Chipotle Lime Breakfast Tacos
This chipotle lime breakfast taco recipe is a beautiful, quick, flavor-packed dish full of healthy fats, protein, and complete with the fresh flavors of lime and cilantro.
Servings: 4 servings of 2 tacos
- 6 large eggs, whisked
- 1/4 one medium red onion, thinly sliced optional
- 1/2 cup cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
- 4 chipotle peppers in adobo sauce
- 8 4-6" tortillas, lightly toasted
- 1/2 cup monterey jack cheese, shredded
- 2-3 medium avocados
- black pepper to taste (I used about 1 tsp total)
- 2 limes, cut into wedges
Preheat oven to 200°F.
While oven heats, prepare onion and cilantro. Whisk eggs in a medium bowl. Set aside.
Once preheated, toast tortillas in the oven for 3-4 minutes or until the edges begin to curl.
While the tortillas are toasting, add olive oil to a saucepan on low heat. (Don't forget about your tortillas--remove them from the oven and set them aside once toasted!) Add chipotle peppers to the pan, gently stirring and breaking them into bite-size bits with your spatula as they cook. Saute for about 1 minute.
Increase heat to medium. Add whisked eggs to the pan (yes, all 6 of them!). Slowly stir and scramble them.
Continue scrambling egg and chipotle mixture until eggs are fully cooked. They should be fluffy and slightly wet. Be sure not to overcook them or your eggs will dry out!
Remove eggs from heat and have your tortillas close by. Place approximately 1/4-1/3 cup of the eggs onto each tortilla (you can totally eyeball it ;)). Add desired toppings: monterey jack cheese, black pepper, avocado, cilantro, and a squeeze of fresh lime. Serve immediately.