Breakfast Tacos

  • Yield: 4 servings

Served in taquerias and gas stations throughout the Texas Hill Country, the breakfast taco is a beloved tradition. Breakfast tacos made with scrambled eggs are the perfect outlet for any ingredients that you might have on hand-sauteed mushrooms, bell peppers, onions, tomatoes or nopalitos (diced cactus paddles). You can also add any shredded cheese, leftover meat (slices of smoked sausage are a favorite) or chopped fresh herbs.


1tablespoon olive oil
8 eggs
1/2teaspoon kosher salt
Coarsely ground black pepper
dash of hot sauce
6 green onions, thinly sliced
1/3cup chopped fresh cilantro
1/2cup shredded cheese, such as Cheddar, Monterey Jack, Cotija or queso fresco
4 flour tortillas


  1. Heat olive oil in a large skillet over medium heat and swirl to coat.
  2. Place eggs, salt, pepper and hot sauce in a medium bowl and beat lightly with a fork.
  3. Place green onions in pan and cook, stirring, until softened.
  4. Pour in eggs and cilantro and use a spatula to push the edges of the eggs toward the center of the pan, until no liquid remains. Just before eggs are set, fold in cheese.
  5. Meanwhile, heat tortillas. Divide eggs evenly among tortillas and serve with your favorite salsa, another dash of hot sauce, and chopped tomatoes, if desired.

Recipe by Chef Paula Disbrowe