Food & Cooking Recipes Breakfast & Brunch Recipes Salsa Egg Tacos 3.7 (15) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Yield: 4 These breakfast tacos make a fine dinner. Ingredients 3 large eggs ¼ teaspoon each salt and freshly ground pepper 1 cup grated Monterey Jack or cheddar 1 tablespoon unsalted butter, melted 3 tablespoons salsa 4 taco shells Shredded lettuce, sour cream, and tomatoes, for topping Tortilla chips and canned black beans, for serving (optional) Directions In a medium bowl, whisk together eggs until combined. Add salt and pepper and 1/4 cup grated cheese. Heat a medium nonstick skillet over medium-high heat, and add butter. When butter has melted, add the egg mixture, and cook about 30 seconds. Add salsa to pan, slowly stirring the egg mixture to scramble it as it cooks, about 1 minute. Immediately remove from heat. Fill taco shells with egg mixture, and top with the remaining cheese, lettuce, sour cream, and tomatoes. Serve with tortilla chips or black beans, if desired. Print