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–+ servings
Marco

Breakfast Tacos with Scrambled Eggs and Avocado delight you!

Delicious breakfast tacos filled with scrambled eggs, avocado, and topped with salsa and cilantro.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 8 small corn or flour tortillas
  • 1 medium avocado diced
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro optional
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
  3. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set, about 3-4 minutes.
  4. Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
  5. While the eggs are cooking, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.
  6. To assemble the tacos, spoon a generous portion of the scrambled eggs onto each tortilla.
  7. Top with diced avocado, salsa, and cilantro if using.
  8. Serve immediately with lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 20gProtein: 14gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 16gCholesterol: 370mgSodium: 400mgFiber: 3gSugar: 1g

Notes

  • For added flavor, sauté diced onions and bell peppers in the skillet before adding the eggs.
  • Substitute the cheddar cheese with crumbled feta or pepper jack for a different taste.

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