Scrambled Eggs and Avocado Breakfast Tacos

I've never been a morning person. A non-morning person isn't usually very hungry and not very happy about not getting to sleep in until 10 a.m. Since cereal was never my thing, and scrambled eggs weren't readily available, I used to eat leftovers for breakfast when I was a kid (and still do).

Leftover Chinese food for breakfast or waffles for dinner, it doesn't really matter to me. I don't equate certain wines with certain dishes, so I definitely don't equate having to have certain meals during certain part of the day.

So when I was thinking of what kind of tacos to make, I knew I had to include eggs. They are so versatile and easy to prepare, especially the scrambled variety. I wanted to add something special to them so I opted for an avocado because avocado makes everything better. The goal is to find one that isn't too ripe so it can stand up to getting scrambled with the eggs and still hold a bit of its firmness.

Breakfast for dinner is all kinds of amazing. The awesomeness usually starts when eggs are involved, but adding avocado into the mix just makes too much sense not to happen. Scramble them together and add some tortillas to the mix and it's fiesta for any time of the day.

As much as I am a fan of Taco Night with 17 different bowls of toppings, this recipe is more of a one-stop taco shop. Everything can be chopped on one cutting board and assembled as soon as the eggs are done and the tacos are warm and toasty from the oven. Within ten minutes, breakfast, lunch or dinner is served. These anytime tacos are perfect for all hours of the day!

Cover Ethan's breakfast (brinner?) tacos with homemade taco sauce or pico de gallo, or both!

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Scrambled Eggs and Avocado Breakfast Tacos Recipe

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Ingredients

• 3 corn tortillas
• 1 teaspoon butter
• 1/2 avocado, cubed
• 2 eggs
• 1 tablespoon milk
• 1/4 cup cheddar cheese, grated
• 6 cherry tomatoes
• fresh cilantro, for garnish

Directions

1. Turn on oven to lowest temperature possible and place tortillas directly on middle rack.
2. Place butter in frying pan on medium heat.
3. Cut the avocado in half, remove pit, scoop out one side and cut into cubes.
4. Crack the eggs into a bowl, add milk and beat well. Add avocado.
5. Pour egg mixture into frying pan and scramble eggs until the preferred consistency.
6. Remove tacos from oven.
7. Divide the eggs evenly onto the tortillas.
8. Garnish with tomatoes, cheese and cilantro.
9. And enjoy! 

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