This is hands-down my favourite cooked-at-home breakfast eggs recipe. As much as I adore going for a lazy brunch on a Sunday morning….I’m not such a big fan of the cost and boy has it been an expensive couple of weeks, first I had to pay my health insurance, then my car insurance and then the AC went in the car, which in the middle of a South Carolina summer is like torture. So brunch at home was the best option last weekend – step up my easy recipe for Mexican style eggs.
I put 4 eggs in a bowl with a dash of milk, seasoned with a teaspoon of taco mix dry seasoning and beat them for a minute. Pour a little oil on a pan and add two chopped up pearl tomatoes, half and avocado, half of a small red onion and then add in the egg mixture. Cook over a low heat until the eggs mixture is no-longer runny and then stir in a handful of grated cheese.
I served it with a cheese quesadilla (because cheese is one of my main food groups) and some watermelon that was left over from the 4th of July party. Quick, easy and best of all delicious and it almost makes up for not getting brunch at my favourite restaurant.