Best 3 Scrambled Egg Tacos Recipes

Scrambled egg tacos are a quick, easy, and delicious breakfast or brunch option that can be tailored to your liking. Whether you prefer your eggs plain or loaded with cheese, veggies, or meat, there's a recipe out there for you. With a few simple ingredients and a little creativity, you can create a tasty and satisfying meal that will keep you energized all morning long.

Let's cook with our recipes!

SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY

Scrambled Egg Breakfast Tacos Recipe by Tasty image

Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro

Provided by Pierce Abernathy

Categories Breakfast

Time 30m

Yield 2 tacos

Number Of Ingredients 8

Ingredients

2 large eggs
1 teaspoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 small corn tortillas
2 tablespoons canned black bean, drained and rinsed
¼ cup pico de gallo
2 tablespoons fresh cilantro, chopped

Steps:

Crack the eggs into a small bowl and whisk to combine.
Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
Divide the eggs between the tortillas.
Top each taco with pico de gallo, black beans, and cilantro.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram

CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS

Chorizo and Scrambled Egg Breakfast Tacos image

Categories Cheese Egg Onion Breakfast Brunch Sauté Quick & Easy High Fiber Sausage Cilantro Tortillas Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)

Steps:

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

SCRAMBLED EGG TACOS

Scrambled Egg Tacos image

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 tomatillos, husked, then halved
1 small red onion, quartered
1 jalapeno, seeded and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1 cup picked cilantro leaves
Juice of 2 limes
8 large eggs
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon Mexican crema
8 corn tortillas, warmed, for serving
Cilantro, for serving

Steps:

For the tomatillo salsa: Preheat your oven to 450 degrees F.
Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.

Tips:

For fluffy scrambled eggs, use one tablespoon of butter or oil per two eggs and cook over medium heat, stirring constantly.
Add flavorful mix-ins like chopped vegetables, cheese, cooked meat, or herbs to your scrambled eggs before cooking for a delicious and hearty breakfast.
To make your eggs extra creamy, add a splash of milk or cream to the mixture before cooking.
If you're short on time, use pre-cooked bacon or sausage in your breakfast tacos to save time.
For a vegetarian option, try using crumbled tofu or black beans instead of meat in your tacos.
Serve your breakfast tacos with a variety of toppings like salsa, guacamole, sour cream, and hot sauce.

Conclusion:

Scrambled egg tacos are a delicious, easy, and customizable breakfast option that can be enjoyed by people of all ages. With a variety of fillings and toppings to choose from, there's a breakfast taco for everyone. So next time you're looking for a quick and satisfying breakfast, give scrambled egg tacos a try!