How to Make It
Breakfast Taco with Egg & Avocado Salsa
A quick single-serving breakfast taco with a soft cheesy egg omelet and a chunky avocado salsa with pickled jalapeños — ready in under 15 minutes.
Ingredients
- 1 mini flour tortilla
- 1 egg
- ¼ cup shredded cheddar
- 1 tsp unsalted butter
- Salt and pepper
Avocado Salsa
- 1 small or ½ large avocado
- 2 tbsp chopped tomato
- 1 tbsp pickled jalapeños
- ½ tsp lime juice
- Salt and pepper
Instructions
- Make the avocado salsa first by smashing avocado until chunky, then mixing in diced tomato, chopped pickled jalapeños, lime juice, salt, and pepper.
- Beat an egg with salt and pepper, then cook in a buttered nonstick pan over medium heat, stirring to form soft curds.
- When the bottom is set but the top still wet, sprinkle shredded cheddar on top and turn off the heat as it melts.
- Warm the tortilla briefly in the pan. Top with the egg and avocado salsa, and fold in half or roll up to serve.
Watch the Recipe
Notes
Pickled jalapeños are the secret ingredient here — they add a tangy, complex kick that fresh jalapeños don’t quite replicate. Keep the avocado a little chunky for a better texture than smooth guacamole. This comes together so fast it’s a great weekday breakfast option.
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