4taco-size flour tortillasOr use 6 street-taco tortillas
4eggs
½teaspoongarlic powder
pinch sea salt
¼teaspoonred pepper flakes (optional)
¼cupshredded cheeseMexican, Pepper Jack or whatever you have on hand
Taco Fillings (Amount Variable):
cherry or grape tomatoes, halved
avocado, diced
red onions, thinly sliced
hot sauce
salsa
Instructions
Add oil to cast iron pan. Place on campfire grate over indirect heat to preheat pan.Wrap tortillas in foil and place over indirect heat to warm.Prepare all taco fillings by halving tomatoes, dicing avocado, and slicing onion as needed.
Crack eggs into a bowl. Add seasoning (garlic powder, salt and red pepper flakes), and whisk until scrambled.
Check on the tortillas and remove from heat if warmed. If not warmed yet, leave them on the hot grate until the eggs finish cooking.Add eggs to the hot pan. Top with shredded cheese.
Begin stirring the eggs in the pan. Once they begin to scramble, but before they're done cooking, remove the pan from heat and allow the eggs to finish cooking off-heat. (The pan is still plenty hot and they will continue cooking.)
Remove eggs from hot pan and place in a clean bowl. (Do not leave them in the pan because they'll overcook.)Divide eggs and filling ingredients between the warm tortillas, and serve the breakfast tacos right away.
Notes
Nutrition information assumes ⅛ cup of cherry tomatoes, ⅛ cup red onions and half of an avocado was used per serving (2 tacos). Hot sauce and salsa are not included in nutrition information.