Scrambled egg tacos on corn tortillas with cheese, salsa, avocado, and sour cream

Quick Egg Tacos

Name: Quick Egg Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 large eggs; 12 6-inch corn or flour tortillas; 1 cup shredded cheese; 1 cup salsa or pico de gallo

Fast egg tacos when the crew needs food in fifteen minutes.

Prep: 10 min
Cook: 12 min
Serves 6
Difficulty: easy

Scrambled eggs, cheese, and salsa in warm tortillas — fifteen-minute breakfast when the tones drop and the crew still needs to eat.

490Cal

23gProtein

50gCarbs

22gFat

Ingredients

10 large eggs
12 6-inch corn or flour tortillas
1 cup shredded cheese
1 cup salsa or pico de gallo
1 avocado
1/2 cup sour cream or crema
1 hot sauce

Instructions

Warm tortillas: Warm tortillas in a dry skillet or wrapped in foil in a 200°F oven so they stay pliable and don't crack when folded.
Scramble the eggs: Scramble eggs over medium-low heat until just set and still glossy. Fold in cheese off heat.
Build tacos for the line: Fill each tortilla with eggs, salsa, and optional avocado. Keep built tacos seam-side down on a warm tray.
Serve immediately: Tacos don't hold well—serve in two waves if needed. Pass hot sauce and crema on the side.

Station workflow

Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.

Cleanup

While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.

Leftovers

Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.