How to Make the Perfect Egg Cheese Breakfast Taco
Mexican-American · Easy · 5 min · 1 servings
This microwave breakfast taco comes together in under 5 minutes with fluffy scrambled eggs and melted cheese. It is the perfect quick morning meal when you need something satisfying without turning on the stove.
Why this recipe works
This Egg Cheese Breakfast Taco recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 5 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 2 large eggs
- 2 tablespoons shredded cheddar cheese
- 1 piece small flour tortilla
- 1 tablespoon milk
- 0.25 teaspoon salt
Step by step instructions
Step 1: Whisk the Eggs
Crack the eggs into a microwave-safe mug or bowl, add milk and salt, and whisk until fully combined and slightly frothy.
Step 2: Microwave the Eggs
Microwave the egg mixture on high for 90 seconds, stopping every 30 seconds to stir and scrape the sides until the eggs are just set but still slightly moist.
Step 3: Add Cheese
Sprinkle shredded cheddar cheese over the hot eggs and microwave for an additional 20 seconds until the cheese is melted.
Step 4: Assemble the Taco
Warm the tortilla in the microwave for 10 seconds, then spoon the cheesy eggs into the center and fold to serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flour tortilla → corn tortilla for a gluten-free option
- cheddar cheese → Monterey Jack or pepper jack cheese
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the eggs by microwaving without stopping to stir, which results in rubbery texture
- Skipping the milk which helps create a fluffier and creamier scrambled egg
Nutrition facts
Per serving: 310 calories, 18g protein, 28g carbs, 14g fat, 2g fiber.
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