35+ Easy and Delicious Sunday Egg Recipes to Start Your Day Right

Eggs are a breakfast staple around the world, cherished for their versatility, nutritional value, and ease of preparation.

Whether you like them scrambled, poached, baked, or fried, eggs can be transformed into a wide variety of dishes to suit any taste.

For those looking to make the most of their Sunday mornings, there’s no better way to indulge than with a collection of creative and delicious egg recipes.

In this article, we’ve curated a list of 35+ Sunday egg recipes that will inspire your next breakfast or brunch.

From classic favorites like scrambled eggs and omelets to unique dishes like shakshuka and avocado baked eggs, this collection offers something for every palate.

Whether you’re cooking for yourself or hosting a gathering, these recipes are sure to elevate your Sunday meal.

35+ Easy and Delicious Sunday Egg Recipes to Start Your Day Right

Eggs are the perfect foundation for a delightful Sunday breakfast or brunch, offering endless possibilities for customization and flavor combinations.

Whether you’re craving something simple and comforting or looking to try something new, the 35+ egg recipes listed here provide a wide range of options to satisfy all tastes and dietary preferences.

With just a few simple ingredients, you can create a meal that feels indulgent yet wholesome.

So, next time Sunday rolls around, don’t hesitate to explore these egg-centric recipes, each designed to make your mornings a little brighter and a lot more delicious.

Sautéed Sunday Eggs with Spinach and Garlic

A simple and delicious breakfast option that pairs the rich flavor of eggs with the freshness of sautéed spinach and aromatic garlic. This dish is quick to make, yet packs a healthy punch, offering a perfect combination of protein, fiber, and essential nutrients. Whether you’re looking for a nutritious start to your Sunday or a quick meal during the week, this recipe is both satisfying and easy to prepare.

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup fresh spinach
• Salt and pepper to taste
• Optional: Red pepper flakes for heat

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
3. Add the spinach to the skillet, stirring until it wilts down (about 2 minutes).
4. Push the spinach and garlic mixture to one side of the pan, and crack the eggs into the empty space.
5. Cook the eggs sunny side up or to your preferred doneness, seasoning with salt, pepper, and optional red pepper flakes.
6. Once the eggs are cooked, gently transfer to a plate, and serve the spinach and garlic alongside.

This sautéed egg recipe is a fantastic way to enjoy eggs on a Sunday. The sautéed spinach adds a burst of freshness and is rich in iron, while the garlic provides an added layer of flavor. This dish is not only nutritious but also versatile—add any extra toppings like cheese or herbs to suit your taste. The eggs, cooked to your liking, offer a satisfying texture that blends beautifully with the savory spinach, making it the perfect Sunday morning meal.

Avocado and Egg Toast

Eggs and avocados are a classic combo that offers a creamy, filling, and nutrient-packed breakfast. On a crunchy toast base, this dish is easy to make and perfect for a lazy Sunday morning. With a balance of healthy fats, protein, and fiber, this recipe will keep you full and energized for hours, making it a great choice to start your weekend right.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 2 large eggs
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh lemon juice (optional)

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, cook the eggs to your preference (fried, poached, or scrambled).
3. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt, pepper, and a squeeze of lemon juice.
4. Spread the mashed avocado generously over the toasted bread slices.
5. Place the cooked eggs on top of the avocado toast and sprinkle with red pepper flakes for a touch of heat (optional).

This avocado and egg toast is a satisfying combination of textures and flavors, where the creaminess of the avocado complements the richness of the eggs. The crispy toast adds the perfect crunch, making each bite a delightful contrast. Not only is it delicious, but it’s packed with healthy fats, protein, and fiber, giving you the energy you need for the day ahead. It’s the kind of meal that feels indulgent yet nutritious, perfect for a Sunday brunch or a quick breakfast throughout the week.

Shakshuka (Eggs in Spicy Tomato Sauce)

Shakshuka is a Middle Eastern and North African dish that has become a beloved breakfast option around the world. The combination of poached eggs in a spiced tomato sauce makes for a comforting, hearty meal that’s full of flavor. Ideal for a Sunday morning when you want to sit down and enjoy a vibrant, satisfying meal, this dish is perfect for sharing or for a cozy solo breakfast.

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing for 5-7 minutes until softened.
2. Add the minced garlic, cumin, and paprika, cooking for another minute until fragrant.
3. Pour in the diced tomatoes, including their juices, and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Make two small wells in the sauce and crack the eggs into them.
5. Cover the skillet and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny.
6. Garnish with fresh cilantro or parsley and serve with warm crusty bread for dipping.

Shakshuka is a bold and flavorful dish that brings together spicy, savory elements with the comforting taste of poached eggs. The richness of the eggs pairs perfectly with the tomato sauce, which is bursting with spices. The longer cooking time allows the flavors to deepen, making it a perfect dish for a relaxed Sunday morning. With the addition of fresh herbs, you can further enhance the dish, making it not only a treat for your taste buds but also a colorful addition to your table. It’s a meal that will leave you satisfied and energized, ready to take on the day.

Classic Scrambled Eggs with Fresh Herbs

Scrambled eggs are a breakfast classic, and when made right, they can be incredibly creamy and flavorful. Adding fresh herbs like chives, parsley, or dill elevates this simple dish, making it feel gourmet and indulgent. This recipe is perfect for a quick Sunday breakfast or brunch, offering a balanced and satisfying meal that’s both comforting and delicious.

Ingredients:

• 3 large eggs
• 1 tablespoon butter
• 1 tablespoon milk or cream
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Crack the eggs into a bowl and whisk them with milk or cream until well combined and frothy.
2. Heat butter in a non-stick skillet over medium-low heat.
3. Pour the egg mixture into the skillet and let it cook for about 30 seconds without stirring.
4. As the eggs begin to set, gently stir with a spatula, moving the eggs from the edges toward the center.
5. Continue stirring occasionally until the eggs are mostly cooked but still slightly soft.
6. Remove from heat, stir in fresh chives and parsley, and season with salt and pepper.

These scrambled eggs are the perfect texture: creamy, soft, and rich. The fresh herbs provide a burst of flavor that adds an extra layer of freshness to the dish. Scrambled eggs are the epitome of comfort food, and with just a few simple additions, they can become an elegant meal. This dish pairs beautifully with toast or a side of sautéed vegetables, making it a versatile option for any Sunday breakfast.

Eggs Benedict with Hollandaise Sauce

Eggs Benedict is a luxurious breakfast dish that combines perfectly poached eggs, Canadian bacon, and a rich Hollandaise sauce, all served on a toasted English muffin. It’s a popular choice for special occasions or when you want to treat yourself to something extra indulgent. The blend of textures and flavors in this dish makes it an unforgettable breakfast experience.

Ingredients:

• 2 large eggs
• 2 English muffin halves
• 2 slices Canadian bacon
• 1 tablespoon white vinegar
• Salt and pepper to taste

For Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions:

1. Begin by making the Hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk until the mixture becomes pale and thickened.
2. Slowly drizzle in the melted butter while continuing to whisk. Season with salt and cayenne pepper.
3. For the eggs, bring a pot of water to a simmer and add vinegar. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain soft.
4. While the eggs are poaching, toast the English muffin halves and cook the Canadian bacon in a separate pan until warmed through.
5. To assemble, place the Canadian bacon on each muffin half, top with a poached egg, and drizzle with Hollandaise sauce.

Eggs Benedict is the ultimate breakfast indulgence. The soft, creamy texture of the poached eggs pairs wonderfully with the smoky flavor of the Canadian bacon. The Hollandaise sauce adds a velvety richness that ties everything together. This dish is ideal for a Sunday treat, whether you’re preparing it for yourself or impressing guests with your culinary skills. It’s a satisfying, decadent meal that offers a restaurant-quality experience at home.

Eggs and Veggie Breakfast Burrito

This hearty and wholesome breakfast burrito is a wonderful way to start your Sunday. Packed with protein, fiber, and fresh vegetables, it’s both filling and nutritious. The soft scrambled eggs, combined with sautéed veggies and a blend of spices, are wrapped in a warm tortilla for a satisfying, handheld breakfast. It’s customizable and easy to make, making it perfect for a busy Sunday morning or brunch with friends.

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• 1/2 bell pepper, diced
• 1/4 onion, diced
• 1/4 cup black beans, rinsed and drained
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1 large flour tortilla
• Salt and pepper to taste
• Salsa or hot sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and onion and sauté for 5 minutes until softened.
2. Stir in the black beans and cook for an additional 2 minutes until warmed through. Season with salt and pepper.
3. In a separate bowl, whisk the eggs and pour them into the skillet with the veggies. Scramble the eggs until fully cooked, then remove from heat.
4. Place the tortilla on a flat surface and spoon the scrambled eggs and veggies into the center.
5. Top with shredded cheese and fold the sides of the tortilla in, then roll it up tightly to form a burrito.
6. If desired, serve with salsa or hot sauce.

The eggs and veggie breakfast burrito is a satisfying and balanced meal that’s full of flavor and texture. The soft scrambled eggs and tender vegetables blend seamlessly, while the cheese adds a creamy richness to each bite. The beans provide extra fiber and protein, making this a well-rounded breakfast that will keep you full and energized throughout the morning. Perfect for a quick Sunday breakfast, this burrito is also easily customizable with additional ingredients like avocado, spinach, or meat if desired.

Baked Avocado Eggs

Baked avocado eggs are a simple yet elegant dish perfect for a leisurely Sunday breakfast. This recipe combines the creamy texture of avocado with the richness of a baked egg, creating a wholesome and satisfying meal. The natural fats in the avocado, paired with the protein-packed egg, offer a balanced start to your day, making it both nourishing and indulgent.

Ingredients:

• 1 ripe avocado
• 2 large eggs
• Salt and pepper to taste
• Fresh parsley or chives for garnish
• Optional: Red pepper flakes for heat

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocado in half and remove the pit. Scoop out a small amount of flesh from the center of each half to create space for the egg.
3. Place the avocado halves in a baking dish, cut-side up.
4. Carefully crack an egg into each avocado half, being careful not to break the yolk.
5. Season with salt, pepper, and optional red pepper flakes.
6. Bake for 15-20 minutes, or until the egg whites are set but the yolk remains runny.
7. Garnish with fresh parsley or chives and serve immediately.

Baked avocado eggs are an incredibly versatile breakfast, offering a perfect balance of healthy fats, protein, and flavor. The avocado becomes tender and buttery as it bakes, complementing the rich and runny egg yolk. This dish is not only nutritious but visually appealing, making it a great option for a Sunday brunch or a meal to impress guests. You can easily customize the recipe by adding extras like cheese, bacon, or a drizzle of hot sauce for an added kick.

Sweet Potato and Egg Skillet

A savory-sweet combination of eggs and sweet potatoes, this skillet dish is a satisfying and hearty breakfast that’s perfect for a Sunday morning. The sweetness of the roasted sweet potatoes pairs beautifully with the richness of the eggs, while the addition of spices enhances the dish’s flavor profile. This recipe is ideal for those looking for a filling meal that provides plenty of nutrients to start the day.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 tablespoons olive oil
• 2 large eggs
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, paprika, cumin, salt, and pepper.
2. Spread the sweet potato on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
3. Heat a skillet over medium heat and add a bit of olive oil. Once hot, crack the eggs into the skillet, cooking them sunny side up or to your desired level of doneness.
4. Once the sweet potatoes are roasted, transfer them to the skillet with the eggs.
5. Garnish with fresh cilantro and serve warm.

The sweet potato and egg skillet is a comforting and hearty dish, offering a wonderful balance of flavors. The caramelized sweetness of the roasted sweet potatoes adds depth and complexity to the eggs, making this a filling and nutritious breakfast. Whether you enjoy your eggs sunny side up, scrambled, or poached, this dish is a great choice for a Sunday morning. It’s both flavorful and visually appealing, perfect for a cozy meal to kick off your day.

Poached Eggs with Asparagus and Hollandaise

Poached eggs with asparagus and Hollandaise sauce is a classic dish that combines elegant presentation with delicious flavors. The tender, slightly earthy asparagus pairs wonderfully with the rich and velvety Hollandaise sauce, while the poached eggs add a luscious texture. This dish is perfect for a leisurely Sunday brunch or when you want to treat yourself to something special and indulgent.

Ingredients:

• 2 large eggs
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• For Hollandaise sauce:
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and cayenne pepper to taste

Instructions:

1. Begin by making the Hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk until the mixture becomes pale and thick.
2. Slowly drizzle in the melted butter while continuing to whisk, then season with salt and cayenne pepper.
3. While making the Hollandaise, steam the asparagus by placing it in a pot of boiling water for about 3-4 minutes, until tender but still crisp. Remove and set aside.
4. For the poached eggs, bring a pot of water to a simmer and add a splash of vinegar. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain soft.
5. To serve, arrange the asparagus on a plate, top with the poached eggs, and drizzle with Hollandaise sauce.

Poached eggs with asparagus and Hollandaise is a decadent dish that is perfect for a special occasion or a treat on a Sunday morning. The poached eggs are soft and runny, complementing the tender asparagus and rich Hollandaise sauce. This dish feels sophisticated yet comforting, offering a variety of textures and flavors in every bite. The Hollandaise adds a creamy, buttery richness that ties the entire dish together, making it an elegant breakfast option that’s sure to impress.

Spinach and Feta Stuffed Eggs

Spinach and feta stuffed eggs offer a flavorful twist on the classic deviled egg. The combination of savory spinach and tangy feta cheese elevates the simple hard-boiled egg into a delicious and nutritious appetizer or snack. Perfect for a Sunday brunch, these stuffed eggs are quick to prepare and make a great addition to any spread.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Hard-boil the eggs by placing them in a pot of cold water. Bring to a boil and then reduce to a simmer for 9-10 minutes. Once done, remove the eggs and let them cool before peeling.
2. Slice the boiled eggs in half lengthwise, and carefully remove the yolks, placing them in a bowl.
3. In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted, about 2 minutes. Remove from heat and let it cool.
4. Mash the egg yolks with mayonnaise, Dijon mustard, crumbled feta, and the sautéed spinach. Season with salt and pepper.
5. Spoon the filling back into the egg whites or use a piping bag for a more elegant presentation.
6. Garnish with paprika and serve chilled.

Spinach and feta stuffed eggs are a delightful combination of creamy filling and tender egg whites. The savory spinach and tangy feta give these eggs a burst of flavor, making them a crowd-pleasing option for any brunch. Not only are they delicious, but they are also packed with nutrients, including protein, iron, and calcium. These stuffed eggs are perfect for a Sunday gathering or a light snack to enjoy throughout the day.

Eggs in Purgatory

Eggs in Purgatory is a flavorful Italian-inspired dish that features eggs poached in a rich and spicy tomato sauce. This dish is perfect for those who enjoy bold flavors and comforting meals. The tomatoes are infused with garlic, chili flakes, and herbs, creating a savory and slightly spicy base for the eggs. Paired with warm crusty bread for dipping, this meal is a fantastic option for a Sunday breakfast or brunch.

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 teaspoon red chili flakes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Crusty bread for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes, red chili flakes, oregano, salt, and pepper. Stir to combine and bring the sauce to a simmer. Let it cook for 10-15 minutes to thicken and allow the flavors to meld.
4. Make two small wells in the sauce and carefully crack the eggs into them.
5. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish with fresh basil and serve with crusty bread for dipping.

Eggs in Purgatory is a comforting and flavorful dish with a beautiful balance of heat and richness. The tomato sauce, spiced with chili flakes and oregano, adds a bold base for the poached eggs. The eggs absorb the flavors of the sauce, creating a harmonious blend of textures. This dish is a fantastic way to enjoy eggs with a bit of a kick and is perfect for a Sunday breakfast or brunch when you’re in the mood for something hearty and satisfying.

Eggs and Sweet Corn Stir-Fry

This egg and sweet corn stir-fry is a quick, healthy, and colorful dish that combines scrambled eggs with sweet corn and vegetables. The sweetness of the corn contrasts beautifully with the savory eggs, while the vegetables add texture and nutrition. This stir-fry is perfect for a light yet filling breakfast or brunch that will give you an energy boost for the day.

Ingredients:

• 2 large eggs
• 1 tablespoon vegetable oil
• 1/2 cup frozen sweet corn kernels
• 1/4 red bell pepper, diced
• 1/4 onion, diced
• 1/2 teaspoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
2. Add the frozen sweet corn to the skillet and cook for another 2-3 minutes until heated through.
3. In a bowl, whisk the eggs and pour them into the skillet with the vegetables.
4. Stir the eggs and vegetables together, scrambling the eggs until they are cooked through, about 3-4 minutes.
5. Season with soy sauce, salt, and pepper.
6. Garnish with fresh cilantro and serve immediately.

Eggs and sweet corn stir-fry is a fun and easy dish that combines savory eggs with the natural sweetness of corn. The addition of bell peppers and onions adds flavor and texture, making it a satisfying meal that can be whipped up in no time. This stir-fry is perfect for a Sunday breakfast or brunch, offering a quick, nutritious option that’s both delicious and filling. Whether you enjoy it as-is or add a sprinkle of cheese or hot sauce, this dish is sure to please.

Shakshuka

Shakshuka is a vibrant and flavorful dish of eggs poached in a rich tomato sauce, often spiced with cumin, paprika, and chili flakes. Originating from North Africa and popular in the Middle East, this dish is perfect for a leisurely Sunday breakfast or brunch. The combination of tomatoes, eggs, and spices creates a comforting yet bold meal that pairs wonderfully with crusty bread for dipping.

Ingredients:

• 2 large eggs
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Crusty bread for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the diced tomatoes, cumin, paprika, chili flakes, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
4. Create two wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
5. Garnish with fresh cilantro or parsley and serve with crusty bread for dipping.

Shakshuka is a delicious, hearty dish with rich and complex flavors. The tomato sauce, spiced with cumin, paprika, and chili flakes, provides a perfect base for the eggs to poach in. The runny yolks add a creamy texture that blends beautifully with the spicy tomato sauce. It’s an excellent dish for brunch, offering a filling and satisfying meal that’s perfect for sharing with friends or family. Pair it with bread for the ultimate dipping experience.

Egg and Avocado Breakfast Toast

Egg and avocado breakfast toast is a trendy yet simple dish that combines creamy avocado with a perfectly cooked egg, all served on a toasted slice of bread. This meal is not only delicious but also packed with nutrients, including healthy fats and protein. It’s perfect for a quick Sunday breakfast or brunch when you want something light but filling.

Ingredients:

• 1 large egg
• 1 ripe avocado
• 1 slice whole-grain bread
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Toast the slice of bread to your desired level of crispness.
2. While the bread is toasting, heat a non-stick skillet over medium heat. Crack the egg into the skillet and cook to your preferred doneness (sunny side up, over-easy, or scrambled).
3. In a small bowl, mash the ripe avocado with a fork. Season with salt, pepper, and red pepper flakes if desired.
4. Spread the mashed avocado onto the toasted bread.
5. Top with the cooked egg and garnish with fresh cilantro or parsley.

Egg and avocado breakfast toast is a simple but satisfying meal that delivers a combination of textures and flavors. The creamy avocado adds richness, while the egg provides protein and richness, creating a balanced breakfast. The toast offers a satisfying crunch that contrasts beautifully with the creamy toppings. This dish is perfect for a quick Sunday breakfast, giving you the energy you need to start your day off right.

Mexican Egg Breakfast Tacos

Mexican egg breakfast tacos are a fun and flavorful way to enjoy eggs on a Sunday morning. The combination of scrambled eggs, savory chorizo, and fresh toppings like salsa, avocado, and cilantro creates a fiesta of flavors in every bite. These tacos are quick to make and can be customized with your favorite ingredients for a truly satisfying breakfast.

Ingredients:

• 2 large eggs
• 1/4 cup cooked chorizo (or breakfast sausage)
• 2 small soft corn tortillas
• 1/4 avocado, sliced
• 2 tablespoons fresh salsa
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and scramble the eggs with salt and pepper. Once cooked to your desired consistency, remove from the skillet and set aside.
2. In the same skillet, warm the corn tortillas for about 1 minute on each side until soft and slightly charred.
3. To assemble, place scrambled eggs and cooked chorizo on each tortilla.
4. Top with avocado slices, fresh salsa, and cilantro.
5. Serve immediately and enjoy!

Mexican egg breakfast tacos are a flavorful and satisfying way to enjoy eggs. The spiciness of the chorizo complements the creamy avocado and the freshness of the salsa, while the warm tortillas add a satisfying texture to the dish. These tacos are perfect for a Sunday breakfast, bringing bold flavors and a bit of heat to your morning. You can also add cheese or a drizzle of hot sauce for extra flavor, making this dish highly customizable.

Note: More recipes​ are coming soon!