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15-Minute Crispy Egg Breakfast Tacos
Crispy on the outside and fluffy on the inside, these morning tacos bring bright diner-style flavors right to your kitchen. You'll scramble fresh eggs with sweet bell peppers and green onions, then fold in plenty of melted pepper Jack cheese for a spicy kick. Layered into warm, crunchy shells over fresh lettuce and topped with creamy avocado, it's a fast and filling way to start the day. They're ready in just minutes, making them a realistic option even on busy weekday mornings.
Ingredients
- 4 eggs
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- ¼ cup chopped green or red bell pepper
- 4 medium green onions, chopped (¼ cup)
- 1 tablespoon butter
- ½ cup shredded pepper Jack cheese (2 oz)
- 6 taco shells
- 1 cup shredded lettuce
- 1 small avocado, pitted, peeled and sliced
- ¼ cup chunky-style salsa
Instructions
- 1Whisk the eggs, garlic salt, and black pepper together in a small bowl until fully combined. Stir in the chopped bell pepper and green onions.
- 2Melt the butter in an 8-inch skillet over medium heat. Pour the egg and vegetable mixture directly into the pan.
- 3Watch for the eggs to begin setting around the edges and bottom. Use a spatula to gently lift the cooked sections, allowing the raw egg to run underneath. Don't stir continuously, as larger curds make for a fluffier taco filling.
- 4Continue cooking for 3 to 4 minutes until the eggs are mostly set but still soft and moist. Gently fold in the shredded pepper Jack cheese, then remove from the heat.
- 5Warm the taco shells according to their package instructions. Divide the shredded lettuce among the shells, then spoon the cheesy egg scramble on top. Finish each taco with sliced avocado and chunky salsa.
Notes
- Swap: If you prefer soft tacos, substitute the hard shells for small flour or corn tortillas.
- Prep: Chop the bell peppers and green onions the night before to save time in the morning.
- Variation: Add a pinch of smoked paprika or a dash of hot sauce to the egg mixture for extra heat.