Egg Tortillas make a fantastic alternative to tortillas in the traditional breakfast taco. You start out cooking them like an omelet…except you use way less egg in the skillet so that they are thin enough to ‘roll’ and thick enough to hold cheese and other ingredients inside.
Once you’ve made these egg tortillas, try them in our Ham & Cheese Breakfast Egg Tacos!
- 2 eggs
- 1 tbsp milk
- seasoning salt to taste
- Add eggs, milk and seasoning salt to bowl. Whisk.
- Scoop about 3/4 cup of eggs into a well greased 8"skillet. (I used cooking spray between each one.)