Egg & Chicken Breakfast Tacos
These egg and chicken tacos are quick, easy and filled with protein to energize your morning.
Servings: 4 tacos
Equipment
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Ingredients
- 4 street style tacos
- 3 large eggs
- 1-2 tsp avocado oil or a few sprays of cooking spray
- 3 oz precooked chicken chopped
- 1/4 cup Mexican style vegan cheese shredded
- 2 pinches salt & black pepper
Toppings
- 1/2 cup Mexican style vegan cheese
- 1 cup shredded veggies
- 1/2 cup salsa or pico de gallo
Instructions
Prep Topping Ingredients
- Place each of the topping ingredients in seperate bowls and set aside so they are ready for assembling tacos.
Prepare Tortillas
- On foil lined baking tray lay the tortillas down and cover with foil. Place in a warm 275 degree oven for about 20 minutes or until tortillas are warmed through. Alternatively you can heat tortillas directly in a hot skillet or over the open flame (take precautions so you do not burn them or yourself). Remove from oven, pan or flame and set aside.
Scramble Eggs
- In a bowl add the 3 eggs, the salt & black pepper and whisk together until eggs are blended thin. You'll know they are ready when you lift the fork and the eggs run off easily.
- Place a non stick skillet over medium high heat and add the oil, distributing it so it coats the of the bottom pan. Add the chicken and fry until it starts to crisp up.
- Turn the heat down to low medium and add the eggs making sure it covers the chicken and the bottom of the pan. Let it sit until the edges start to cook. Slide the spatula under the eggs at the edge and fold it in towards the center as you tilt the pan to allow the liquid eggs from the middle to run to the edge. Keep doing this around the skillet until the eggs are scrambled and look moist.
- Remove from heat and cover until ready to assemble
Assemble Tacos
- FIll each tortilla with scrambled eggs, top with the veggies, additional cheese and salsa of your choice.