Ingredients
Scale
- For the Scrambled Eggs:
- 4 large eggs
- 2 tbsp milk (optional, for creaminess)
- 1 tbsp butter
- Salt and pepper to taste
- For the Salsa:
- 2 ripe tomatoes, finely chopped
- 1 small red onion, diced
- 1 jalapeño, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
- Additional Ingredients:
- 6 small tortillas (corn or flour)
- 1/2 cup shredded cheese (optional)
- 1 avocado, sliced
- Hot sauce (optional)
Instructions
- Prepare the Scrambled Eggs:
- Whisk eggs with milk, salt, and pepper until smooth.
- Heat butter in a skillet over medium-low heat.
- Pour in the eggs and cook gently, stirring constantly, until soft and fluffy. Remove from heat.
- Make the Salsa:
- Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl.
- Mix well and let sit for 10 minutes for flavors to meld.
- Warm the Tortillas:
- Heat tortillas on a skillet for 15-20 seconds on each side until warm and pliable.
- Assemble the Tacos:
- Divide scrambled eggs among the tortillas.
- Top with fresh salsa, shredded cheese, avocado slices, and hot sauce, if desired.
- Serve and Enjoy:
- Serve immediately while warm. Add extra toppings as desired.
Notes
- For a spicier salsa, add more jalapeño or include a dash of cayenne pepper.
- Store leftover components separately in airtight containers for up to 2 days.
- Substitute tofu for eggs to make it vegetarian-friendly or use gluten-free tortillas as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tacos
- Calories: ~350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Breakfast tacos, scrambled eggs, homemade salsa, quick breakfast, Tex-Mex recipes