Prep your toppings: Chop tomatoes, slice avocado, and roughly chop cilantro. Set out salsa and lime wedges. If you’re using cooked bacon or sausage, have it ready.

Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Wrap in a clean towel to keep warm.

Beat the eggs: Crack the eggs into a bowl. Add the milk or half-and-half if using. Season with a pinch of salt and pepper. Whisk until the mix is smooth and slightly frothy.

Heat the pan: Set a nonstick or well-seasoned skillet over medium-low heat. Add butter or oil and let it melt, tilting the pan to coat.

Cook add-ins (if using): If you’re adding veggies like peppers or onions, sauté them with a little oil and salt until soft and lightly browned. Remove to a plate. Warm your cooked bacon or sausage in the pan briefly.

Scramble the eggs gently: Pour in the eggs. Let them sit for a few seconds, then use a silicone spatula to push the eggs from the edges to the center, forming soft curds. Keep the heat low to avoid dryness.

Add cheese and mix-ins: When the eggs are mostly set but still glossy, fold in cheese and any cooked add-ins. Taste and adjust salt. Remove from heat while slightly underdone; they’ll finish with residual heat.

Assemble the tacos: Lay out warm tortillas. Spoon on a portion of eggs. Top with salsa, avocado, tomatoes, cilantro, and a squeeze of lime. Add hot sauce if you like heat.

Serve immediately: Breakfast tacos are best hot, with soft eggs and warm tortillas. Offer extra lime and salsa at the table.