Scrambled Egg Breakfast Tacos
Fluffy scrambled eggs with cheese and salsa wrapped in warm tortillas—a fast, satisfying breakfast that comes together in under 15 minutes. Customize with your favorite toppings for an easy morning meal.
- Total time
- 12 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
- 6 whole large eggs
- 4 whole flour tortillas (8-inch)
- ¾ cup shredded cheddar cheese
- ½ cup salsa
- 1.5 tbsp butter
- 1 to taste salt and pepper
Instructions
- 1
Crack eggs into a bowl. Whisk with a fork until yolks and whites are fully combined.
- 2
Wrap tortillas in a damp paper towel. Microwave for 60 seconds until warm and pliable.
- 3
Melt butter in a non-stick skillet over medium heat, tilting to coat the pan evenly.
- 4
Pour in eggs. Let sit undisturbed for 10 seconds, then push gently from edges to center.
- 5
Continue folding eggs every 20 seconds until no wet egg remains but surface still looks glossy, ~3 minutes total.
- 6
Remove from heat. Season with salt and pepper. Stir in half the cheese.
- 7
Divide scrambled eggs among tortillas. Top each with remaining cheese and a spoonful of salsa.
- 8
Fold tortillas in half. Serve immediately with extra salsa on the side.
Tools you’ll need
- bowl
- fork
- microwave
- paper towels
- non-stick skillet (10-inch)
- spatula or wooden spoon
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