Breakfast Tacos
Wholesome and vibrant, these breakfast tacos combine creamy scrambled eggs with melty cheese, fresh avocado slices, and zesty pico de gallo, all nestled in warm tortillas. Ideal for a quick, satisfying morning meal, especially when the pico is made ahead.
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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.