Confession: The first time I actually made these was for lunch. Not breakfast.
But “Eggy Lunch Tacos” doesn’t quite have as nice a ring to it as “Breakfast Tacos,” so breakfast it is! Breakfast for one! On the table in less than 15 minutes.
(P.S. You can still have them for lunch…or dinner. 😉 )
But I digress.
This recipe is so so easy for busy mornings (or lunches…or brunches…or dinners…or midnight snacks…) and can be quickly doubled or tripled for however many tacos you need.
Just saute the peppers then cook your scrambled eggs the way you normally do. I add a bit of water to mine for this recipe (I usually use unsweetened almond milk), but if you want to use dairy milk, coconut milk, soy milk, rice milk, etc. – go right ahead! It shouldn’t change the overall flavor of the tacos one bit.
Also, feel free to substitute any kind of pepper for the Cubanelle that you prefer (i.e. a few mini sweet bell peppers would be great).
However, I find that this combo of Cubanelle and green chiles really gives it a fresh and light flavor when paired with the sharp Cheddar cheese…and it’s also in the name of the recipe…so, I kinda recommend trying it that way first. 😉
Get creative and add more toppings too. I think avocado, scallions, and halved grape tomatoes would work nice!