Breakfast Tacos: Scrambled Egg Tacos
Wow your brunch guests with these soft and creamy breakfast tacos. Scrambled egg tacos make a hearty and delicious breakfast.
- 6 eggs
- 1/2 cup milk
- 2 tablespoons Butter
- 6 to rtillas
- Guacamole optional
- Green Onion optional
- Salsa optional
In a bowl, mix eggs, milk, salt and pepper.
Make sure the egg yolks are broken and completely combined.
Heat butter over low heat in a saucepan.
Add eggs to the pan and with a spatula, gently stir.
Cook for 8 minutes.
Turn heat off.
The eggs will still be a little runny.
Continue stirring until they have completely finished cooking.
Serve immediately on top of warm tortillas.
Top with guacamole or salsa, and green onions.
Calories: 199kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 176mg | Sodium: 310mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 385IU | Calcium: 79mg | Iron: 1.8mg