Breakfast Fajitas

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8 large eggs

1/3 cup milk

salt and freshly ground black pepper

2 tbsp. vegetable oil

2 small bell peppers (any color), cored and sliced into strips

1 small yellow onion, halved and sliced into strips

1 cup chopped ham

1 cup shredded Mexican blend cheese

8 6-inch flour tortillas, warmed

2 medium avocados, chopped or sliced

salsa, lime wedges, fresh cilantro or hot sauce, for serving (optional)


1. In a mixing bowl whisk together eggs and milk until well blended and season with salt and pepper, set aside.

2. Heat 1 tbsp. oil in a large cast iron skillet over medium-high heat. Add peppers and onions, season with salt and pepper, and sauté, tossing occasionally, until tender crisp and slightly charred. Pour into a bowl, and set aside. Return skillet to heat, reduce burner to medium-low.

3. Pour in remaining 1 tbsp. oil and swirl pan to evenly coat. Add eggs and cook, stirring and scraping bottom constantly with a turner, until eggs just begin to set, then push eggs to one side, add ham to opposite side and heat through then toss into eggs. Add cheese and cook until eggs have just set.

4. To assemble fajitas, layer warm tortillas with egg mixture, top with bell pepper mixture then avocados, and desired toppings. Serve immediately.

Bon Appetit!

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