Making tacos in the morning is just another way to enjoy scrambled eggs. A great Tex-Mex dish, breakfast tacos can be filled with a variety of ingredients besides eggs. You can add avocados (a must!), tomatoes, jalapeno or poblano peppers, black beans, cheese, salsa, chorizo, bacon, the list can go on and on. My method is actually quite simple – look in the fridge, see what there is for ingredients, and whip that up into delicious breakfast tacos. The recipe below happens to reflect what was on hand when I made these.
Serves 4 (makes about 8 tacos)
- 6 eggs
- 2 Tbsp. butter
- 2 Tbsp. heavy cream or half & half
- 1 jalapeno, seeded and finely chopped
- 1 green onion, finely chopped
- 3/4 cup cheddar cheese, shredded
- kosher salt and pepper, to taste
- 1/2 avocado
- Salsa of your choice
- 8 corn tortillas
- Warm the tortillas over an open flame on the stove, or in a non-stick skillet over medium-high heat for about 30 seconds per side. If in a skillet, cook with just a dash of canola oil, if over an open flame, cook until partially charred, lightly sprinkle kosher salt on the warmed tortillas. Set aside on a towel-lined plate or shallow dish, cover with a towel to keep warm.
- Melt butter in a non-stick skillet over medium heat, add finely chopped jalapeno and cook for about 1 minute. In a bowl, whisk the eggs with the cream and salt and pepper until the eggs are thoroughly whipped and there are no long egg white strands. Turn heat to low and pour eggs into the skillet, stirring constantly until eggs are partially set but still runny on top. Add green onions and a 1/4 cup shredded cheese, stir for about 30 seconds more until eggs are set but still moist.
- To serve, spread two thin slices of avocado on a warm tortilla, add the scrambled eggs, then 1-2 tablespoons cheese, and a tablespoon of salsa. Buen Provecho!