Breakfast tacos are a big thing down here in Texas, and they just happen to be one of this Texans favorite things. They’re easy to make and quick to boot. Now, from what I’ve gathered from the world wide web, I’m coming to understand that there are folks out there felling a tidbit skeptical about this whole “tacos for breakfast” thing, and if you’re one of them, allow me to soothe your mind: If there are scrambled eggs involved, you can call it breakfast. It’s a fact. Well…pretty sure it’s a fact. So how do you make breakfast tacos at home? Easy. Like, seriously, seriously easy.
If you can scramble an egg, you can make a breakfast taco. And, if you can’t scramble an egg yet, no problem there. Detailed instructions ahead. So, as I was saying, breakfast tacos typically begin with eggs, and then other savory ingredients like potatoes, sautéed peppers or other vegetables are added in, along with some cheese (like Cheddar or Monterey Jack) and finished up some sort of salsa or sauce of Latin origin. This recipe leans on the healthier side, in which cheese and potatoes are omitted, and buttery, fresh avocado goes in.
The sauce, however, remains, and it is not one to skimp out on.
Ranchero sauce is big and full of flavor and takes these Texas breakfast tacos to a whole ‘nother realm. They’re perfect for Saturday mornings, or even as a weekday go-to. “Weekday,” you say? Yes, weekday. Check this out: Tacos are totally portable, meaning you can take these puppies on the go. Simply make yourself a batch of scrambled eggs, dice up some avocado (but, don’t forget to drizzle that avocado with lime to keep it from browning in while sitting the fridge) and have your ranchero all ready-made ahead of time. The morning of, assemble your taco, leaving out only the avocado and microwave it for 30 seconds to 1 minute. Add the avocado, roll it up in some foil and pop out the door in less than five minutes. Now that is one fast breakfast. Enjoy.
- 8 large eggs
- 1 tablespoon half and half or milk
- 1/4 teaspoon Kosher salt
- Generous pinch black pepper
- 1 tablespoon unsalted butter
- 6 flour tortillas or 6 - 12 corn tortillas, warmed
- 1 avocado pitted, peeled and cut into 1/2" pieces
- 3/4 cup Easy Ranchero Sauce or store-bought ranchero sauce
Add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside until ready to use.
Have ready a medium-sized, non-stick saute pan over medium heat. Add butter to saute pan, and swirl around until the bottom of the pan is evenly coated. Do not allow the butter to brown. If butter browns, wipe pan clean and start over, slightly lowering the heat if necessary. As soon as the butter has melted, pour the egg mixture evenly into the pan and allow to sit, undisturbed for about 1 minute.
Begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir. Continue with this process until the eggs are no longer in liquid form.
Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the sauté pan. Continue cooking to your liking of doneness. The entire process should take no longer 3 minutes for a soft scramble. Remove from the heat and set aside until ready to serve.
If using flour tortillas, lay tortillas, one at a time, down across your work surface. If using corn tortillas, stack tortillas two at a time and lay them across your work surface. Place a generous dollop of eggs in the center of each tortilla, and scatter the avocado evenly amongst them. Drizzle each taco with 1-2 tablespoons of ranchero sauce (the amount to your liking), serve right away and enjoy.
Pair “Healthy Breakfast Tacos with Egg, Avocado and Ranchero Sauce” with: