Breakfast Tacos For Cinco De Mayo!


I love tacos.  Tacos for dinner.  Tacos for lunch.  Tacos for BREAKFAST!  Being that it’s Cinco de Mayo I wanted to share my new fave breakfast taco recipe.  It involves some spicy scrambled eggs, a slather of sour cream, a good base of refried beans and of course, all of the avocado.

Here’s how:


Spicy Scramble (adapted from Mark Bittman)


  • 8 eggs, depending on the size of your crowd
  • 1 clove of garlic minced
  • chopped onions (optional)
  • 1 jalapeno stemmed, seeded and chopped
  • salt and pepper (to taste)
  • a handful of fresh cilantro
  • 3 tbsp of butter

To Serve

  • corn tortillas
  • sour cream or greek yogurt
  • refried beans, heated
  • cojita cheese
  • guacamole
  • pico de gallo

How To

  • melt butter in a pan at medium heat
  • add onions and jalapeño and cook until soft
  • while the onions cook crack the eggs in a large bowl and beat them with some salt and pepper
  • add garlic and some salt to the onion mixture in the pan and cook until fragrant
  • add the eggs to the onion mixture
  • fold the eggs into the onions and jalapeño gently on low/medium heat until your desired consistency is reached
  • once cooked, add the cilantro and one last stir

To Assemble

  • warm tortillas and top with a slather of refried beans and sour cream. Top that with the egg scramble, pico de gallo, guacamole and a sprinkle of cojita
  • serve with extra pico, guacamole and cojita on the side for you and your guests to add more as they go




photos by Samantha Clarke



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