Breakfast Tacos with Sour Cream Scrambled Eggs

Is anyone else as breakfast obsessed as I am?? I could have it for every meal...all the time...every day...

I also happen to love tacos! I mean, who doesn't? So, why not marry the two!?

Veggie tacos are my favorite "go-to" recipe during the week. It is light, meat-free, and a great way to use up a bunch of veggies. I also have my homemade taco seasoning on-hand all of the time for this specific purpose. I have yet to get my son to eat tacos...or veggies for that matter. I TRY! He will sometimes eat a cheese quesadilla...sometimes.

For this recipe, I used red and green bell peppers, because I love the balance between the two. Red peppers are lightly sweet, and the green are more earthy, but they both keep a good crunch to them even when they are cooked. I also love using just a simple onion, and cooking it down so that it is nice and soft, because then it comes sweet.

These sour cream scrambled eggs will CHANGE.YOUR.LIFE! There really is an art to making luscious and creamy scrambled eggs. It is all about butter, low heat, and consistent stirring. Do not walk away! Leave the salt until they are cooked, and do not overcook the eggs. They will continue to cook once the heat is off, and that will make them dry and gross. The addition of sour cream happens right before they are almost done cooking, and this allows for extra creaminess, but it also adds a nice bit of a cool tang to the flavor profile of the tacos. It's a perfect balance against the savory veggies, and I love adding a finish of hot sauce.

Hot sauce is another thing I have become completely obsessed with. I cannot imagine eating eggs in the morning without it!

Tips for perfect Breakfast Tacos with Sour Cream Scrambled Eggs

*The trick to making sure your corn tortillas don't break is to cover them with some cheese, then put them under the broiler until they are melted (not burnt). This will keep the tortilla from breaking, which is the worst thing ever.

*Don't be in a rush to cook the veggies! I like to cook them medium/low, and allow them to soften nicely. This allows the onion to become soft and sweet, instead of brown and tough.

*When making eggs, make sure to cook them low and slow, and keep them moving!

Breakfast Tacos with Sour Cream Scrambled Eggs

Author:

Maria Provenzano

Ingredients

2 bell peppers cut into long thin slices; I like using one red and one green
1 onion; thinly sliced
1 teaspoon or so of taco seasoning; homemade recipe on www.fromscratchwithmaria.com
4-6 corn tortillas
shredded cheese
salsa
hot sauce
freshly chopped cilantro
4-5 eggs
about 1/8 cup sour cream, room temperature

Instructions

*Place about 1-2 tablespoons in a large skillet over medium heat, and add in the peppers and onions; cook on medium/low heat until the veggies are softened
*Spinkle the taco seasoning over the veggies, and stir; add in a small splash of room temperature water, and cook a bit longer, stirring consistently
*In a small skillet over low heat, melt 2 tablespoons of butter, and add in the eggs
*Use a rubber spatula to continuously stir the eggs around, breaking the yolks, and stirring everything together
*Continue to stir until the eggs start to cook, and come together
*When the eggs are close to being done, add in the sour cream, and mix it well into the eggs
*Remove the eggs from the heat before completely cooked, since they will continue to cook
*Place the corn tortilla on a baking sheet lined with aluminum foil
*Sprinkle some cheese onto the tortillas, and place under a broiler to allow the cheese to melt, being careful it doesn't burn (this helps to prevent the corn tortilla from breaking)
*Once melted, remove, and add the veggies and scramble eggs on top of the tortilla
*Top with a little salt, salsa, hot sauce, and freshly chopped cilantro
**Note** You can add bacon to these, I have done that before, and it is really good, but does tend to overpower the the flavors. It is a good option if you are looking to add meat to the meal though!