Breakfast Tacos
Breakfast Tacos
Healthy, delicious breakfast tacos filled with scrambled eggs, veggies, avocado, salsa, and cheese. These are very easy and fast to make. If you would like to make your own corn tortillas, see the Homemade Corn Tortillas recipe in the NOTES section.
Ingredients
- 4 large eggs
- pinch himalayan pink salt
- ½ cup tomatoes, diced
- ½ cup mushrooms, sliced (frozen or fresh)
- ¼ cup onions, diced
- 4 corn torillas (see recipe link for homemade tortilla recipe)
Optional Toppings
- ¼ cup salsa or ½ cup Pico de Gallo
- ¼ cup cheddar cheese, grated (optional)
- ½ avocado, sliced
- Chopped jalapenos
- Hot sauce for serving
Instructions
- Add eggs and himalayan pink salt to a bowl and whisk.
- Dice the tomatoes, onions and slice the mushrooms (or use frozen sliced mushrooms).
- In a nonstick skillet, add 1 TB olive oil, tomatoes, onions, and mushrooms and cook on medium heat, until the veggies are lightly softened, approximately 3-5 minutes.
- Shred the cheddar cheese and slice the avocados.
- Heat the tortillas on low to warm them. See the NOTES section for the recipe to make Homemade Corn Tortillas in advance.
- Add the eggs to the veggies in the pan and cook until scrambled and just cooked.
- Assemble the breakfast tacos by adding the cooked scrambled eggs with veggies on top of each corn tortilla. Top each tortilla with grated cheese, salsa, jalapenos, avocado slices and/or hot sauce.
