Breakfast Tacos
Breakfast Tacos are the ultimate morning upgrade, combining fluffy scrambled eggs, crispy bacon, and creamy avocado in a warm tortilla. Ready in just 20 minutes, this recipe is a lifesaver for busy mornings yet feels indulgent enough for a weekend brunch.
Ingredients
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
Instructions
- In a medium bowl, beat the eggs with a pinch of salt.
- In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened.
- Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
- To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
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