Description
A delightful way to start your day, breakfast tacos combine eggs, fresh vegetables, and toppings wrapped in warm tortillas.
Ingredients
Scale
- 8 small corn tortillas
- 6 large eggs
- 1 cup diced potatoes
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh cilantro (optional)
- Salsa (for serving)
Instructions
- In a skillet, cook the diced potatoes over medium heat until they become tender, about 8 minutes.
- Add the diced bell peppers and onion to the skillet, cooking until softened, about 3-4 minutes.
- Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet. Gently scramble until cooked through, about 2-3 minutes.
- Warm the corn tortillas until pliable. Assemble tacos by placing egg mixture on tortillas, garnishing with cheese and cilantro, and serve immediately with salsa.
Notes
Feel free to customize with other ingredients like avocado or hot sauce. You can also store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg