Favorite Breakfast Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled eggs, cheese, and vegetables wrapped in warm corn tortillas with sour cream and hot sauce. These quick, customizable breakfast tacos also work for lunch or dinner with leftover vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small flour or corn tortillas
- 4 large eggs
- 1 tablespoon sour cream (or milk), plus more for serving if desired
- Two dashes of hot sauce, such as Cholula, plus more for serving if desired
- 1/2 teaspoon fine sea salt, divided
- 1 1/2 tablespoons unsalted butter, divided
- 2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot)
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella)
- 1/4 cup thinly sliced green onion
- Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 725mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.