Carnitas Breakfast Eggs
A flavorful Tex-Mex breakfast featuring crispy carnitas mixed with fluffy scrambled eggs, served with warm tortillas and fresh toppings.
Equipment
- Large non-stick skillet
- Wooden spatula
- Whisk
- Cutting board
- Chef’s knife
Ingredients
- 1 cup Cooked carnitas shredded
- 6 Large eggs
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Cooking oil
- 4 Corn tortillas warmed
- 1/4 cup Queso fresco crumbled (notes: optional)
- 1 tbsp Fresh cilantro chopped (notes: for garnish)
- 1/2 cup Salsa notes: for serving
Instructions
- Heat a large skillet over medium heat and add cooking oil.
- Add shredded carnitas and cook until crispy, about 3-4 minutes.
- In a bowl, whisk together eggs, salt, and pepper until well combined.
- Pour eggs into the skillet with carnitas and gently stir with a spatula.
- Cook over medium-low heat, stirring occasionally, until eggs are soft and set.
- Remove from heat and serve immediately with warm tortillas.
- Garnish with queso fresco, fresh cilantro, and a side of salsa.
Notes
For extra flavor, add diced jalapeños or a sprinkle of chili powder to the eggs while cooking.