Savory Corn Avocado Breakfast Tacos

Ingredients

For the Filling

• 1 tablespoon olive oil
• 2 cups corn kernels, dried
• 8 large eggs
• 2 tablespoons milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack or crumbled cotija

For Assembly

• 8 small corn tortillas
• 1 large avocado, diced
• 3/4 cup salsa, drained
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Substitutions

• Black beans can replace half the corn.
• Egg whites can replace half the whole eggs, though the filling will be less rich.

Instructions

Step 1: Char the Corn

Heat oil over medium-high and cook dry corn 4 to 5 minutes until browned in spots; transfer to a bowl.

Step 3: Scramble Gently

Reduce heat to medium-low, add eggs, and stir slowly 4 to 6 minutes until softly set and about 160°F.

Step 4: Add Cheese

Fold in half the cheese and remove from heat while the eggs are still glossy.

Step 6: Assemble

Fill with eggs, charred corn, avocado, drained salsa, and remaining cheese.

Step 7: Finish

Top with cilantro and serve immediately with lime wedges.

Sequence Matters for Soft Eggs

Char the corn before the eggs go into the skillet, then lower the heat for scrambling. The eggs should remain glossy when the pan leaves the burner because residual heat continues cooking them.

Drain the salsa and add avocado only during assembly; both can release moisture that makes the tortillas soft if they sit too long.

How to Store Leftovers

Refrigerate eggs and corn within 2 hours for up to 3 days. Store tortillas, avocado, salsa, cheese, and cilantro separately.

Freeze cooked egg-and-corn filling for up to 1 month; do not freeze avocado or salsa.

How to Reheat

Warm egg filling gently in a covered skillet until 165°F, then assemble with fresh avocado, salsa, cilantro, and tortillas.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.