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Breakfast Egg Tacos Recipe

Do you love eggs but want to revamp your breakfast and brunch dishes? Well, you’re in luck. Our healthy and delicious breakfast egg tacos are quick, easy, and oh-so-filling. Win, win! After all, something as tasty as tacos should never be exclusive to lunch and dinner. Filled with scrambled eggs and packed full of flavour, this breakfast dish is our favourite way to start the day!

  • Preparation time:
    15
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    1

What you'll need

  • 2 free-range eggs
  • 35g salted butter
  • ½ lemon, sliced
  • ½ avocado, diced
  • 40ml whole milk
  • Pinch of cilantro
  • 4 tbsp chipotle salsa (or any salsa or hot sauce of your choice)
  • Salt and pepper, to season
  • 2 small corn tortillas

How to make

  1. Heat a medium-sized non-stick frying pan over medium-high heat. Once the pan is hot, add the first tortilla and heat for about 40 to 45 seconds, or until the bottom is browned in spots. Flip and do the same on the other side. Repeat with the second tortilla. Place both tortillas on a warm plate.
  2. Carefully crack the eggs into a small bowl and add the milk. Whisk until smooth.
  3. Add the butter to the pan and tip from side to side to make sure the pan is coated. When the butter is foaming, add the egg mixture. Stir continuously with a heat-resistant spatula to scramble the eggs. Be mindful not to whisk! If you need help perfecting scrambled eggs, check out our top tips. Or you could even try cooking the eggs in the microwave.
  4. Once the eggs are scrambled, remove from the heat and set aside.
  5. Slice the avocado in half, remove the stone and slice all the way round the inside in a crosshatch pattern. Remove the flesh and add it to a small bowl. Mash with a fork until smooth. Season with salt, pepper and a squeeze of lemon juice.
  6. Spread the avocado onto the bottom of the tortilla then add the scrambled eggs. Top with salsa and cilantro. Fold over and serve!