Breakfast Taco Recipe
Servings: 4
Calories: 430kcal
Make your own breakfast tacos at home! Perfect for a fun brunch gathering or even serve breakfast for dinner.
Print Recipe
Ingredients
- 4 large eggs
- 1 tablespoon milk
- 1 tablespoon butter
- ½ cup bulk breakfast sausage , cooked and crumbled
- ¼ cup queso fresco or cotija cheese , crumbled
- 1/4 cup pico de gallo
- 1 fresh jalapeno , seeded and sliced
- 1 avocado , thinly slices
- Chives or scallions , for garnish
- Maldon sea salt and freshly ground black pepper , for garnish
- 8 tortillas
Instructions
- In a mixing bowl, whisk together the eggs and milk with a whisk by hand or using an immersion blender.
- In a large skillet, heat the butter over medium heat.
- When melted, add whisked egg mixture and fold towards the center. Remove from the heat while eggs still look wet to ensure they do not overcook.
- Build your breakfast tacos by evenly dividing the scrambled eggs in the tortillas. Top with the crumbled sausage, cheese, pico de gallo, avocado and jalapeno slices. Add other additional toppings you enjoy.
- Garnish with your favorites like chives, green onions, large flaky salt and freshly ground pepper.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Alternately, you can make these as a breakfast bowl with no tortillas or lettuce.
The best lettuce for low carb breakfast tacos is Bibb lettuce, sometimes also labeled at Butter lettuce. Romaine hearts are also a good substitution.
Nutrition
Calories: 430kcal | Carbohydrates: 38g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 763mg | Potassium: 460mg | Fiber: 5g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 3mg
