Ingredients
– 1/2 teaspoon salt, plus a pinch for the eggs
– 1 cup pico de gallo (divided)
– 1/4 cup grated cheddar cheese or Mexican-style cheese blend
– 1/2 avocado, sliced
– 4 small tortillas, warmed or lightly charred
– Fresh cilantro, chopped (for garnish)
– Hot sauce (optional, for serving)
Instructions
1-Getting started with breakfast tacos is simple and fun. First, in a medium bowl, beat the eggs with a pinch of salt to make them fluffy and ready to go.
2-Next, heat a thin layer of avocado oil in a non-stick skillet over medium heat to get that perfect sizzle.
3-Then, add half of the pico de gallo and sauté it for 3-5 minutes until it softدهندens just right.
4-After that, pour everything from the pan and keep it warm while you move on.
5-For the final steps, divide the scrambled eggs and avocado slices evenly among the warmed tortillas, then top each with the remaining pico de gallo and a sprinkle of cilantro.
6-Serve right away with hot sauce if you want an extra kick.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Prepare pico de gallo ahead of time and store it airtight in the refrigerator for up to 3 days.
🌶️ Add extra vegetables like bell peppers, mushrooms, or spinach for extra color and nutrients.
🍖 Swap the pico de gallo for salsa, refried beans, or cooked chorizo to change the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Scramble eggs, assemble tacos
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco (approx 150 g)
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 150 mg