Description
Make delicious Huevos Rancheros Breakfast Tacos at home. This recipe is easy and perfect for a weekend brunch.
Ingredients
Scale
- 6 small flour tortillas
- 6 large eggs
- 1/4 cup milk or water
- Salt and black pepper to taste
- 1 tablespoon butter or oil
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup salsa
- Optional toppings: avocado, sour cream, cilantro
Instructions
- Warm the tortillas according to package directions. Keep them warm.
- In a bowl, whisk together the eggs, milk or water, salt, and pepper.
- Heat the butter or oil in a non-stick skillet over medium heat.
- Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still moist.
- Divide the scrambled eggs among the warm tortillas.
- Top each taco with shredded cheese and salsa.
- Add optional toppings like avocado, sour cream, and cilantro if desired.
- Serve immediately.
Notes
- You can use corn tortillas instead of flour tortillas.
- Adjust the amount of salsa and cheese to your liking.
- For a spicier version, use hot salsa or add a pinch of cayenne pepper to the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Scrambled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
Keywords: Huevos Rancheros, Breakfast Tacos, Mexican Breakfast, Egg Tacos, Tacos