These breakfast tacos are an incredibly easy breakfast. But if you are like me, then you...
a.) will eat breakfast for dinner and
b.) you love a quick meal.
Depending on the day, I leave the house around 7:45 AM and make my way to work. After work I hit the gym and I will usually walk back in my house around 7 PM. At that point, I am starving and excited to eat. This 5 minute meal calls for no prep and its so delicious and filling.
2 corn tortillas
1/4 cup cheddar cheese
Coconut oil spray (or your preferred oil to scramble your eggs)
Seasoning: Pink Himalayan salt, pepper, garlic powder, onion powder, salsa.
Turn your oven on broil.
Place 2 corn tortillas in the hot oven to warm up.
While the tortillas are warming up, scramble 2 eggs in coconut oil spray.
Once eggs are done cooking (don't overcook because they will cook under the broiler in the oven as well), take the tortillas out of the oven and place one scrambled egg on each tortilla. Sprinkle with cheese evenly.
Place the the tortillas (with eggs and cheese) back in the oven so cheese melts and tortilla crisps up. If you want your tortilla crispy (like a tostada) keep it in for longer.
While the tacos are warming up, mash 1/2 avocado in a bowl. Add salt, pepper, garlic powder, onion powder, lime juice and a tiny bit of salsa (basically making your own guacamole).
Take the tortilla out of the oven and serve with the guacamole on the side.