Description
Quick and easy 3-minute breakfast tacos featuring scrambled eggs, melted cheddar, fresh tomatoes, cilantro, and salsa served on warm tortillas for a satisfying morning meal.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 1 tablespoon milk
- Pinch of salt
- Pinch of ground black pepper
Tortillas and Toppings
- 2 small flour or corn tortillas
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons salsa
- 1 tablespoon sour cream (optional)
Instructions
- Whisk Egg Mixture: In a mixing bowl, thoroughly whisk together the eggs, milk, salt, and ground black pepper until fully blended and slightly frothy.
- Scramble Eggs: Heat a nonstick skillet over medium-high heat, pour in the egg mixture, and scramble briskly by stirring continuously for about 1 minute until the eggs are just set and still moist.
- Warm Tortillas: Warm the tortillas by placing them in the microwave for 10 to 15 seconds or heating them in a dry skillet until they become pliable and warm.
- Assemble Tacos: Divide the scrambled eggs evenly between the warm tortillas while the eggs are still hot to ensure the cheese melts properly.
- Add Cheese: Sprinkle shredded cheddar cheese over the eggs, allowing it to gently melt from the residual heat of the eggs.
- Finish and Serve: Top the tacos with diced tomatoes, chopped fresh cilantro, salsa, and a dollop of sour cream if desired; fold the tortillas and serve immediately for best flavor and texture.
Notes
- For a dairy-free option, omit the milk and cheese or use dairy-free alternatives.
- Use corn tortillas to make this recipe gluten-free.
- Customize toppings with avocado, jalapeños, or hot sauce as preferred.
- Cook eggs just until set to avoid dryness and maintain a creamy texture.
- Microwaving tortillas is faster, but warming in a skillet enhances flavor.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
