Breakfast Tacos Recipe

Time30m

Serves2

Two Soft Corn Tortillas, Scrambled Eggs, Trio Cheese, Pico, Guacamole Sauce, Hash Browns. Add Chicken $3 | Pulled Pork or Brisket $5

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Ingredients

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1
Prep the Ingredients
Gather all the ingredients. If using chicken, pulled pork, or brisket, ensure they are cooked and shredded. Prepare the pico de gallo and guacamole if not using store-bought.
2
Cook the Hash Browns
Heat a skillet over medium heat. Add the hash browns and cook until crispy and golden brown, about 5-7 minutes. Stir occasionally. Once done, remove from heat and set aside.
3
Scramble the Eggs
In a bowl, whisk the eggs until well combined. Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Pour in the eggs and cook, stirring gently until the eggs are scrambled and just set, about 3-5 minutes. Remove from heat.

4
Warm the Tortillas
In a separate skillet, warm the corn tortillas on medium heat for about 30 seconds on each side until they are pliable.
5
Assemble the Tacos
Take a warm tortilla and layer it with a scoop of scrambled eggs, followed by a generous amount of trio cheese, hash browns, pico de gallo, and guacamole. If desired, add cooked chicken, pulled pork, or brisket on top.
6
Serve
Fold the tortilla over the filling to form a taco. Serve immediately with extra pico de gallo and guacamole on the side.