A good, hearty breakfast that's packed with flavor.
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings2
AuthorVegetariant
Ingredients
2Tortillassmall/taco size
3Eggsbeaten
3Tbsmilk
1/2tspGarlic Salt
1/2tspBlack Pepper
1cupLeftover potatoessee recipe
Cheeseshredded
1/2Tomatochopped
1/4 - 1/2Avocadosliced
Sour Creamgarnish
Fresh cilantrogarnish
Instructions
Warm tortillas in a cast iron skillet at nearly a medium high heat (watch for burning). Flip about every 45 seconds until warmed to your liking. Plate and cover with a towel. Set aside.
Put eggs, milk, garlic salt, and black pepper in a bowl and beat until thoroughly whipped.
Pour egg mixture into a pan that's preheated to medium heat. Once the eggs start cooking, gently fold them over themselves to cook throughout. Try not to over fold or mash them up. Folding keeps them fluffy. Cook until desired doneness.
While cooking the eggs, heat leftover potatoes in the microwave for 1-3 minutes, depending on how powerful your microwave is.
When eggs and potatoes are ready, plate your tortillas and add the potatoes, eggs, cheese, tomato, and avocado.
Garnish with sour cream and fresh cilantro, to your liking and serve.
Recipe Notes
Meat Option: This dish is easy to add meat to, if desired. Cook up some bacon, sausage, ham, turkey, or taco filling and add as desired.