Scrambled Egg Tacos

Turn even a small amount of leftovers into tacos with the addition of scrambled eggs. Stuff the scrambled eggs with leftover veggies or meat into tortillas and top with hot sauce for an easy way to clear out the fridge.


6 large eggs
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
8 small corn tortillas
2 to 3 cups cooked vegetables, such as potatoes, zucchini, corn, or any other leftover vegetables
1 cup cooked meat, like chicken, pulled pork, or any other leftover meat, optional
Fresh cilantro and hot sauce, for serving


1. Whisk the eggs until the whites and yolks are fully combined. Melt the butter in a medium saucepan over medium heat. Once melted, reduce heat to medium-low and pour in the eggs. Stir often until the eggs reach your desired level of softness. Remove from heat and stir in salt and pepper, then move to a big serving platter.
2. Meanwhile, warm the leftover vegetables in the microwave or in a skillet over low heat. Transfer the warmed vegetables to the serving platter with the eggs.
3. To warm the tortillas on a gas stove, heat the remaining burners to medium to warm and toast the tortillas briefly on both sides. If you have an electric stove, select another method to heat the tortillas. Wrap the warm tortillas in a clean dish towel to keep them warm.
4. Bring the platter of taco toppings to the table with the tortillas, cilantro, and hot sauce. Let everyone build their own tacos at the table.





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