These egg breakfast tacos will change your breakfast game! Breakfast tacos are one of my favorite morning foods. There’s just so many different combinations of food you can use to make them. Not only are there so many combinations of breakfast tacos, but they all go inside a warm tortilla! What’s not to love!
The key ingredient, much like many breakfast staples, is the eggs. The eggs can be challenging to scramble if you’ve never cooked them before, but the main focus on cooking them should be at a low heat, which butter. The low heat helps to cook them slow enough so they don’t get rubbery and dry, as well as evenly cooked. The butter just gives them a rich and fluffy flavor. You’ll want to remove them from heat, just before they are done, because the residual heat of the pan will finish cooking them.
While you are cooking the egg filling, make sure to heat up a skillet or pan, to warm the tortillas. These egg breakfast tacos go best with flour tortillas. I highly recommend investing in a tortilla server, so that the tortilla’s stay warm, until ready once heated. They are pretty cheap, and can be used for other uses besides tortilla’s. I found mine at a thrift store!
You’ll want to start out by preparing all the ingredients. If you like less heat you can leave out the jalapeno or remove all the seeds depending on your tastes. Heat a large skillet on medium heat, and toss in 1 tbs butter. Once heated and melted, add all the remaining vegetables (bell pepper, onion, jalapeno), except the tomatoes. Stirring occasionally, about 4-5 minutes, or until the peppers are softened. Add the tomatoes, and cook for an additional minute.
Now in a separate bowl, whisk the eggs together, until blended. I like to use a regular fork for this, and sort of whip the eggs up, rotating clockwise and bringing the fork up towards your body and then back down towards the ground. Turn the heat down to medium-low.
Next slowly pour the egg mixture into the skillet, along with the remaining butter. Add all the seasonings, and mix well. Cook the egg mixture for about 5 minutes, stirring frequently. Make sure to watch the eggs, and once they start looking solid throughout, remove from heat.
Serve with a warm tortilla, topped with cheddar cheese, and salsa! Enjoy!
Egg Breakfast Tacos
These egg breakfast taco’s are super easy, and filling, and won’t break the bank. They can be ready in about 15-12 minutes, and can scale up nicely, for larger crowds.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 6 tacos 1x
Ingredients
- 1 bell pepper (diced)
- 1 Jalapeno (diced)
- 1 small yellow onion (diced)
- 8 grape tomatoes (chopped)
- 1 tbs butter
- 8 large eggs
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1 tsp cumin
- 1 tsp black pepper
- Cheddar cheese for garnish
- Salsa for garnish
Instructions
- Heat a large sauce pan over medium heat.
- Add 1 tbs spoon of butter to the sauce pan, and melt.
- Add bell pepper, jalapeno, and onion to the pan. Cook until the peppers are softened, about five minutes, stirring occasionally.
- Add tomatoes, and cook for 1 minute, stirring occasionally. Turn the heat down to medium-low.
- In a small mixing bowl, add all the eggs. Whisk them together, until thoroughly blended. Slowly pour the mixture, along with the remaining 1 tbs of butter into the sauce pan.
- Stir in the seasonings, to make sure they are well blended in the mixture.
- At this point, I recommend heating the tortillas up while you cook the eggs.
- Cook the eggs until solid, about 5 – 6 minutes. They should be just solid, with no runny spots. Remove from heat immediately. The residual heat will cook them a bit more.
- Serve over a warm tortilla, with cheddar cheese, and salsa.
Notes
- Remove the Jalapeno seeds for less heat, or the Jalapeno altogether depending on your heat level.
- The grape tomatoes can be switched out for other types of tomatoes, about 3/4 cup will suffice.
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