Breakfast tacos

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 10 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 8 6-inch tortillas, corn or wheat; 12 oz 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

tacos

Cookbook

Difficulty

Beginner

Cooktime

15 min

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

4-6

8 6-inch tortillas, corn or wheat
12 oz 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

equipment

Nonstick skillet
Stiff spatula

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Prepare the toppings

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

soyrizo

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

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Cook the Just Egg

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.

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