Breakfast tacos
Serves 4-6
- 8 6-inch tortillas, corn or wheat
- 12 oz Just Egg, or 4 Just Egg Folded
- 1 cup soyrizo
- 2 cups red cabbage, shredded
- 2 avocados, sliced or cubed
- ¼ cup cilantro, chopped roughly
- ¾ cup chunky salsa or pico de gallo
Special equipment
Nonstick skillet
Stiff spatula
01 / 04
Prepare the toppings
Chop the cabbage, avocado and cilantro as directed. Set each ingredient out in separate bowls or on a tray for your taco-building station.
02 / 04
Heat the soyrizo
Cook the soyrizo as directed in a nonstick skillet then set aside on a plate lined with paper towels.
03 / 04
Cook the Just Egg
In the same skillet, scramble the Just Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the array of toppings.
If using Just Egg Folded, heat in a toaster, oven, microwave or skillet according to package directions, then chop into ½-inch strips.
04 / 04
Assemble the tacos
Warm the tortillas, then fill them with desired amount of each topping. Serve immediately.
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