Vegetable and Egg Breakfast Tacos
These gluten-free breakfast tacos are filled with scrambled eggs, sautéed onions, and shredded cheddar cheese, all wrapped in a crispy taco shell.
10m
Prep Time
5m
Cook Time
2
Servings
Ingredients
4 eggs
1/4 cup chopped onion
2 gluten-free taco shells
1/4 cup shredded cheddar cheese
Instructions
Step 1
Heat a non-stick frying pan over medium heat.
Step 2
Add the chopped onion and cook until softened.
Step 3
Beat the eggs and add them to the pan with the onion. Cook, stirring constantly, until the eggs are scrambled and cooked through.
Step 4
Warm the taco shells in the oven or microwave.
Step 5
Fill each taco with the scrambled eggs and top with shredded cheddar cheese.