Breakfast tacos

Cookbook

Difficulty

Beginner

Cooktime

15 min

Breakfast tacos on a plate
chopped cabbage, cilantro, salsa and a cut lime

Create a killer taco bar with scrambled JUST Egg, soyrizo, chunky salsa and fresh cilantro.

Serves 4-6

  • 8 6-inch tortillas, corn or wheat
  • 1 12oz bottle JUST Egg, or 4 JUST Egg Folded
  • 1 cup soyrizo
  • 2 cups red cabbage, shredded
  • 2 avocados, sliced or cubed
  • ¼ cup cilantro, chopped roughly
  • ¾ cup chunky salsa or pico de gallo

Special equipment

  • cast iron skillet icon

    Nonstick skillet

  • spatula icon

    Stiff spatula

01 / 04

Prepare the toppings

Chop the cabbage, avocado and cilantro as directed. Set each ingredient out in separate bowls or on a tray for your taco-building station.

02 / 04

Heat the soyrizo

Cook the soyrizo as directed in a nonstick skillet then set aside on a plate lined with paper towels.

03 / 04

Cook the JUST Egg

In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the array of toppings.

If using JUST Egg Folded, heat in a toaster, oven, microwave or skillet according to package directions, then chop into ½-inch strips.

04 / 04

Assemble the tacos

Warm the tortillas, then fill them with desired amount of each topping. Serve immediately.

Folded or pourable?
You decide.

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You can use either version of JUST Egg in this recipe.

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