Six Minute Breakfast Taco – a delicious recipe with corn tortilla, cheddar, butter, egg, salsa, guacamole. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place a dry cast iron skillet over medium high heat and place the corn tortilla in the skillet. Put a small non-stick skillet over medium heat and melt a pat of butter in this pan.
2
Scramble the egg in a small dish, and cut a few thin slices of cheddar cheese.
3
Flip over the tortilla and place the cheese in the center of the tortilla (it should cover the center 1/3).
4
Add the scrambled egg to your non-stick skillet and season with a little salt and pepper. Gently scrape the cooked egg off the bottom of the pan until the whole egg is cooked (as it's just a single egg, this will happen very quickly).
5
Slide the tortilla with melted cheese from the cast iron skillet onto a plate Top with the scrambled egg and salsa and guacamole.
66
kcal
Calories
4
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 corn tortilla, paper thin slices of extra sharp cheddar, 1 teaspoon butter, 1 egg, and more.
Yes, Six Minute Breakfast Taco falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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