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FoodScrambled Egg Tacos with Salsa Verde

Scrambled Egg Tacos with Salsa Verde


You are going to love these easy scrambled egg tacos with salsa verde! Packed with protein and so much flavor, they are great for breakfast, lunch, or dinner.

Scrambled egg tacos, ready in just 20 minutes! These egg tacos are so incredibly flavorful and topped with creamy cojita cheese, fresh cilantro, salsa verde, and avocado.

They are incredibly filling with less than 200 calories per taco, 9 g of protein, and 3 g of fiber per serving. If you love eggs and tacos, then you’ll love these egg tacos!

See below for tips on making perfect scrambled eggs or scroll down for the full recipe.

Corn Tortillas With Eggs And Salsa VerdeCorn Tortillas With Eggs And Salsa Verde

Ingredient & Substitution Notes

  • Eggs: If you want to make these tacos without eggs, you can use Just Egg liquid the same way. While I do eat eggs, I love Just Egg for an alternative that’s just as delicious as eggs!
  • Salsa Verde: I use my homemade salsa verde for this recipe, but you can also use your favorite jarred version. For a spicier alternative, I like my jalapeno sauce! Or, for a mild version, sub in my pico de gallo or cherry tomato salsa.
  • Cojita Cheese: I like the pairing of creamy and salty cojita cheese with both the eggs and the salsa verde, but you can substitute goat cheese, feta cheese or omit it.
Scrambled Egg TacosScrambled Egg Tacos

How to Make Scrambled Egg Tacos

Tips for Perfect Scrambled Eggs

As this recipe is centered completely on scrambled eggs, how you scramble them makes or breaks this recipe!

Start with medium-low heat, as high heat will cause the eggs to overcook and become rubbery. Low and slow is best for tender scrambled eggs.

Whisk the eggs before cooking, beating just until blended. You don’t want to incorporate too much air as this will help them cook more evenly. Seasoning at the end of cooking, including salt and pepper, prevents tough eggs.

When ready to cook, melt the butter (or oil) in the saucepan before adding eggs. Cooking them in a thin layer will help them cook faster and more evenly. Let eggs set in pan for about 20 seconds, then stir frequently, gently moving the eggs around the pan as they set. This helps break up large curds and makes creamier scrambled eggs.

Lastly, take them off heat just before they are completely set, as they will continue cooking. Let them sit briefly before serving, allowing them to finish setting up and firm slightly. Stir in mix-ins and seasonings and serve!

Two Corn Tortillas With Eggs And Cojita CheeseTwo Corn Tortillas With Eggs And Cojita Cheese

More Breakfast Recipes

Scrambled Egg Tacos With AvocadoScrambled Egg Tacos With Avocado

If you try these scrambled egg tacos, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes helps other readers.

Print


  • Author:
    Alexandra Caspero

  • Prep Time:
    5 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    15 minutes

  • Yield:
    8 tacos 1x

  • Category:
    breakfast, eggs, dinner, tacos

  • Method:
    stove top

  • Cuisine:
    American, Southwestern, Tex Mex

  • Diet:
    Vegetarian

  • Author:
    Alexandra Caspero

  • Prep Time:
    5 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    15 minutes

  • Yield:
    8 tacos 1x

  • Category:
    breakfast, eggs, dinner, tacos

  • Method:
    stove top

  • Cuisine:
    American, Southwestern, Tex Mex

  • Diet:
    Vegetarian

Instructions

  1. Whisk the eggs and season with salt and pepper.
  2. Heat a medium saucepan over medium-low heat and add butter. Once melted, add the eggs and cook, gently moving the eggs around the pan as they set. This helps break up large curds and makes creamier scrambled eggs. Just before they are set, remove them from the heat and add salt, pepper, and cheese. Stir until just incorporated.
  3. Divide eggs into warmed tortillas and top with cilantro, salsa verde, and sliced avocados.

Notes

*I assume that the cojita and salsa verde are both salted; you may decide to use more/less salt as desired.
** I prefer warmed corn tortillas for these, but flour also works.



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