Flavorful Avocado Egg Breakfast Tacos
Start your day with these quick and customizable avocado and egg breakfast tacos, packed with flavor and nutrients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Mexican
Ingredients
Scale
- 2 large eggs per taco
- 1 ripe avocado, sliced or mashed
- Small tortillas (corn or flour)
- Shredded cheddar cheese
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Fresh cilantro, chopped
- Hot sauce (optional)
- Salt and pepper
- Olive oil or butter for cooking
Instructions
- Slice the avocado into thin slices or mash it with a fork. Halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Set aside.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
- Heat a tablespoon of olive oil or butter in a non-stick skillet over medium heat. Pour in the eggs and stir gently with a spatula, cooking until they’re soft and fluffy (about 2–3 minutes).
- Place a warm tortilla on a plate. Add a layer of scrambled eggs, followed by avocado slices, cherry tomatoes, red onion, and shredded cheddar cheese.
- Sprinkle with fresh cilantro and drizzle with hot sauce if desired.
- Serve immediately while the tortillas are warm and the cheese is melting beautifully over the eggs and avocado.
Notes
[‘Don’t overcook the eggs to keep them soft and creamy.’, ‘Use ripe avocados for the best creamy texture.’, ‘Warm your tortillas for a soft yet slightly toasted texture.’, ‘Prep veggies the night before to save time in the morning.’, ‘Season eggs and avocado generously with salt and pepper.’]
Nutrition
- Serving Size: 1 taco
- Calories: 220250
- Fat: 15
- Carbohydrates: 15
- Protein: 12
Keywords: breakfast tacos, avocado egg tacos, quick breakfast, healthy breakfast, Mexican breakfast