2 eggs, plus oil, butter, or cooking spray for scrambling
1/4 cup shredded cheddar
2 tablespoons chopped pickled jalapeños
1/4 of an avocado, sliced
2 corn tortillas
Optional cilantro, for garnish
In a small pan, cook eggs in oil, butter, or cooking spray, stirring frequently while they scramble, on medium-low heat for about 5 minutes. Once eggs are just about done, add in cheddar, and mix it into the scramble.
Set the eggs aside, and on either an open flame or in the small pan, toast the tortillas on medium-high heat for 30-60 seconds per side (you might need to use a bit of cooking spray to get a good toast on the tortillas). Build the breakfast tacos by adding eggs, then avocado, then jalapeños to each tortilla. Top them with optional cilantro, if desired, then serve.