Ina Garten’s Breakfast Tacos are made with unsalted butter, scallions (spring onions), eggs, kosher salt, freshly ground black pepper, white corn tortillas, Monterey Jack cheese, avocado, and chipotle hot sauce or Tabasco. This delicious breakfast taco recipe creates a hearty, flavorful breakfast that takes about 20 minutes to prepare and can serve up to 4 people.
This Breakfast Tacos Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 1½ tbsp (21g) unsalted butter
- 6 scallions (spring onions), thinly sliced (white and green parts separated)
- 8 extra-large eggs
- 2 tsp kosher salt (or sea salt)
- Freshly ground black pepper, to taste
- 8 (6-inch / 15cm) white corn tortillas
- 8 oz (225g) Monterey Jack cheese, grated
- 1 ripe Hass avocado, pitted, peeled, and thinly sliced
- Chipotle hot sauce or Tabasco, to taste
How To Make Breakfast Tacos?
- Sauté the scallions: Melt the butter in a small (9-inch / 23cm) sauté pan over medium heat. Add the white parts of the scallions and cook for 3-4 minutes, until softened.
- Prepare the scrambled eggs: In a bowl, whisk together the eggs with 2 tsp salt. Pour the eggs into the pan and cook over medium-low heat, stirring constantly for 5 minutes until almost set. Remove from heat and let residual warmth finish cooking the eggs.
- Toast the tortillas: Heat a cast-iron skillet over medium heat. Toast each tortilla for 1 minute on one side, then flip it over and sprinkle with 1 oz (28g) of cheese. Once the cheese melts, transfer the tortilla to a plate.
- Assemble the tacos: Spoon one-eighth of the scrambled eggs onto each tortilla. Top with avocado slices and the reserved green parts of the scallions. Drizzle with hot sauce, season with salt and pepper, and serve warm.
Recipe Tips:
- Use fresh eggs: Fresh eggs taste better and give the best texture. Try to use the freshest eggs you can find.
- Cook eggs on low heat: Cooking eggs slowly on low heat keeps them soft and creamy. Don’t rush it with high heat.
- Warm tortillas correctly: Use a hot pan to toast your tortillas. This makes them crispy and stops them from getting soggy.
- Grate cheese yourself: Pre-shredded cheese doesn’t melt as well. Grating your own cheese will give you better results.
- Add avocado last: Cut the avocado right before serving so it stays green and creamy, instead of turning brown.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover breakfast tacos cool to room temperature. Then, place them in an airtight container and store in the fridge for up to 2 days.
- Reheat : Heat a non-stick pan over medium heat. Place the tacos in the pan and cover with a lid, cooking for 3-5 minutes until heated evenly, flipping once if needed.
Nutrition Facts
Serving Size: 1 taco (approx. 122g)
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 200mg
- Sodium: 150mg
- Potassium: Not available
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 12g
Try More Ina Garten Recipe:
- Ina Garten Whole-grain Breakfast Bowl
- Ina Garten Avocado & Fried Egg Tartines
- Ina Garten Smashed Eggs On Toast
- Ina Garten Scrambled Eggs Cacio E Pepe
- Ina Garten Mini Frittata
Ina Garten Breakfast Tacos
Description
Ina Garten’s Breakfast Tacos are made with unsalted butter, scallions (spring onions), eggs, kosher salt, freshly ground black pepper, white corn tortillas, Monterey Jack cheese, avocado, and chipotle hot sauce or Tabasco. This delicious breakfast taco recipe creates a hearty, flavorful breakfast that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Sauté the scallions: Melt the butter in a small (9-inch / 23cm) sauté pan over medium heat. Add the white parts of the scallions and cook for 3-4 minutes, until softened.
- Prepare the scrambled eggs: In a bowl, whisk together the eggs with 2 tsp salt. Pour the eggs into the pan and cook over medium-low heat, stirring constantly for 5 minutes until almost set. Remove from heat and let residual warmth finish cooking the eggs.
- Toast the tortillas: Heat a cast-iron skillet over medium heat. Toast each tortilla for 1 minute on one side, then flip it over and sprinkle with 1 oz (28g) of cheese. Once the cheese melts, transfer the tortilla to a plate.
- Assemble the tacos: Spoon one-eighth of the scrambled eggs onto each tortilla. Top with avocado slices and the reserved green parts of the scallions. Drizzle with hot sauce, season with salt and pepper, and serve warm.
Notes
- Use fresh eggs: Fresh eggs taste better and give the best texture. Try to use the freshest eggs you can find.
- Cook eggs on low heat: Cooking eggs slowly on low heat keeps them soft and creamy. Don’t rush it with high heat.
- Warm tortillas correctly: Use a hot pan to toast your tortillas. This makes them crispy and stops them from getting soggy.
- Grate cheese yourself: Pre-shredded cheese doesn’t melt as well. Grating your own cheese will give you better results.
- Add avocado last: Cut the avocado right before serving so it stays green and creamy, instead of turning brown.
Ina Garten Breakfast Tacos