Classic Breakfast Tacos with Eggs and Salsa
Delicious breakfast tacos filled with scrambled eggs, fresh salsa, and topped with cheese, perfect for a hearty morning meal.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (2 tablespoons) butter
- (8) small corn tortillas
- (1 cup) diced tomatoes
- (1/2 cups) diced onion
- (1/4 cups) chopped cilantro
- (1) jalapeño, finely chopped
- (1/2 teaspoons) lime juice
- (1 cup) shredded cheddar cheese
Instructions
- 1
In a bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 2
In a non-stick skillet, melt 2 tablespoons butter over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set, about 5-7 minutes.
- 3
While the eggs are cooking, prepare the salsa by combining 1 cup diced tomatoes, 1/2 cup diced onion, 1/4 cup chopped cilantro, 1 jalapeño (finely chopped), and 1/2 teaspoon lime juice in a bowl. Mix well and set aside.
- 4
Warm the 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 5
To assemble the tacos, place a portion of scrambled eggs on each tortilla, top with the fresh salsa, and sprinkle with 1 cup shredded cheddar cheese.
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