Breakfast Tacos with Spicy Green Onion Eggs

Breakfast Tacos with Spicy Green Onion and Cheddar Scrambled Eggs

Print Recipe

Breakfast Taco time ladies and gentlemen! Soft corn tortillas piled high with fluffy scrambled eggs filled with tons of cheddar, green onion and freshly chopped jalapeno peppers is amazing as is. But then add black beans, fresh avocado, pico de gaillo and cilantro and just fuggeddabowdit. (I have been watching Friends re-runs here in New York).

Breakfast Tacos

I know that these are breakfast tacos, but I have had these for lunch and dinner in the last month, and they are seriously good! The green onions and jalapeno just take these eggs to really good places.

Breakfast Tacos

I am actually craving Mexican flavors desperately, anyone have GREAT New York Mexican recommendations? I really NEED guacamole and tortillas and margaritas. Please help me.

Breakfast Tacos

Ok, a Seinfeld marathon is starting, and it is really important that I watch it while eating mini-bar gummy bears, so I have to go. Enjoy the Tacos!!

 

Recipe: Breakfast Tacos with Spicy Green Onion and Cheddar Scrambled Eggs

Ingredients

  • 6 eggs
  • 2 green onions, thinly sliced green and white parts
  • 1 large jalapeno, minced
  • 1/3 cup cheddar cheese
  • 2 tablespoons butter or olive oil
  • 1 can black beans, drained
  • 1 teaspoon cumin
  • ¼ teaspoon cayeene pepper
  • kosher salt
  • 6 corn tortillas
  • ½ large avocado, cut into 6 slices
  • fresh cilantro
  • pico de gaillo

Instructions

  1. In a medium bowl, whisk the eggs until fluffy and add the green onions and jalapeno and whisk. Then add the cheese and mix well.
  2. In a small pan, warm up the beans over low heat. Add the cumin, cayenne and kosher salt to taste.
  3. In a medium pan, melt the butter or add the oil over medium-low heat. Add the eggs and gently cook them until they are softly scrambled. Season to taste with kosher salt.
  4. Meanwhile warm the corn tortillas over a skillet or pan.
  5. Divide the black beans and eggs to each tortilla. Add a slice to each taco and then add fresh cilantro and pico de gaillo. Enjoy hot!

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Leave a Reply

24 Comments

  1. Tieghan says:

    Yes!!! I have been craving tacos like this for weeks. Love this recipe!

  2. There’s a lot of these in my future. Last week I planted jalapenos, tomatoes, cilantro, tomatillos, red bell peppers, chives, parsley, basil and more. I’ll be eating Mexican food all summer. Gotta love California living.

    • you are so lucky Maralyn! I gotta go home and plant my garden too!

  3. Serena says:

    OH MY GOD. These look ridiculously bomb, and my bf is going to lose it when I make these. Can’t wait. p.s. If you are in search of good NYC tacos and margs, Tacombi at Fonda Nolita is awesome, as is Pulqueria (which randomly happens to be in Chinatown…). xo

    • YES!!!! Thank you SO much Serena!!! that is exactly what I was looking for!

  4. Jenny Flake says:

    Your breakfast tacos look soooo good! Totally my kind of breakfast!

  5. This is totally my kind of breakfast! Lovely recipe!

  6. Maria says:

    I love eating tacos in the morning!

  7. I would make these for “Breakfast for Dinner”! Sooo good.

  8. Gonna have these tacos over the weekend!

  9. naomi says:

    Breakfast tacos are great for brunch and brinner – anytime food if you ask me!

  10. Jourdan says:

    Where do you get your yummy looking corn tortillas? Or what brand are they? I feel like I can never find a good brand that taste good enough to use for a taco!

  11. sara says:

    Yum!! These tacos look totally delicious. :)

  12. These look so yummy for breakfast!

  13. What a tasty breakfast!

  14. WOW-these look amazing! Just came across your website from How Sweet It Is and I’m in love!!

    • Thank you so much Phi!! so happy you are here :)

  15. These look delicious Heather. I have a question. I find soft corn tortillas can be ornery to get warmed just right. I usually wrap them up in a moist towel and use the microwave method. Can you tell me more about how you’re warming them “over a skillet or pan” I don’t understand.

    • Lea Ann- when you microwave tortillas, or bread, or anything- it seems good right when you get it out of the microwave, but as it cools it will quickly turn to a hockey puck or very rubbery. I wouldn’t microwave them. I use a non-stick pan, cast iron skillet or griddle top. I heat it to medium-high and then put the tortillas in dry, with no oil or butter. You just flip them over a couple times as they warm up and then when they are hot you pull them out of the pan with tongs (or quickly with your fingers). If you are trying to do a ton at once then I would then stack them and wrap them in foil and keep them in a warm oven- (they will steam each other). Hope that helps them!

      • Thank you Heather, I will try that next time. The microwave method comes from Rick Bayless. It does work well, but I agree, they do turn rubbery if not used immediately.

  16. Heather, that looks like a breakfast I could get excited about!

  17. naomi says:

    Love me some tacos of any kind – these are no exception. So simple and so full of flavor. Awesomeness.