Cottage Cheese Breakfast Tacos
A quick and simple recipe for breakfast tacos that combines warm scrambled eggs, cool cottage cheese, and fresh toppings in a soft tortilla.
Ingredients
Taco Fillings
- 2 large large eggs Beaten lightly
- 1/2 cup cottage cheese Do not blitz for smooth texture
- 1/4 cup diced tomatoes
- 1/4 cup chopped fresh cilantro Can substitute with parsley
- 1/4 cup shredded cheddar cheese
- 1/2 small avocado Sliced
- 1 tablespoon sour cream
Tortillas
- 2 small flour tortillas Can use corn tortillas but handle gently
Seasoning
- 1 tablespoon olive oil For cooking eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Cooking Eggs
- Heat a nonstick skillet over medium heat.
- Add olive oil to the skillet and allow it to warm for about 30 seconds.
- Crack the eggs into a bowl and beat them lightly.
- Pour the beaten eggs into the skillet and cook, stirring gently until scrambled and no longer runny.
- Sprinkle the eggs with salt and black pepper, stirring to combine.
- Remove the scrambled eggs from the skillet and set aside.
Heating Tortillas
- Heat the tortillas in the skillet for about 30 seconds on each side until warm and slightly toasted.
Assembling Tacos
- Place the scrambled eggs evenly on each tortilla.
- Top with cottage cheese, tomatoes, cilantro, shredded cheddar, avocado slices, and dollop sour cream.
- Serve immediately while warm.
Notes
Enjoy immediately to prevent tortillas from getting soggy. Can prep fillings ahead, but assemble just before serving.