I grew up eating a lot of corn tortillas...tortillas and cheese was my go-to breakfast almost every morning during high school. My breakfast habit hasn't really changed since then, I just made it more hearty with the addition of scrambled eggs and salad. Truthfully this is one of my favorite any time meals, it's a fast filling dinner but it's a great way to start off the morning. It's a healthy & quick vegetarian dish that brings a little sunshine to your plate! Here's my recipe for tasty Breakfast Tacos:

Breakfast Tacos - Costa Rican Style

By Emily (Cooking for Kishore)

One of my favorite any time meals, it's a fast filling dinner but it's a great way to start off the morning. It's a healthy & quick vegetarian dish that brings a little sunshine to your plate!

Ingredients

• 6 Eggs, beaten
• 1/3 Cup Milk
• 1 Small Red onion, chopped
• 1 Small Red Bell Pepper, cubed
• 1 Tomato, diced
• 1/2 cup Red Cabbage, shredded
• 1 Avocado, cubed
• 1 tsp Black Pepper
• 1.5 tsp Garlic, minced
• 1 bunch Cilantro, chopped
• 1 Tbsp Olive Oil
• 1 tsp Salt
• 1 Lime
• Queso Blanco, crumbled
• Natilla, Sour Cream
• Yellow Corn Tortillas

Instructions

1. Beat eggs and milk together. Heat Oil in a pan over medium heat, add the onions, bell pepper, garlic and sauté till fragrant.  
2. Add the egg mixture to the pan and cook till set. Add half the cilantro, salt, and black pepper, stir well.
3. In a bowl mix the shredded cabbage, tomatoes, avocado, salt and a squeeze of lime juice. Heat the tortillas through. 
4. To assemble, spread some natilla on the tortilla then top with cooked eggs, cabbage salad, and queso blanco crumbles.

Yield: 4 Servings
Prep Time: 5 mins. 

Cook time: 10 mins. 
Total time: 15 mins. 
Tags: breakfast tacos, Costa Rican style breakfast tacos, costa rican recipes, Latin American recipes, breakfast recipes, Hispanic Heritage Recipes 

 Serve Hot and Enjoy!

Nutrition

Calories: 272 per serving