These breakfast tacos are tasty, filling, packed with protein and easy to make. You can even make the egg and chili ahead, store it in a airtight container in the refrigerator and bust it out when your short on time (a.k.a weekdays; everyday) Who isn’t short on time in the morning?!
Simple and convenient rocks!
Ingredients:
1- can of chili (your choice, your liking, homemade would be even better)
3- eggs, scrambled (I like to season my eggs with seasoned pepper and paprika)
8- corn tortillas (street taco size)
A sprinkle of cheese on top and green onions (optional).
Directions:
Heat your chili in a small pot until warm. Scramble your eggs. Pour the chili in with the eggs and mix. Heat your tortillas. Top a small amount in each tortilla and top with cheese and green onions.
Enjoy!
