Scrambled Taco Eggs

I love combining Mexican flavors into breakfast! It's been a favorite of mine for about as long as I can remember. So if you happen to have some leftover taco meat in your refrigerator too, like I did after making these Baked Tacos, give these delicious eggs a try! They also work beautifully for a breakfast burrito filling.

My taco meat already had olives and mushrooms in it, so a topping of fresh avocado and tomatoes with a side of buttered toast was perfect!

Scrambled Taco Eggs

3 eggs
1 TBS water
1/2 cup prepared taco meat
1/2 cup cheddar cheese, shredded
Toppings: salsa, sour cream, diced avocado, diced tomato


  1. Heat a medium to large nonstick skillet over medium heat, sprayed with nonstick cooking spray. Blend the 3 eggs with about 1 TBS of water in a bowl and whip until well combined. 
  2. Pour eggs into the heated skillet and add in the taco meat and shredded cheese.
  3. Stir together with a spatula, occasionally, until eggs are set. Turn off heat.
  4. Plate eggs and top with desired toppings; enjoy!


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