Gluten-Free Egg and Veggie Breakfast Tacos

Ingredients

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• 8 small corn tortillas Shop
• 4 large eggs
• 2 tbsp milk or unsweetened plant-based milk Shop
• 1 tbsp olive oil
• 0.5 cup chopped bell pepper (any color)
• 0.5 cup chopped onion
• 0.25 cup chopped fresh cilantro (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

Instructions

1. 1 Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by briefly heating them in a dry skillet over medium heat until pliable. Set aside and keep warm.
2. 2 In a medium bowl, whisk together the 4 large eggs, 2 tablespoons of milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined and slightly frothy. This will create a light and fluffy egg base.
3. 3 Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat until shimmering. Add the chopped bell pepper and chopped onion, sautéing for about 5-7 minutes until they begin to soften and become fragrant.
4. 4 Pour the whisked egg mixture into the skillet with the softened vegetables. Cook, stirring gently with a spatula, for about 3-5 minutes, or until the eggs are set but still moist and tender. Avoid overcooking to maintain a creamy texture.
5. 5 Spoon the scrambled egg and vegetable mixture into the warmed corn tortillas. Top with shredded cheese and chopped fresh cilantro, if using. Serve immediately for the best flavor and texture.

Nutrition (per serving)

Tips & Notes

• Warm the corn tortillas in a damp paper towel, as step 1 says, so they fold without cracking.
• Double up the small corn tortillas if they are thin, so the filling doesn't break through.
• Choose corn tortillas labeled gluten-free. Some brands blend in other flours or are made on shared lines.

Common questions