Restaurants›River Rock Kitchen›Breakfast Tacos* Recipe

Breakfast Tacos* Recipe

Inspired by River Rock Kitchen
Time25m
Serves4

Scrambled Eggs, Fire Roasted Corn, Cheddar, Pico de Gallo, Avocado, Jalapeno, Crème Fraîche

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Breakfast Tacos Ingredients

Method

Preparation Instructions

1

Prepare the Scrambled Eggs

In a bowl, whisk the eggs with salt and pepper. Heat olive oil or butter in a skillet over medium heat, then pour in the eggs. Stir gently until the eggs are just set and soft.

2

Add Fire Roasted Corn

Once the eggs are nearly cooked, gently fold in the fire roasted corn and half of the cheddar cheese. Cook for an additional minute until the cheese is melted.

3

Warm the Tortillas

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side until pliable.

4

Assemble the Tacos

Place a generous amount of the scrambled egg mixture on each tortilla. Top with pico de gallo, diced avocado, sliced jalapeno, and a dollop of crème fraîche. Sprinkle the remaining cheddar cheese on top.

5

Serve

Fold the tortillas and serve the breakfast tacos immediately while warm.