Breakfast Tacos
These Austin-style breakfast tacos feature fluffy scrambled eggs cooked with pico de gallo, topped with melted cheddar, fresh avocado, cilantro, and hot sauce on warm corn tortillas. Quick, satisfying, and endlessly customizable.
These Austin-style breakfast tacos feature fluffy scrambled eggs cooked with pico de gallo, topped with melted cheddar, fresh avocado, cilantro, and hot sauce on warm corn tortillas. Quick, satisfying, and endlessly customizable.
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Whisk the eggs in a medium bowl with a pinch of salt.
Heat avocado oil in a medium skillet over medium heat. Add half of the pico de gallo and sauté until lightly softened, 3 to 5 minutes.
Add the eggs to the pan and scramble until just set.
Stir in the shredded cheese.
Divide the egg filling and avocado slices among the warm tortillas.
Top with the remaining pico de gallo and fresh cilantro.
Serve with hot sauce.
Store cooked egg filling in an airtight container for up to 3 days; reheat gently in a skillet over low heat. Assemble tacos fresh to order to avoid soggy tortillas.
Prepare the egg filling and slice the avocado up to 2 hours ahead; store separately in airtight containers. Warm tortillas and assemble just before serving to keep them fresh and prevent sogginess.
Heat a skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds until pliable.
Yes. Use fresh salsa, diced tomatoes with jalapeño and onion, or pico de gallo made from scratch if store-bought isn't available.
Remove the pan from heat while the eggs still look slightly wet; they will continue to cook from residual heat and stay tender.
Yes, this recipe is vegetarian as written. Omit hot sauce if you need it vegan-friendly, though some hot sauces are already vegan.
