Any time of day, these “breakfast” tacos make a simple and filling supper. They’re loaded with fluffy scrambled eggs and flavorful sautéed vegetables, and they’re topped with whatever you happen to have on hand—hot sauce, salsa, and, if you’ve got any, avocado or guacamole.
My hubby cooks excellent morning tacos frequently. I’m a fortunate lady. As I drink my coffee, I’ve been observing his method, therefore I’m sharing his recipe with you today, with or without modifications.
The random leftover vegetables are perfect for these egg tacos. Or, if you’re in a rush to make them at home, take his lead and visit the salad bar at the supermarket for a range of pre-prepared vegetables and cheese. Why hadn’t I considered that?
After preparing this adaptable dish a few times, you will know it by heart. Tacos for breakfast will save the day.
Notes and Advice for Breakfast Tacos
Slice your vegetables uniformly.
These tacos can be made with a variety of vegetables. Just make an effort to cut them into rounds or strips of roughly the same size so that they all cook at the same time.
Options include Brussels sprouts, cabbage, bell peppers, carrots, onions, zucchini, or yellow squash. You may want to add the more dense vegetables first since they will likely take longer to cook on the stove, such as butternut squash or sweet potatoes.
Bettering them with butter and sour cream.
The taste comes from frying the vegetables and then the eggs in a decent amount of butter. They are just as excellent as the tacos from my favorite truck.
Scrambled eggs made with one tablespoon of sour cream are incredibly fluffy and creamy. If you only remember one thing from this recipe, make it this.
With what you have, garnish.
If you’re anything like me, you frequently keep cilantro, an avocado, cherry tomatoes, salsa, or hot sauce on hand. Nothing can go wrong.
Also read: Ratatouille
- 4 small flour or corn tortillas
- 4 large eggs
- 1 tablespoon sour cream (or milk), plus more for serving if desired
- Two dashes of hot sauce, such as Cholula, plus more for serving if desired
- ½ teaspoon fine sea salt, divided
- 1 ½ tablespoons unsalted butter, divided
- 2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot)
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella)
- ¼ cup thinly sliced green onion
- Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream
- Warm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Or, just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep warm.
- Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and ¼ teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining ¼ teaspoon salt, and the chili powder and cumin. Stir to combine, and cook, stirring occasionally, until the vegetables are tender throughout (about 5 minutes), dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
- Return the skillet to the stove over medium-low heat, and melt the remaining ½ tablespoon butter. Pour in the egg mixture. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Remove the skillet from the heat. Add the cheese (if using) and green onion, and gently stir to combine.
- Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice. Enjoy warm. Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.