These Mexican breakfast tacos are made with fluffy scrambled eggs wrapped in a warm tortilla. Customize with bacon, potatoes or cheese then add your favorite toppings!
Heat a large non-stick skillet over medium-low heat. Add the butter or grease lightly with cooking spray.
Whisk the eggs with 2 Tablespoons of water for 1 minute. Then pour into the hot skillet once the butter has melted.
Begin to pull the cooked outer edge to the center with a spatula and create circles in the middle. Keep stirring. Turn off the heat once they are 95% done. Then S&P to taste.
Warm the tortillas and then divide the eggs between the tortillas. Add cheese immediately if you're adding to allow to melt. Then load up with your favorite toppings.
Notes
Tips for the perfect scrambled eggs:
Whisk the eggs for a good minute. The mixture should be light and completely mixed.
The key to is to keep the heat low. Cooking them too fast will make them hard.
Season the eggs towards the end to avoid drawing any moisture out.
Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.
Variation:
A way to bulk the tacos up is to add a spoonful or refried beans to the tortilla.
You can also use half eggs and half egg whites (or all egg whites).