Description
These easy breakfast tacos are packed with fluffy scrambled eggs, pico de gallo, avocado, and cheese, all tucked into warm tortillas. They’re quick to make, full of fresh flavor, and perfect for a satisfying start to your day.
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
Fresh cilantro leaves, for garnish
Hot sauce, for serving
Instructions
1. In a medium bowl, beat the eggs with a pinch of salt.
2. Heat avocado oil in a skillet over medium heat. Add half of the pico de gallo and cook for 3–5 minutes until softened.
3. Pour in the eggs and scramble gently until just set. Stir in the cheese, then remove from heat.
4. Warm tortillas and divide the egg mixture evenly among them.
5. Add avocado slices, top with remaining pico de gallo, and sprinkle with cilantro.
6. Serve with hot sauce and enjoy immediately.
Notes
Make Ahead: Scrambled eggs can be cooked a day in advance and reheated gently before assembling tacos.
Variations: Add cooked chorizo, crispy bacon, or roasted veggies for extra flavor.
Storage: Best eaten fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 215 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 187 mg
Keywords: Breakfast Tacos, easy breakfast recipes, Tex-Mex breakfast, quick breakfast idea