Build-Your-Own Breakfast Taco Bar

• ▢ 12 large eggs
• ▢ 2 tablespoons milk or water
• ▢ 1 tablespoon unsalted butter
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ 16-20 corn tortillas

Taco Toppings:

• ▢ 1 pound bulk breakfast sausage, , cooked and crumbled
• ▢ 1 cup queso fresco or cotija cheese, , crumbled
• ▢ 1 to mato, , seeded and diced
• ▢ 2 fresh jalapenos, , seeded and sliced (or jarred pickled jalapenos)
• ▢ 2 avocados, , thinly sliced
• ▢ ½ cup jarred pickled onions
• ▢ ¼ cup fresh chives or scallions, , thinly sliced
• ▢ 1 cup pico de gallo
• ▢ 1 cup each of a variety of your favorite salsas
• ▢ 1 cup sour cream
• ▢ A variety of your favorite hot sauces

• In a mixing bowl, whisk eggs and milk well. The more air introduced into the mix, the fluffier your scrambled eggs will be. In a large skillet, heat butter over medium heat. When melted, add eggs and salt and pepper. Once eggs begin to set along the edges, gently fold towards the center and continue until eggs are just set. Remove from heat while eggs still look slightly wet to ensure they do not overcook.
• Wrap half of the tortillas in a damp paper towel and heat in the microwave for about 45 seconds. Repeat with the second half.

Create your taco bar:

• Place scrambled eggs, sausage, cheese, tomato, jalapeno, avocado, pickled onions, chives, pico, salsas, and sour cream each into their own separate bowls. Lay out bowls in the order above along your serving area. Place warmed corn tortillas at the beginning of the bar. Place hot sauces at the end.
• Allow guests to go down the line of toppings to create their own breakfast taco masterpieces.

Nutrition