Southwest Breakfast Tacos

These zippy pockets of deliciousness are kid-friendly, easy to make and a great way to shake up your breakfast routine. Serve topped with your favorite salsa and a dollop of sour cream, if you like. This recipe makes 4 tacos.

PREP TIME: 5 minutes
COOK TIME: 15 minutes

6 eggs, whisked together with a tablespoon of water or milk
1 tablespoon olive oil
1/2 teaspoon chili powder
1 small red, white or yellow onion, diced
1/2 red bell pepper, diced
4 flour tortillas, lightly grilled
Salt and pepper, to taste
Salsa and sour cream, for topping the tacos

Heat a nonstick skillet to medium-high. Add olive oil, onions and peppers and sauté until vegetables become fragrant and translucent, about 5-7 minutes. Turn heat down to low and add egg mixture and chili powder. Cook until eggs are scrambled and cooked through, scraping bottom of the pan with a rubber spatula frequently, about 5 minutes. Season with salt and pepper to taste.

Divide scrambled eggs among tortilla shells evenly. Top with salsa and sour cream and serve immediately.