Breakfast Tacos are a delightful way to start your day, combining the savory flavors of Tex-Mex cuisine with the versatility of breakfast foods.
Ingredients
Scale:
8 small corn tortillas
4 large eggs
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup cooked and crumbled breakfast sausage or diced bacon (optional)
1/2 cup diced bell peppers
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 jalapeño, seeded and diced (optional)
Fresh avocado slices or guacamole
Chopped cilantro
Chopped tomatoes or pico de gallo
Sour cream or Greek yogurt
Hot sauce or salsa
Instructions
Gather all your breakfast taco ingredients. Dice the bell peppers and onion, and if you’re using sausage or bacon, cook and crumble it in a pan over medium heat until browned and crispy, which should take about 5-7 minutes. Ensure to drain excess fat to keep the filling from becoming too greasy.
In the same pan, add the diced bell peppers and onion. Sauté for about 3-4 minutes until softened and the onion is translucent. If using jalapeños, add them during the last minute of cooking for added flavor and to ensure they retain some crunch.
In a mixing bowl, beat the eggs with the ground cumin, smoked paprika, salt, and pepper until well combined. Pour the mixture into the pan with the vegetables. Cook over medium heat, stirring gently until the eggs are just set, about 3-5 minutes. The eggs should look glossy and soft, avoiding a dry texture.
If using sausage or bacon, fold it into the egg mixture once cooked through. Stir in the shredded cheese until melted and well combined.
In a separate dry skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly toasted.
Spoon the egg and filling mixture generously onto each tortilla, about 2-3 tablespoons per taco. Add your favorite breakfast taco toppings such as avocado, cilantro, tomatoes, sour cream, and hot sauce.
