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Thai Scrambled Egg Tacos

These Thai Scrambled Egg Tacos take creamy scrambled eggs packed with spicy Thai flavors and serve them on tortillas for a breakfast you'll dream about!
Prep Time10 mins
Cook Time5 mins
Total Time18 mins
Course: Breakfast
Cuisine: American, Eclectic, Thai
Keyword: Breakfast Tacos, Spicy Eggs, Thai Breakfast
Servings: 6 small tacos
Author: Sues


  • 8 large eggs
  • 1 Tbsp coconut milk in carton
  • Salt and pepper
  • 2 tsp coconut oil
  • 3 Thai chili peppers diced
  • 1/4 cup chopped tomato
  • 1/4 cup diced red pepper
  • 12 basil leaves roughly chopped
  • 6 small flour or corn tortillas warmed
  • Sriracha sauce if desired
  • Avocados peeled, pitted, and sliced; for serving


  • In a medium-sized bowl, beat eggs with coconut milk and salt and pepper.
  • Heat coconut oil in a medium-sized non-stick skillet over medium-low heat.
  • Add Thai chili peppers to pan and cook for about 2 minutes.
  • Pour eggs into skillet and let sit for a couple seconds. Then, using a spatula, push the eggs from one side of the skillet to the other, back and forth, for 1-2 minutes until eggs are mostly cooked, but just a little runny. Remove skillet from the heat and let sit for another 30 seconds to finish cooking.
  • Stir chopped tomatoes, red pepper, and basil into eggs.
  • Spoon scrambled eggs onto warmed tortillas and top with Sriracha sauce and additional basil.
  • Serve with avocado on side or on top of tacos.