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
Scale
- 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.
Find it online: https://www.hardyeatin.com/recipes/egg-breakfast-tacos/
