Quick Breakfast Taco

When you’ve got eight minutes and an empty stomach, this is the move. The whole thing comes together faster than the coffee finishes brewing, and it leans on a smart shortcut: instead of warming the tortillas in a pan, you pile on the salsa and shredded cheddar and let a quick zap in the microwave melt the cheese and soften the corn tortillas at the same time.

The eggs cook in a single nonstick skillet while that happens, so there’s no waiting around. Liquid egg substitute scrambles up light and fluffy in about 90 seconds and keeps the whole taco lean while still loading it with protein.

Fold the warm scramble into the cheesy tortillas and you’ve got a hot, handheld breakfast with almost no cleanup.

Kitchen Tips

• Stir the eggs constantly over medium heat so they stay soft and don’t overcook into rubbery curds.
• Warm the tortillas just until pliable; too long in the microwave and they turn stiff.
• A pinch of cumin or a few drops of hot sauce in the eggs adds depth without slowing you down.

Variations

• Use whole eggs or egg whites in place of the substitute.
• Add black beans, avocado, or a few sauteed peppers for a heartier taco.
• Go low-carb by wrapping the filling in a crisp lettuce leaf instead of a tortilla.