Instructions
1. **Prepare the Eggs:** In a medium bowl, whisk the eggs with milk or cream (if using), salt, and pepper until well combined.
2. **Cook the Eggs:** Heat the olive oil or butter in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through but still slightly moist.
3. **Warm the Tortillas:** While the eggs are cooking, warm the tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in the oven at 300°F (150°C) for a few minutes.
4. **Assemble the Tacos:** Lay out the warm tortillas. Divide the scrambled eggs evenly among them.
5. **Add Toppings:** Top each taco with diced or sliced avocado, a spoonful of salsa, and a sprinkle of fresh cilantro.
6. **Serve:** Serve immediately with any additional optional toppings you desire.
Short Tips
* For extra flavor, add a pinch of chili powder or cumin to your scrambled eggs.
* Make it a veggie-packed meal by adding sautéed spinach or bell peppers to your scrambled eggs.
* Batch cook your eggs in advance for a quick grab-and-go breakfast during busy mornings. Store cooked eggs in the fridge for up to 3 days.
* Don’t overcrowd your skillet when cooking the eggs to ensure they cook evenly and fluffily.
* If you’re short on time, use pre-made guacamole instead of dicing fresh avocado.
