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Breakfast Tacos

Breakfast Tacos


Fluffy scrambled eggs in a tortilla topped with fresh California Avocado and greens.


  • 3 eggs
  • pinch of salt
  • olive oil or avocado oil spray
  • 1/4 California Avocado, sliced
  • everything but the bagel seasoning (optional)
  • micro greens
  • salsa (optional)
  • 2 tortillas


  1. In a small bowl whisk together the eggs and a pinch of salt, then set aside. Heat a nonstick pan over low/medium heat. Spray the pan with the oil and add the eggs. 
  2. Cook the eggs low and slow, and using a rubber spatula gently push the eggs from the outer edge of the pan toward the middle until they are soft and fluffy. 
  3. While the eggs cook, heat your tortillas. I like to do this in the microwave or quickly over the stove until warmed through. 
  4. When the eggs are cooked to your liking, divide them evenly between the two tortillas and top each taco with sliced California Avocado, everything but the bagel seasoning, a pinch of micro greens and some salsa if you’re feeling extra crazy! Eat immediately and enjoy!