Taco Tuesday Breakfast Tacos

I want to talk to you about scrambled eggs.

But first - we LOVE breakfast tacos over here and Milford Spice Company's Taco Tuesday makes it so easy for us! These black bean tacos are perfect for any morning or breakfast for dinner! The key to any good breakfast taco, in my opinion, are the scrambled eggs. I know I've said this before and I'll probably say it again: my dad always made the best scrambled eggs. I could think that because of the memories that came with each breakfast he made, but in my heart, I still believe that. He taught me how to make them and I truly think about him every time I'm scrambling them up for myself or my husband. When my nephew Stefan, one Christmas morning, said "Aunt Marie makes the best scrambled eggs!" I started to tear up. For some reason scrambled eggs are important to me.

So anyway, here's the deal. You want to get the eggs nice and whipped, so that when you lift up your wisk, they run right off and will probably have quite a few bubbles in the bowl. You should also be using a silicone spatula, not a flat one, and just constantly stir until they're done to your liking. Lastly, don't forget to take them off the heat before they burn because they'll still be cooking in the pan. Perfect scrambled eggs and Milford Spice Company's Taco Tuesday make these most excellent tacos for breakfast or dinner!

INGREDIENTS

1 can black beans, drained almost completely
1 Tbsp Milford Spice Taco Tuesday Seasoning
4 eggs
1/4 cup of heavy whipping cream 
4 mini torillas
1 bunch of cilantro roughly chopped
1/4 cup cotija cheese
2 Tbsp butter
Avocado and Pico de Gallo to top

DIRECTIONS

• Mix the beans and Taco Tuesday seasoning in a small pot.  Be sure to leave a little liquid from the can.  Cook in the pot on medium heat for about 5-7 minutes, stirring occasionally until heated through.
  Whisk the eggs, heavy whipping cream, and a pinch of salt and pepper together in a bowl. You want to get the eggs nice and whipped, so that when you lift up your wisk, they run right off and will probably have quite a few bubbles in the bowl.

• Place your butter in the pan on low heat.  Once the butter is melted, add your egg mixture, stir with a spatula until the eggs are scrambled to your liking.*
  

• Toast the tortillas on your stove over direct heat for about 10 seconds per side.

• To plate, place those delicious beans, avocado, and egg on the tortillas, top with pico de gallo, and cotija cheese.  Garnish with cilantro if you like.