No Image
prep time
10 Min
cook time
15 Min
method
---
yield
1 or 2 Tacos
Ingredients
- YOUR CHOICE:
- 2 - corn tortillas (soft)
- 2 - taco shells (hard)
- EGGS:
- 2 x large eggs, beaten
- 2 tablespoons heavy whipping cream
- 1 teaspoon olive oil, extra virgin
- 2 tablespoons onion, diced
- 4 - mushrooms, sliced
- 2 tablespoons tomato, seeded & diced
- - salt & pepper, to taste
- GARNISH:
- 4 tablespoons mexican blend shredded cheese
- 1 tablespoon parsley
- - tabasco (optional)
How To Make scrambled egg breakfast tacos
-
Step 1HARD SHELL TACO (STORE BOUGHT TACO SHELLS): Warm as per dirctions on package. SOFT SHELL TACO (TORTILLA): Warm both sides of the tortillas in a pan over low heat, about 2 minutes on each side.
-
Step 2In a medium bowl, whisk together eggs & cream; beat until combined. Set aside.
-
Step 3Meanwhile, in a saute pan, heat olive oil over medium heat. Add onions, mushrooms & salt & cook until veggies are soft, about 5 minutes.
-
Step 4Add tomato & cook, stirring, another 2 minutes.
-
Step 5Add in the whisked eggs into veggie mixture, folding them repeatedly until all ingredients are incorporated & eggs are fully set, 2 more minutes.
-
Step 6Turn off the heat & sprinkle eggs with salt & pepper. Fill each warmed taco shell or tortilla with an equal amount of cooked eggs, then top both tacos with the cheese, parsley & hot sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes