Name: Breakfast Tacos with Tomato Guacamole
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ¾ (227 g) block cheddar cheese; 12 eggs; 1 ½ shallots; 12 small corn tortillas; 3 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Breakfast Tacos with Tomato GuacamoleBreakfast Tacos with Tomato Guacamole — a 20-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

1 ½ avocados

¾ (227 g) block cheddar cheese

12 eggs

1 ½ shallots

12 small corn tortillas

3 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Halve the avocados and remove pit; cut the flesh into chunks while still in the skin and scoop into a medium bowl. Mash slightly using a fork.

Peel and mince the shallots and small dice the tomatoes. Add both to the bowl with the avocado along with the spices; mix to combine.

Grate cheese into a large bowl.

Preheat a large nonstick skillet over medium heat.

Break the eggs into the bowl with the cheese; add salt and pepper and whisk to combine.

Once the skillet is hot, add oil and swirl to coat the bottom; add egg mixture to the skillet.

Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

Warm tortillas in another skillet, oven, or microwave (optional).

To serve, divide the scrambled eggs between the tortillas and top with the guacamole. Enjoy!

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