Breakfast tacos are a delightful way to start your day, combining the heartiness of eggs and the freshness of pico de gallo, all wrapped in a warm tortilla. This recipe is not only quick to prepare but also brimming with vibrant flavors that will invigorate your morning. The use of fresh ingredients like avocado and cilantro, paired with the creamy, melted cheese, makes each bite a delightful experience. Whether you’re making a fast weekday breakfast or a leisurely weekend brunch, these breakfast tacos are sure to become a favorite.

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Ingredients and Substitutions

This recipe uses straightforward, readily available ingredients that you likely already have in your kitchen. You’ll need four corn or flour tortillas, either warmed or charred over a gas flame, and four large eggs. Season the eggs with a pinch of sea salt. The cooking requires half a teaspoon of avocado oil and one cup of pico de gallo. To enhance the flavor, add a quarter cup of grated cheddar cheese or a Mexican cheese blend, and half an avocado, sliced. Fresh cilantro leaves serve as a garnish, and hot sauce is offered for serving to add a bit of heat.

If you don’t have all the ingredients on hand, here are some substitutions you can make without compromising the taste:

Tortillas: Both corn and flour tortillas work well. If you’re gluten-free, opt for corn tortillas.
Cheese: Feel free to use any melting cheese you like, such as Monterey Jack or a spicy pepper jack.
Avocado Oil: Olive oil can be a good alternative if avocado oil is unavailable.
Pico de Gallo: Fresh salsa or diced tomatoes with onions and cilantro can serve as substitutes.

When selecting tortillas, consider their texture and flavor. Fresh, hand-made tortillas can elevate the dish, adding a rustic, authentic touch. For cheese, a sharp cheddar provides a tangy contrast to the eggs, while a Mexican blend offers a harmonious mix of flavors.

Step-by-Step Cooking Instructions

Start by beating the eggs with a pinch of sea salt in a medium bowl until they are well mixed. This helps to evenly distribute the salt and ensures the eggs cook evenly.

Next, heat the avocado oil in a medium-sized nonstick skillet over medium heat. Once the oil is shimmering, add half of the pico de gallo. Sauté for 3 to 5 minutes, stirring occasionally, until the pico de gallo begins to soften and release its juices. This step infuses the eggs with a robust flavor.

Pour the beaten eggs into the skillet, gently scrambling them with the softened pico de gallo. The key to perfect scrambled eggs is to cook them slowly, stirring constantly until they are just set. Overcooking will make them dry and rubbery. Stir in the grated cheese just before the eggs are fully cooked, allowing it to melt slightly, then remove the skillet from the heat.

To assemble your breakfast tacos, distribute the scrambled eggs and avocado slices evenly among the warmed tortillas. Charring the tortillas over a gas flame adds a smoky flavor that complements the filling beautifully. Top each taco with the remaining pico de gallo and a sprinkling of fresh cilantro leaves. Serve immediately with your favorite hot sauce on the side for an extra kick.

Recipe Tips & Frequently Asked Questions

Suggestions for making the recipe ahead of time:

Prepare the pico de gallo and cheese ahead, storing them in the fridge until needed.
Scramble the eggs just before serving to maintain their texture.

Tips for storing leftovers:

Keep leftover pico de gallo in an airtight container in the refrigerator for up to 3 days.
Store scrambled eggs in a sealed container for up to 2 days, reheating gently in a skillet before serving.

Tricks for keeping the tortillas warm:

Wrap them in a clean kitchen towel and place them in a low oven (200°F) until ready to serve.

Can I use flour tortillas instead of corn?

Yes, both types work well, but corn tortillas offer a traditional touch.

How do I prevent the eggs from overcooking?

Cook them on medium-low heat and remove from the heat while they are still slightly soft, as they will continue to cook from residual heat.

What’s the best way to store leftover pico de gallo?

Store it in an airtight container in the refrigerator. If it becomes watery, drain off the excess liquid before serving.

Variations and Add-Ons

There are numerous ways to customize your breakfast tacos to suit your taste. Consider these ideas for additional toppings:

Crumbled bacon or sausage for extra protein
Sliced jalapeños for a spicy kick
A dollop of sour cream or Greek yogurt for creaminess

For a different twist, try using various types of salsa, such as a smoky chipotle or a tangy tomatillo salsa. To make the dish vegetarian or vegan, use scrambled tofu instead of eggs and a dairy-free cheese alternative.

What to Serve with This Recipe

Breakfast tacos are quite versatile and pair well with various side dishes. Here are some suggestions:

Suggested side dishes: Serve with a side of black beans or a fresh fruit salad.
Beverage pairings: Enjoy with a cup of freshly brewed coffee, a glass of orange juice, or a refreshing mimosa.
Complementary sauces and condiments: Besides hot sauce, consider offering guacamole, extra salsa, or a zesty lime crema.

These breakfast tacos are a delightful way to start your day, offering a blend of flavors and textures that are sure to please. Easy to make and highly customizable, they are perfect for any breakfast or brunch setting. Try this recipe and share the joy of a delicious meal with your friends and family.

Ingredients

4 corn or flour tortillas, warmed or charred over a gas flame
4 large eggs
Sea salt
½ teaspoon avocado oil
1 cup Pico de Gallo
¼ cup grated cheddar cheese or Mexican cheese blend
½ avocado, sliced
Fresh cilantro leaves, for garnish
Hot sauce, for serving

Instructions

Begin by beating the eggs with a pinch of sea salt in a medium bowl until well mixed.

Heat the avocado oil in a medium-sized nonstick skillet over medium heat. Add half of the Pico de Gallo and sauté for 3 to 5 minutes, stirring occasionally, until it begins to soften. Pour in the beaten eggs and gently scramble them until they are just set. Stir in the grated cheese, allowing it to melt slightly, then remove the skillet from the heat.

To assemble your breakfast tacos, evenly distribute the scrambled eggs and avocado slices among the warmed tortillas. Top each taco with the remaining Pico de Gallo and a sprinkling of fresh cilantro leaves. Serve immediately with your favorite hot sauce on the side.