Scrambled Egg Breakfast Tacos
Ingredients
The tacos
-
2
units
eggs
-
2
tablespoons
sour cream
-
generous pinch
kosher salt
-
to taste
cracked pepper
-
2
teaspoons
olive oil or butter
-
2
6 inch tortillas
toasted corn or flour tortillas
The toppings
-
handful
arugula or other greens
-
1
medium
tomato, diced or sliced cherry tomatoes
-
optional
sliced avocado
-
optional
cilantro
-
optional
browned meat, chorizo, sausage, cheese, hot sauce, or seasoned black beans
Instructions
- Heat oil in a non-stick pan over medium heat.
- Whisk eggs with sour cream, salt, and pepper.
- Pour the egg mixture into the warm pan and gently stir with a spatula.
- Once soft lumps begin to form, lower the heat and fold the eggs over themselves until cooked to your liking.
- Warm tortillas in a toaster oven or grill over a gas flame.
- Fold the scrambled eggs into the warmed tortillas and top with arugula, tomatoes, and any optional toppings.
- Serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
407
Total fat
24.8g
Total carbohydrates
30.3g
Total protein
17.4g
Sodium
165.3mg
Cholesterol
386.2mg
You might also like