These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you’ll need 2 more tortillas). This recipe is easily halved or doubled.
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
1/2 teaspoon fine sea salt, divided
1 1/2 tablespoons unsalted butter, divided
2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella)
1/4 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 1/4 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 1/4 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 1/2 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.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it dairy free: Substitute mild extra-virgin olive oil for the butter, water or neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be nice on top, but so would guacamole or avocado.
Vegetable note: Try to slice your veggies into similarly sized, narrow pieces so they cook at the same rate. Vegetable options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require a longer cooking time.
Change it up: You can stretch out this recipe to yield 6 hearty tacos by adding 1/2 cup cooked beans to the egg mixture before cooking. I love pinto beans, and black beans are good, too. You’ll need a couple more tortillas for this variation, naturally.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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