10 Minute Mini Breakfast Tacos
Yield: 1 serving
  • 3 large eggs
  • 1 tablespoon cream cheese or milk
  • Salt, pepper and a sprinkling of any other favorite seasonings (I like to sprinkle on some garlic powder, onion powder, paprika and cumin)
  • ½ tablespoon butter or cooking spray
  • 2 6-inch corn or flour tortillas
  • 2 tablespoons shredded cheese (cheddar, monterey jack and pepper jack are all great options)
  • Salsa, avocado slices and any other desired toppings
  1. In a small mixing bowl, beat the eggs until frothy. Add the cream cheese or milk, salt, pepper and desired other seasonings then lightly beat to combine. If you use cream cheese it won't be mixed in; that's fine.
  2. Melt the butter, or heat the cooking spray, in a medium skillet over medium-low heat. Once melted, add the beaten egg mixture. Let the eggs cook a little then begin to scramble them, making sure to flip them over and break them up often so they remain light and fluffy without getting crispy.
  3. Meanwhile cover the tortillas with a lightly damp paper towel and heat in the microwave for 45 seconds.
  4. When the eggs have cooked through and are still fluffy (I like to take mine off when they are still very slightly wet) remove from the heat and divide over the top of the tortillas. Top with the shredded cheese. Add salsa, the avocado slices, and whatever other toppings you like.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/08/29/10-minute-mini-breakfast-tacos/