Description
Transform leftover taco meat into a protein-packed, flavor-packed breakfast in ~10 minutes. Eggs, cheese, and fresh pico come together for a hearty, satisfying meal that works in a bowl, burrito, or family-style skillet.
Ingredients
-
1 cup cooked taco-seasoned ground beef, turkey, or shredded chicken
-
6 large eggs, whisked with a pinch of salt
-
½ cup shredded cheddar or Mexican blend cheese
-
½ cup pico de gallo (drained if very juicy)
-
2 tbsp fresh cilantro, chopped
-
Salt & pepper to taste
Optional Add-Ons:
-
Avocado slices
-
Hot sauce or salsa
-
Warm tortillas (for burritos)
-
Sour cream or Greek yogurt
Flavor Variations:
-
Vegetarian: Swap meat for black beans + sautéed peppers
-
Chorizo & Green Chile: Use chorizo + drained diced green chiles + Monterey Jack cheese
-
Sweet & Savory: Use shredded chicken tinga for smoky-sweet flavor
-
Low-Carb: Serve over romaine or cauliflower rice
Instructions
1. Warm Meat
-
Heat taco meat in a non-stick or cast-iron skillet over medium heat for 1–2 min.
-
Add a splash of water or broth if it’s dry.
2. Add Eggs
-
Pour whisked eggs over the meat, let sit 20–30 sec to start setting.
-
Gently fold eggs from edges to center until mostly cooked, 3–4 min.
3. Add Cheese
-
When eggs are 80% set, sprinkle cheese evenly.
-
Stop stirring and let residual heat melt cheese 60–90 sec (covering lid optional).
4. Finish with Fresh Ingredients
-
Remove skillet from heat. Fold in pico de gallo and most cilantro.
-
Taste, adjust salt and pepper.
5. Serve
-
Bowl: Top with avocado, extra cilantro, hot sauce, or sour cream.
-
Burrito: Warm tortillas, fill with scramble, fold, and optionally sear seam-side down for 30 sec.
-
Brunch Spread: Serve in skillet with tortillas and toppings on the side for build-your-own fun.
Notes
-
Scramble Texture: Medium heat is key. Too high = rubbery eggs; too low = soggy eggs.
-
Leftover Friendly: Reheat gently in a skillet, add fresh pico/herbs after warming.
-
Scalable: About 2 eggs per person; adjust meat and cheese proportionally.