20-Minute Savory Breakfast Tacos
Healthy, flavorful, and quick to make, these breakfast tacos combine protein-rich eggs with fresh, fiber-packed pico de gallo and creamy avocado for a nourishing start to your day. Perfect for busy mornings and meal prepping, they offer balanced nutrition with bold, satisfying flavors
Equipment
- 1 Medium nonstick skillet
- 1 Medium mixing bowl
- 1 Sharp Knife
- 1 Pair of tongs
- Measuring Spoons
Ingredients
- 4 large eggs
- A pinch of sea salt
- ½ teaspoon avocado oil
- 1 cup fresh pico de gallo store-bought or homemade
- ¼ cup shredded cheddar cheese or a Mexican cheese blend
- ½ ripe avocado thinly sliced
- 4 corn or flour tortillas warmed or lightly charred
- Fresh cilantro leaves for garnish
- Hot sauce optional for serving
Instructions
- Prepare the Eggs: Crack the eggs into a medium bowl and add a pinch of sea salt. Whisk them thoroughly until the mixture is smooth and slightly frothy, which helps create fluffy scrambled eggs.
- Soften the Pico de Gallo: Place a medium-sized nonstick skillet over medium heat and pour in the avocado oil. Once warmed, add half of the pico de gallo to the pan. Stir frequently for about 3 to 5 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
- Cook the Scrambled Eggs: Pour the beaten eggs into the skillet with the softened pico. Gently stir with a spatula, scrambling until the eggs are just set but still moist. Immediately sprinkle the shredded cheese over the eggs and stir briefly to melt the cheese without overcooking.
- Warm the Tortillas: While the eggs cook, warm the tortillas by placing them over an open flame or in a dry skillet until they are pliable and slightly charred, enhancing their flavor and texture.
- Assemble the Tacos: Divide the cheesy scrambled eggs evenly among the warmed tortillas. Add slices of avocado on top, then spoon over the remaining fresh pico de gallo. Garnish with cilantro leaves for a fresh burst of flavor.
- Serve with a Kick: Offer hot sauce on the side for those who like an extra layer of spice. Serve immediately to enjoy the tacos warm and flavorful.
Notes
- For a smoother scramble, avoid overcooking the eggs; remove them from heat while still slightly soft as they will continue to cook off the heat.
- Homemade pico de gallo can elevate the dish, but good-quality store-bought options work well for convenience.
- Corn tortillas provide an authentic texture, but flour tortillas add a soft, chewy alternative.
- Leftover pico de gallo can be refrigerated for up to 3 days and used as a topping for other dishes.
- Feel free to customize the tacos with additional toppings like sliced jalapeños, a dollop of sour cream, or a sprinkle of fresh lime juice for extra zest.