Introduction:
Elevate your taco game with these Crazy Good Egg Tacos! Packed with creamy scrambled eggs, fresh vegetables, and a touch of spice, these tacos offer a delightful twist on traditional breakfast fare. Perfect for a weekend brunch or a quick weeknight meal, these egg tacos are easy to make and sure to become a family favorite.
Why You’ll Love This Recipe:
- Quick and Easy: A fast meal that comes together in under 30 minutes.
- Flavorful: Creamy eggs combined with fresh veggies and spices for a tasty breakfast or lunch.
- Versatile: Customize with your favorite toppings or ingredients.
- Nutritious: A protein-packed meal with plenty of veggies.
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil or butter
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1/2 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
For Toppings:
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- Lime wedges
Instructions:
- Prepare the Eggs:
- In a bowl, whisk together the eggs, milk, salt, pepper, paprika, and garlic powder (if using). Set aside.
- Cook the Vegetables:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the diced onions and bell peppers and cook until softened, about 4-5 minutes.
- Scramble the Eggs:
- Pour the egg mixture into the skillet with the cooked vegetables. Cook, stirring gently, until the eggs are scrambled and fully cooked. Stir in the shredded cheese until melted. Remove from heat.
- Warm the Tortillas:
- In a separate skillet or on a griddle, warm the tortillas over medium heat until they are soft and pliable, about 30 seconds per side.
- Assemble the Tacos:
- Spoon the egg mixture onto the center of each tortilla.
- Top with avocado slices, salsa, chopped cilantro, and a dollop of sour cream.
- Serve:
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
Tips for Success:
- Egg Texture: For creamy eggs, avoid overcooking them. Remove from heat when they are just set but still slightly moist.
- Vegetable Variations: Feel free to add other veggies like spinach, tomatoes, or mushrooms.
- Tortilla Choice: Use your favorite type of tortilla, whether flour or corn. Warm them before filling to enhance their flavor and flexibility.
Recipe Variations:
- Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the egg mixture for extra heat.
- Cheese Swap: Substitute the cheddar cheese with feta, Monterey Jack, or a Mexican cheese blend.
- Meat Lover’s: Add crumbled bacon or cooked chorizo to the egg mixture for added protein and flavor.
Serving Suggestions:
- Serve with a side of black beans or a fresh fruit salad for a complete meal.
- Pair with a simple green salad or Mexican rice for a heartier option.
Freezing and Storage:
- Storage: Store leftover egg mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing: Cooked egg tacos can be frozen individually. Wrap in foil or plastic wrap and freeze for up to 2 months. Reheat from frozen in the oven or microwave.
Special Equipment:
- Skillet: For cooking the eggs and vegetables.
- Whisk: For mixing the eggs and milk.
FAQ:
- Can I use egg whites instead of whole eggs?
Yes, you can use egg whites or a combination of egg whites and whole eggs for a lighter version. - Can I make these tacos ahead of time?
Yes, you can prepare the egg mixture and vegetables ahead of time. Store them separately in the refrigerator and assemble the tacos when ready to serve. - What can I use instead of tortillas?
For a low-carb option, use lettuce leaves or low-carb tortillas.
Preparation Time:
- 10 minutes for prepping ingredients.
Cook Time:
- 10-15 minutes for cooking the eggs and vegetables.
Total Time:
- 20-25 minutes (including prep and cook time).
Nutrition Information (per taco, assuming 8 tacos):
- Calories: 220
- Protein: 11g
- Carbohydrates: 20g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 245mg
- Sodium: 330mg
- Fiber: 2g
- Sugar: 2g
Crazy Good Egg Tacos
- Total Time: 20-25 minutes
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil or butter
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1/2 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
For Toppings:
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- Lime wedges
Instructions
- Prepare the Eggs:
- In a bowl, whisk together the eggs, milk, salt, pepper, paprika, and garlic powder (if using). Set aside.
- Cook the Vegetables:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the diced onions and bell peppers and cook until softened, about 4-5 minutes.
- Scramble the Eggs:
- Pour the egg mixture into the skillet with the cooked vegetables. Cook, stirring gently, until the eggs are scrambled and fully cooked. Stir in the shredded cheese until melted. Remove from heat.
- Warm the Tortillas:
- In a separate skillet or on a griddle, warm the tortillas over medium heat until they are soft and pliable, about 30 seconds per side.
- Assemble the Tacos:
- Spoon the egg mixture onto the center of each tortilla.
- Top with avocado slices, salsa, chopped cilantro, and a dollop of sour cream.
- Serve:
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Serving Size: 8 tacos
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 20g
- Protein: 11g
Closing Notes:
Have you tried making these Crazy Good Egg Tacos? Share your thoughts and variations in the comments below! Don’t forget to tag us on social media with your taco creations and check back for more delicious and easy recipes.
