
Pico de gallo – Adds fresh, tangy brightness with tomato, onion, cilantro, and lime.
Cheddar or Mexican cheese blend – Melts into the eggs, lending a creamy, savory richness.
Avocado – Offers buttery texture and healthy fats, balancing the tacos with cool contrast.
Corn or flour tortillas – Provide the structure and a lightly charred, toasty foundation.
Cilantro leaves – A fragrant, herbal garnish that elevates the taco’s freshness.
Hot sauce – Optional, but delivers a spicy kick to wake up your taste buds.
Cooking Up Your Breakfast Tacos
Start by sautéing half the pico de gallo in avocado oil, softening the vegetables slightly. Scramble the eggs right into the skillet and stir in cheese until melty. Then, spoon the mixture into warm tortillas, topping with sliced avocado, the remaining fresh pico, cilantro, and hot sauce.
Tips for the Best Breakfast Tacos
For an even quicker morning prep, make the pico de gallo the night before. Warming or lightly charring the tortillas brings out their flavor and prevents cracking. If you prefer extra spice, stir a dash of hot sauce directly into the scrambled eggs before cooking.
How to Store Leftover Breakfast Tacos
If you have leftovers, store the scrambled eggs in an airtight container in the fridge for up to 2 days. Keep toppings like pico de gallo and avocado separate for freshness. Reheat eggs gently in a skillet before assembling fresh tacos.
Frequently Asked Questions
Can I use store-bought pico de gallo?
Yes, store-bought works well, though homemade often has brighter flavors and more texture.
Are flour or corn tortillas better for breakfast tacos?
Both are great options. Corn tortillas offer a traditional taste, while flour ones are softer and slightly sweeter.
How can I make this dairy-free?
Skip the cheese or use a dairy-free alternative. The flavor from the pico and avocado still shines through.
Can I add meat to these tacos?
Absolutely. Cooked bacon, sausage, or chorizo make great additions to the scrambled egg filling.
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Breakfast Tacos
Ingredients
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- Sea salt
- ¼ cup grated cheddar cheese or Mexican cheese blend
- Fresh cilantro leaves for garnish
- 4 corn or flour tortillas warmed or lightly charred
- Hot sauce for serving
- 4 large eggs
- ½ avocado sliced
Instructions
- Crack the eggs into a medium bowl, season with a pinch of sea salt, and whisk until smooth.
- Warm avocado oil in a medium nonstick skillet set over medium heat. Add half of the pico de gallo and sauté for 3 to 5 minutes until it softens slightly. Pour in the eggs and cook, gently stirring, until just set. Incorporate the cheese, mixing until melted, then take the skillet off the heat.
- Distribute the scrambled eggs and avocado slices evenly over the tortillas. Spoon the reserved pico de gallo over each taco and garnish with fresh cilantro leaves. Accompany with hot sauce if desired.
