Tomato Tomatoe

breakfast tacos

Tacos are one of my favorite things. And why not include them for breakfast? These breakfast tacos are very easy to make and are a great way to use up leftover corn tortillas. All you need to do is scramble eggs, add them to your corn tortilla shell and tops with your favorite ingredients! These are a quick and easy breakfast in my house and they’re always a hit!

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breakfast tacos

Ingredients

• 6 small corn tortilla shells
• 4 eggs, scrambled and seasoned with salt and pepper
• 1 avocado, sliced
• Your favorite salsa
• Hot sauce
• Feta cheese or your favorite cheese (you can also use cheddar or cotija)
• 1 green onion, sliced

Directions

1. Heat a large fry pan to medium heat. Add a drizzle of olive oil to the pan. Once the pan is hot, add three corn tortilla shells. Cook on each side for 2-3 minutes until lightly crisped. Remove from the pan and set aside. Cook the remaining shells.
2. Scramble the eggs and add to the hot pan. Scramble until cooked through.
3. Lay the corn tortillas out on the plates. Add the avocado, eggs, green onion, salsa, hot sauce and cheese.