Easy Breakfast Tacos (Edit recipe)

These breakfast tacos are my favorite things to make when I'm short on time and need something quick and easy to make. They are so delicious and addicting, and great for any time of the day!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	552
Fat:	34 g
Carbohydrates:	41 g
Protein:	18 g
Cholesterol:	59 g
Sodium:	375 mg
Fiber:	7 g
Sugars:	4 g
Calculated for total recipe.

by What Great Grandma Ate

Serves: 1

Ingredients

2 tsp Avocado Oil, or you favorite cooking oil
2 whole Eggs, + salt and pepper, to taste
0.25 cup Mexican Cheese Blend, or shredded cheddar
2 whole Corn Tortilla, or grain free tortillas
2 Tbsp Cotija Cheese, crumbled
2 tsp Spicy Chili Crisp, or your favorite hot sauce - OPTIONAL
2 Tbsp Onion, chopped
0.25 cup Cilantro, chopped
1 tsp Lime Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil on a skillet over medium high heat.
Crack two eggs in the pan, sprinkle with salt and pepper, and let the whites cook for 1-2 minutes. If you don't like your yolks runny, you can break them with the edge of your spatula.
Divide Mexican blend cheese on top of the eggs, then top each egg with a tortilla.
Once the cheese is melted slightly, use the spatula to flip the eggs so the tortilla side is on the skillet. Cook for 1-2 minutes until the bottom of the tortillas are lightly browned and crispy.
Transfer to a plate, and top each taco with cotija cheese, chili crisp, chopped onion, cilantro, and lime juice. Enjoy warm.

Notes

These are my personal favorite toppings, but you can adjust to your taste or add any other toppings you prefer like salsa, avocados, tomatoes, and more!