Taco night is a favorite at our house, but there is always more cilantro than we can use. While I have a few other recipes that call for it as garnish, my favorite use is adding it to cumin scrambled eggs in the morning. This breakfast recipe is great for any taco leftover you might have or just for a different take on eggs. The cumin adds a warm flavor to breakfast which is wonderful, especially on snowy winter mornings.
If you have fresh onion and garlic, cook it in a skillet with a bit of avocado oil or lard until soft; your kitchen will smell fantastic. I have used onion powder and garlic powder in the eggs as well, but nothing beats fresh if it is still on hand after your previous night’s taco dinner.
Prep scrambled eggs for your family, adding a dash of paprika and approximately half a teaspoon of cumin per egg to the whisked egg and (almond) milk. If you don’t have fresh, don’t forget to add onion powder and garlic powder as well. I also enjoy a dash of red pepper, but my son finds it too spicy; I just add mine right before serving.
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