Breakfast Taco Recipe

Finely dice the onion and bell pepper. Seed and dice the tomato. Chop cilantro and, if using, seed and finely chop the jalapeño.

If using sausage or chorizo, cook it in a skillet over medium heat until browned and cooked through, breaking it into small pieces; set aside and keep warm.

Warm tortillas before assembly: wrap tortillas in a damp kitchen towel and microwave 30–45 seconds or heat individually in a dry skillet for 20–30 seconds per side with a little oil or butter.

Heat a 10-12 inch nonstick skillet over medium heat. Add 1 tbs butter. When melted and foamy, add the diced onion and bell pepper. Sauté 3–5 minutes until softened and translucent, stirring occasionally.

Add the chopped jalapeño (if using) and cook 30–60 seconds more. Remove vegetables to a bowl and keep warm.

In a medium bowl, crack the 6 eggs. Add 3 tbs milk, 1 tsp pepper, and 3 tsp salt. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Return the skillet to medium-low heat and add 1 tbs unsalted butter. Once the butter is melted and foamy but not browned, pour in the whisked eggs.

Let the eggs sit undisturbed for 10–15 seconds until the edges just begin to set. Using a spatula, gently push cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue folding occasionally until eggs are mostly set but still soft and slightly glossy, about 2–3 minutes total.

Stir in the sautéed vegetables and the cooked sausage or chorizo (if using) to warm through for 30–45 seconds. Taste and adjust seasoning with more salt or pepper if desired.

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

Sprinkle about 2 tablespoons (approximately 1/8 cup) shredded cheese over the eggs in each taco so it melts slightly from the residual heat.

Top with a small spoonful of diced tomato, a sprinkle of chopped cilantro, a drizzle or dollop of sour cream, and salsa to taste. Squeeze lime over the top just before eating.

Repeat with remaining tortillas and filling. Serve immediately while warm.

Garnish with extra cilantro and serve with leftover lime wedges and salsa. These tacos are best eaten immediately. Leftover egg filling can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet; warm tortillas separately.