# Easy Breakfast Tacos

Breakfast tacos are warm tortillas stuffed with soft scrambled eggs, crisp potatoes, sausage and cheese. They are quick, filling and endlessly customizable.

The trick is soft, creamy eggs and well-warmed tortillas, which turn simple fillings into a great breakfast.

- Total time: 25 min (prep 10 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 430 kcal, 21 g protein
- Cuisine: Mexican. Category: Breakfast.

## Ingredients

- 8 small flour or corn tortillas
- 8 eggs
- 2 tbsp butter
- 200 g breakfast sausage or chorizo
- 1 cup (about 150 g) cooked potatoes or hash browns
- 1/2 cup (60 g) shredded cheddar or Monterey Jack
- 1 avocado, sliced
- 1/2 cup salsa
- 1 handful cilantro, chopped
- 1 lime, in wedges
- 1/2 tsp salt

## Method

1. Brown the sausage in a nonstick skillet over medium-high heat for 5 to 6 minutes, breaking it up, until no pink remains and it reaches 160°F (71°C). Move to a bowl.
2. Add the potatoes to the same pan and cook 4 to 5 minutes over medium-high heat, until golden and crisp at the edges. Move them to the bowl.
3. Whisk the eggs with the salt until blended and no streaks of white remain.
4. Wipe the pan, melt the butter over medium-low heat and pour in the eggs.
5. Stir slowly with a spatula, pulling the eggs from the edges to the center, for 2 to 3 minutes, until they form soft, creamy curds that are just set. Take the pan off the heat a little early, since they keep cooking.
6. Warm the tortillas one at a time in a dry skillet over medium-high heat for 20 seconds per side, until pliable with a few brown spots.
7. Fill each tortilla with eggs, sausage and potatoes, then top with cheese, avocado, salsa, cilantro and a squeeze of lime.

## Why it works

- Cooking eggs slowly over medium-low heat gives soft, creamy curds instead of dry ones.
- Pulling the pan off the heat early lets carryover heat finish the eggs gently.
- Crisp potatoes give the taco texture contrast against the soft eggs.
- Warming the tortillas makes them pliable so they fold without cracking.
- Fresh lime, salsa and cilantro add acid and brightness that cut through the rich fillings.

## The science

- **Carryover cooking for soft eggs.** Eggs keep cooking from the heat stored in the pan and in the eggs themselves. If you wait until they look done, they will end up dry on the plate. Pulling them when they are still glossy and a bit wet leads to tender curds.
- **Warming tortillas.** Cold tortillas are stiff because their starch and fats are firm. A short time on a hot, dry pan softens the fats and relaxes the starches, making the tortilla flexible, and a few toasted spots add flavor.

## Tips

- Salt the eggs before cooking for a more evenly seasoned scramble.
- Keep warm tortillas wrapped in a clean towel while you cook the rest.
- Set out toppings in bowls so everyone can build their own.

## Mistakes to avoid

- Cooking eggs over high heat makes them dry and rubbery, so keep the heat on medium-low.
- Using cold tortillas makes them crack, so always warm them.
- Overfilling tacos makes them fall apart, so use about 1/4 of the filling per taco.

## Variations and swaps

- Bean and cheese: use refried beans and skip the sausage.
- Bacon, egg and potato: swap the sausage for crisp bacon.
- Migas style: add crushed tortilla chips and jalapeno to the eggs.
- Swap flour tortillas for corn tortillas for a gluten-free, more corn-forward taco.
- Swap sausage for black beans for a vegetarian version.
- Swap salsa for a salsa verde for a tangy, brighter taste.

## Storage

Store the cooked fillings in the fridge for up to 3 days and reheat to 165°F (74°C). Assemble the tacos fresh. Wrapped breakfast tacos can be frozen for 1 month.

## FAQ

**How do I keep breakfast tacos from getting soggy?**

Drain the fillings well, use cooked potatoes that are crisp, and add the salsa at the end. Serve tacos right away so the tortillas stay pliable, not wet.

**What goes in a classic Texas breakfast taco?**

A classic taco has scrambled eggs, potatoes, bacon or sausage and cheese in a flour tortilla. Salsa and avocado are common toppings.

**Can I make breakfast tacos ahead of time?**

Yes. Cook and store the fillings in the fridge for up to 3 days, then reheat and assemble in warm tortillas.

**Should I use corn or flour tortillas?**

Flour tortillas are traditional in Texas and are soft and sturdy. Corn tortillas give a more earthy taste and are gluten-free.

**How do I make scrambled eggs for tacos?**

Cook the eggs in butter over medium-low heat, stirring slowly, for 2 to 3 minutes until just set and still glossy. Remove them from the heat slightly early.

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Source: https://cookingscientist.com/recipes/breakfast-tacos (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846