If you’re looking for a quick, satisfying breakfast that’s packed with flavor and totally customizable, you’ll love these Breakfast Tacos with Scrambled Eggs! These tacos are my go-to morning meal because they’re easy to make, ready in 15 minutes, and perfect for busy days. Whether you’re feeding a crowd or just yourself, this recipe is a guaranteed win.
Why You Will Love This Recipe
These Breakfast Tacos with Scrambled Eggs are the ultimate comfort food. They’re fluffy, cheesy, and packed with fresh ingredients, but what makes them truly special is how adaptable they are. Swap in your favorite veggies, add bacon or sausage, or keep it simple—either way, they’ll taste amazing. Plus, they’re kid-friendly and great for meal prep!
Ingredients
- 6 large eggs
- 2 tablespoons milk (or water)
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon butter or oil
- 1/2 cup shredded cheddar cheese
- 6 small flour tortillas (or corn for gluten-free)
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- Optional toppings: salsa, avocado, hot sauce, cilantro, sour cream
Ingredient Prep Guide
Eggs: Crack them into a bowl and whisk with milk, salt, and pepper just before cooking. Fresh eggs give the best texture—avoid pre-scrambled cartons.
Veggies: Dice peppers and onions into small, even pieces so they cook quickly. If you’re using spinach or tomatoes, add them raw as toppings to avoid sogginess.
Cheese: Shred it yourself for better melting! Pre-shredded cheese often has additives that make it clump.
Tortillas: Warm them in a dry skillet for 10-15 seconds per side right before serving. Cold tortillas tear easily and won’t hold fillings well.
Equipment & Tools
- Medium nonstick skillet
- Mixing bowl
- Whisk or fork
- Cutting board and knife
- Spatula
Step-by-Step Instructions
First, prep your ingredients. Crack the eggs into a bowl, add milk, salt, and pepper, then whisk until smooth. Dice the peppers and onions, and shred the cheese if you haven’t already.
Heat a skillet over medium heat and add butter or oil. Sauté the peppers and onions for 2-3 minutes until they’re slightly softened. Pour in the egg mixture and let it sit for 10 seconds. Gently push the eggs with a spatula, folding them until softly set (about 2-3 minutes). Turn off the heat and stir in the cheese.
While the eggs rest, warm the tortillas one by one in a dry skillet for 10-15 seconds per side. Spoon the scrambled eggs into each tortilla, add your favorite toppings, and fold gently. Serve immediately!
Key Details
Total Time: 15 mins (Prep: 5 mins | Cook: 10 mins)
🍽️ Servings: 2-3 people
⚙️ Equipment: Skillet, mixing bowl, whisk, spatula
Serving Suggestions
Pair these tacos with fresh fruit like mango or berries for a sweet contrast. For a heartier meal, serve with crispy hash browns or black beans. If you’re hosting brunch, set up a topping bar with sliced avocado, pico de gallo, and hot sauce so everyone can customize their tacos!
Pro Tips
Keep tortillas warm: Wrap them in a clean kitchen towel after heating to trap steam. This makes them soft and pliable for folding.
Don’t overcook the eggs: Remove them from the heat when they’re still slightly glossy. They’ll keep cooking from residual heat, ensuring they stay creamy.
Add a kick: Mix a pinch of cumin or chili powder into the eggs, or stir in diced jalapeños with the veggies.
Storage and Reheating Instructions
Store leftover scrambled eggs and fillings in airtight containers in the fridge for up to 2 days. Keep tortillas separate to prevent sogginess. To reheat, warm the eggs in a skillet over low heat with a splash of water or milk. Microwave tortillas for 10-15 seconds wrapped in a damp paper towel.
Troubleshooting
Soggy tortillas: Always warm tortillas right before serving, and avoid overloading them with wet ingredients like salsa. Add toppings just before eating.
Dry eggs: Cook eggs on medium-low heat and pull them off the stove when they’re still slightly undercooked. Over-stirring can also make them tough.
Bland flavor: Taste the egg mixture before cooking and adjust seasoning. A pinch of garlic powder or smoked paprika adds depth.
Frequently Asked Questions
Can I make these tacos vegan?
Yes! Swap eggs for scrambled tofu and use dairy-free cheese. Sauté veggies in olive oil, and opt for corn tortillas.
Can I meal prep Breakfast Tacos?
Absolutely. Prep the scrambled eggs and toppings ahead, then assemble tacos in the morning. Avoid adding avocado or salsa until serving to keep textures fresh.
Are corn tortillas better than flour?
Corn tortillas are gluten-free and have a earthy flavor, but they’re more fragile. Double them up or lightly toast to prevent breaking.
Breakfast Tacos with Scrambled Eggs
Ingredients
- 6 large eggs
- 2 tablespoons milk or water
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon butter or oil
- 1/2 cup shredded cheddar cheese
- 6 small flour tortillas or corn for gluten-free
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- Optional toppings: salsa avocado, hot sauce, cilantro, sour cream
Instructions
- Prep your ingredients. Crack the eggs into a bowl, add milk, salt, and pepper, then whisk until smooth. Dice the peppers and onions, and shred the cheese.
- Heat a skillet over medium heat and add butter or oil. Sauté the peppers and onions for 2-3 minutes until they’re slightly softened. Pour in the egg mixture and let it sit for 10 seconds. Gently push the eggs with a spatula, folding them until softly set (about 2-3 minutes). Turn off the heat and stir in the cheese.
- While the eggs rest, warm the tortillas one by one in a dry skillet for 10-15 seconds per side. Spoon the scrambled eggs into each tortilla, add your favorite toppings, and fold gently. Serve immediately!
