Breakfast Tacos

Tortillas and eggs are one of my kitchen staples. When the household runs out of eggs it quickly becomes code red crisis mode - no matter how much other food is in the house. I made these the night after I made the Pulled Pork Tacos with Mango Corn Salsa. I always make more food than we need, but in general I'm only feeding two people. After I made the Mango Corn Salsa I had some left over tomatoes and avocado that I wanted to use up and quickly. This dish is quick and versatile. Plus tacos are always a hit.

Breakfast Tacos
serves 4 (2 tacos a person)

8 eggs
1/4 cup milk (can substitute 1/2 & 1/2 or water***)
1/2 shredded cheese (I used cheddar)
1 small to medium tomato, diced
1 avocado, diced
salt & pepper
16 white corn tortillas

optional ingredients
onion, diced
black beans
corn
hot sauce

Directions
On stove top heat a large skillet (non-stick is preferred), spray bottom and sides with cooking spray. While skillet is heating in a medium bowl add eggs and milk, lightly season with salt and pepper and whisk for approx 2 minutes. When pan is hot pour eggs in pan and let sit for a minute. The goal is to make scrambled eggs. Using a spatula scrape bottom of pan, let eggs cook a little, then scrape again until eggs are almost dry. Add cheese and cook for an additional minute until melty. 

At the same time you prepare the eggs heat the tortillas. I prefer using a pan on the stove or my griddle. Heat each side until slightly crispy, then set aside on a plate and cover to keep warm. Another option is to wrap the tortillas in slightly damp paper towel or kitchen towel and heat in the microwave for a minute. 

To assemble you can set up a little buffet where each person makes their own.

***by substituting water it will make the eggs slightly less creamy, but still tasty