Breakfast Taco Recipe

If using bacon, cook until crisp in a skillet, drain on paper towels and chop. If using chorizo, remove from casing and cook in a dry skillet over medium heat until browned and cooked through, crumbling as it cooks. If using black beans, rinse and warm in a small saucepan with a pinch of salt.

Dice tomato, mince jalapeño (if using), finely chop shallot/onion, slice or mash avocado, chop cilantro, grate cheddar, and crumble queso fresco. Arrange toppings for easy assembly.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil, swirl to coat. Working in batches, warm each tortilla 20–30 seconds per side until pliable and lightly browned in spots. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft. Sprinkle a small pinch of salt (about 1/16 tsp) on each tortilla if desired.

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until fully combined and slightly frothy.

Melt 1 tbs unsalted butter in a nonstick skillet over medium-low heat. Add the diced shallot and minced jalapeño and sauté 1–2 minutes until softened and fragrant but not browned.

Pour the whisked eggs into the skillet. Let them sit without stirring for 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding gently until eggs are mostly set but still soft and slightly creamy, about 1–2 minutes more. Remove from heat (eggs will continue to cook slightly).

Place a warmed tortilla on a plate. Spoon about 3/4 cup scrambled eggs into the center of each tortilla (adjust to preference).

Top the eggs with 1–2 tbs of cooked protein (bacon, chorizo, or black beans) if using, a tablespoon of diced tomato, a sprinkle of grated cheddar (about 2 tbs), and a tablespoon of crumbled queso fresco. Add a few slices or a spoonful of mashed avocado and scatter 1/2 tbs chopped cilantro over each taco.

Finish with a drizzle of hot sauce or salsa verde (about 1 tsp per taco) and a squeeze of lime wedge. Repeat for remaining tortillas.

Serve tacos immediately while warm. Offer extra lime wedges, hot sauce, extra cilantro, and cheese at the table.

Leftover scrambled eggs can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet over low heat with a splash of milk to loosen.