Scrambled egg taco


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Scrambled egg taco


  • 8 eggs

  • 1/4 tsp salt

  • 1.5 tbsp butter

  • 1/2 cup cheddar, grated

  • 1 cup microgreens

  • 1/4 cup green onions, sliced

  • 1 avocado, diced

  • 2 tbsp dry chorizo, thinly sliced

  • 1 tbsp cilantro, finely chopped


  • Preheat oven to 350F. Wrap tortillas in foil and heat in oven, 10 to 15 min.

  • Whisk eggs and salt in a medium bowl.

  • Melt butter in a medium frying pan over medium-low. Add egg mixture and cook, stirring constantly with a wooden spoon or rubber spatula, until eggs form soft curds, 12 to 15 min. Stir in cheddar.

  • Divide eggs among the tortillas. Top with microgreens, green onions, avocado, chorizo and cilantro.

Nutrition (per serving)

Calories 429, Protein 20g, Carbohydrates 29g, Fat 26g, Fibre 6g, Sodium 461mg.

This article was originally published on Mar 11, 2021

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