Quick Scrambled Egg Taco Recipe
You’ll never regret starting your day with a scrambled egg taco or two! And in less than 20 minutes, you can make enough tacos to feed a family of four or to meal prep enough tacos to last you over half the week.
Total Servings: 4
Total Cost: $19.72
Cost Per Serving: $4.93
Table of Contents
Ingredients & Costs*
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.
FAQs About Scrambled Egg Tacos
How should I store these tacos?
Store any leftover tacos in an airtight container. When stored properly, leftovers will last four days in the refrigerator. I use glass Ello storage containers, and I find them perfect for storing tacos. When you’re ready to reheat the tacos, just place them in the microwave for 20-30 seconds.
How can I customize these tacos?
There are a couple ways to tailor these tacos to your taste and diet preferences (as discussed below). You can add additional ingredients, such as meat, veggies, rice or beans. You can also top these tacos with a lot of different ingredients such as pico de gallo, guacamole, sour cream or lime juice.
Can I use a different type of tortilla?
If you’re a frequent reader of this site, you know I prefer flour tortillas to corn tortillas. But these two tortillas are interchangeable in most recipes, including this one! If you prefer corn tortillas over flour tortillas, be sure to substitute them. Using corn tortillas won’t require any changes to this recipe.
Tips to Make These Tacos Even Better
Add meat: You can add any type of meat to these tacos: chicken, pork and beef are all great options. When I add meat to this recipe, I usually go with 1 lb of spicy Italian sausage. Brown it in a separate skillet it, drain any excess grease and distribute the meat evenly amongst the tacos.
Use more veggies: While you’re scrambling your eggs, you can sauté diced peppers and onions in a separate skillet (or in the same skillet as any meat addition) to add to these tacos. The addition of peppers and onions will really elevate the taste of these tacos while adding even more flavor.
Top with sauce: Adding a nice sauce to the top of these tacos will give it a nice creaminess and even more flavor. I went with Taco Bell Spicy Ranchero sauce this time. But I often top scrambled egg tacos with hot sauce.
Warm your tortillas: Generally, I don’t like to put a ton of effort into making breakfasts and I’m willing to sacrifice a little taste to keep things quick and easy in the kitchen. But if you want to elevate your tacos, and have some extra time on your hands, you can warm the tortillas in a skillet over low-medium heat. Just add a little butter (allow it to melt) or oil and heat each side of the tortilla for a few seconds. Add additional butter or oil as needed to warm each tortilla.
Make it a bowl: If you don’t have tortillas handy, you can still combine these ingredients and serve it as a burrito bowl over a bed of rice.
Quick Scrambled Egg Taco Recipe
Equipment
- 1 large jumbo cooker or skillet
Ingredients
- 8 eggs
- 8 oz shredded triple cheddar cheese
- 1/2 cup diced tomatoes
- 8 flour tortillas taco size
- 1 tbsp olive oil
- salt to taste
- pepper to taste
Instructions
- In a medium bowl, whisk together the eggs and olive oil.
- Place egg mixture in a jumbo cooker or large skillet over medium heat.
- Fold eggs until they begin to form, then add 4 oz of cheese. Continue to fold until scrambled.
- Top eggs with salt and pepper.
- Place eggs evenly into tortillas and top with 4 oz of cheese and diced tomatoes.
