Ingredients
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- 8 eggs, large
- 1–2 tablespoons low-fat milk
- 1/2 cup cheddar cheese, 2%, shredded
- 1/2 cup pico de gallo
- 1 Haas avocado
- 8 tortillas, flour
- Other toppings: cilantro, pickled jalapeños, pickled onions, hot sauce
Instructions
- Prep – While the oven preheats to 300° F. and prep all of your toppings (this is to keep your tortillas warm!)
- Warm – Heat the tortillas in a nonstick skillet over medium heat. I use PAM spray to coat the pan. Cook 1-2 minutes on each side. Wrap in aluminum foil and place in the preheated oven to keep your tortillas warm.
- Scramble – Beat together the eggs, milk, and black pepper until blended. Spray skillet with pam or use a smidge of olive oil over medium/low heat and then add the eggs. Gently pull the cooked edges towards the middle with a spatula, working your way around the skillet. When your eggs are cooked but still a little moist, take the pan off the heat and cover to keep them warm.
- Assemble – the Breakfast Tacos. Sprinkle cheese on the tortilla so it melts and then add your eggs on top. Add your favorite toppings and dig-in!
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast