Breakfast Taco Recipe

If using sausage or chorizo, cook it first in a skillet over medium heat until browned and cooked through, about 6–8 minutes; drain and set aside. Dice tomatoes, avocado, and slice green onions if using.

Warm tortillas: stack tortillas, wrap in a damp paper towel, and microwave 30–45 seconds until pliable, or warm individually in a dry skillet over medium for 20–30 seconds per side. Keep wrapped to stay warm.

Beat eggs

Crack 6 eggs into a bowl. Add 2 tablespoons milk or cream, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. When butter is melted and foaming (or oil is shimmering), pour in the eggs. Let them sit undisturbed for 10–15 seconds until the edges begin to set.

Stir gently with a spatula, folding from the edges to the center. Continue cooking low and stirring occasionally until curds form but eggs remain moist, about 2–3 minutes total. Remove from heat just before fully set; residual heat will finish them.

Lay a warm tortilla flat. Spoon about 1/6 of the scrambled eggs down the center of each tortilla (roughly 1/3 to 1/2 cup per taco).

If using meat, distribute approximately 2 tablespoons cooked sausage or chorizo per taco on top of the eggs.

Sprinkle about 2 tablespoons shredded cheese over each taco so it begins to melt from the warm eggs.

Top with salsa (about 1 tablespoon per taco), a small sprinkle of chopped cilantro (about 1/3 tablespoon), and any optional add-ins like diced tomato, avocado, green onion, or pickled jalapeños to taste.

Squeeze a lime wedge over each taco and add hot sauce if desired. Fold tortillas and wrap in parchment or foil for a taco to go.

Serve immediately while warm. For transport, wrap in foil to keep warm up to 1–2 hours. Refrigerate leftover fillings and separate tortillas; reheat eggs gently in a skillet or microwave before assembling. Consume leftovers within 2 days.