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Breakfast Tacos
Breakfast Tacos are a quick and satisfying morning meal that brings bright Mexican flavors to your table. Fluffy scrambled eggs are cooked with crisp bell peppers and green onions, then folded with melted pepper Jack cheese. The warm, cheesy egg scramble is layered into crisp taco shells over fresh lettuce. Finished with creamy avocado slices and chunky salsa, this dish delivers a perfect balance of textures. It is an easy, high-protein option for a busy weekday breakfast or a relaxed weekend brunch.
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. Mix 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. Do not stir continuously.
- 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.
- 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.