Breakfast Taco Recipe

Warm tortillas

Stack tortillas and wrap in a clean kitchen towel. Microwave 30–45 seconds until warm and pliable, or warm individually in a dry skillet over medium heat 20–30 seconds per side until slightly charred. Keep wrapped to stay warm.

Assemble tacos by spooning egg mixture into each warm tortilla, top with cheese, avocado slices, cilantro, a squeeze of lime, and hot sauce or salsa to taste.

Heat 1 tsp olive oil over medium heat in a skillet. Add diced onion and red bell pepper; sauté 4–5 minutes until softened and translucent. Add diced jalapeño and cook 1 minute more. Stir in chopped spinach and cook until wilted, about 1 minute. Transfer vegetables to a bowl and set aside.

In a medium bowl, crack the eggs and add milk, salt, and pepper. Whisk until blended and slightly frothy.

Melt 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour the egg mixture into the skillet. Let sit undisturbed for about 30 seconds, then using a spatula gently push cooked edges toward the center, tilting the pan to allow uncooked egg to run underneath. Continue cooking, stirring and folding occasionally, until eggs are softly set but still moist, about 3–4 minutes total.

Stir the sautéed vegetables (and any chosen cooked protein) into the eggs at the end of cooking to heat through and mix evenly. Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed.

When eggs are ready, divide them evenly among the warm tortillas (about 2 tacos per person if serving 4). Sprinkle shredded cheese over the eggs — it will melt from the residual heat. Add crumbled cotija if using, place avocado slices, then finish with chopped cilantro, a squeeze of lime, and hot sauce or salsa to taste.