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Scrambled Egg and Veggie Breakfast Tacos

Breakfast for dinner is always a crowd-pleaser and these tacos are especially good because the kids can pick their own fillings. Get the eggs going, warm some tortillas, and put out toppings like shredded cheese, salsa, and avocado and let everyone build their own. Dinner done in 15 minutes.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup frozen corn thawed
  • 1/4 cup diced red onion
  • 8 small flour tortillas
  • 1 tablespoon butter
  • 1 avocado sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup salsa

Method
 

  1. Whisk eggs, milk, salt, and pepper together in a bowl until well combined.
  2. Melt butter in a skillet over medium heat and add red onion and corn, cooking for 2 minutes.
  3. Pour the egg mixture into the skillet and gently scramble, stirring slowly until eggs are just set but still slightly soft.
  4. Warm tortillas directly over a gas burner or in a dry skillet for 30 seconds per side.
  5. Fill each tortilla with scrambled eggs and top with cheese, cherry tomatoes, avocado, and salsa.