Summer Breakfast Tacos

The recipe Summer Breakfast Tacos is ready in approximately 45 minutes and is definitely a spectacular lacto ovo vegetarian option for lovers of Mexican food. This breakfast has 486 calories, 20g of protein, and 41g of fat per serving. For $2.23 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. 71 person were impressed by this recipe. It will be a hit at your The Fourth Of July event. This recipe from How Sweet Eats requires unsalted butter, salsa, fresh cilantro, and green onion. Overall, this recipe earns a solid spoonacular score of 72%. Summer Breakfast Tacos, Tacos paran el Desayuno (Breakfast Tacos), and Summer-Fresh Chicken Tacos are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large nonstick skillet over medium-low heat and add 1 tablespoon of butter. Lightly beat the eggs until just combined and then pour in the skillet. Stir and toss until the eggs cook, and right before them firm up, stir in the remaining tablespoon of butter and toss until its incorporated in the scrambled eggs.To assemble the tacos, add the sliced avocado on the bottom. Top with the eggs, tomatoes, some green onion, cilantro, salsa, queso fresco and a touch of furikake if youd like. Devour!

 

Step by step:

1. Heat a large nonstick skillet over medium-low heat and add 1 tablespoon of butter. Lightly beat the eggs until just combined and then pour in the skillet. Stir and toss until the eggs cook, and right before them firm up, stir in the remaining tablespoon of butter and toss until its incorporated in the scrambled eggs.To assemble the tacos, add the sliced avocado on the bottom. Top with the eggs, tomatoes, some green onion, cilantro, salsa, queso fresco and a touch of furikake if youd like. Devour!

Nutrition Information:

covered percent of daily need