Jalapeno Breakfast Tacos-The Little Shop of Olive Oils

Jalapeño Breakfast Tacos


  • 4 small corn or flour tortillas
  • 6 large eggs
  • ¼ cup milk
  • Salt and pepper, to taste
  • ½ cup sharp cheddar cheese, shredded
  • ¼ cup Jalapeno Premium Olive Oil 
  • 4 slices of bacon, cooked and chopped
  • 1 medium avocado, diced
  • ½ cup diced tomatoes
  • Fresh cilantro, chopped for garnish
  • Optional: hot sauce or salsa for serving


  • In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  • Heat a non-stick skillet over medium heat and add 2 tablespoons of jalapeño EVOO.
  • Pour the egg mixture into the skillet, stirring occasionally, until the eggs begin to set. Sprinkle the shredded cheddar cheese over the eggs and let it melt, stirring occasionally until the eggs are fully cooked to your preference.
  • While the eggs are cooking, warm the tortillas in a separate pan or directly over the stove flame until they are soft and slightly charred.
  • Assemble the tacos by dividing the scrambled eggs evenly among the tortillas.
  • Top each taco with chopped bacon, diced avocado, and tomatoes.
  • Drizzle a little bit of the remaining jalapeño EVOO over each taco for an extra kick of flavor.
  • Garnish with fresh cilantro, and if desired, serve with your choice of hot sauce or salsa on the side.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.