Easy Leftover Chicken & Egg Breakfast Tacos – Southern Comfort in Every Bite
Make these quick and easy Leftover Chicken & Egg Breakfast Tacos with rotisserie chicken, scrambled eggs, cheese, and picante sauce. Perfect for a Southern-inspired breakfast!
Equipment
- 1 skillet for scrambling eggs
Ingredients
- 6–8 large eggs, scrambled
- 2 cups leftover rotisserie chicken, shredded
- 2 cups Mexican blend shredded cheese
- 8 flour tortillas (soft taco size)
- 1/2 cup medium picante sauce (or salsa of your choice)
Optional Toppings:
- Black beans or refried beans
- Green chilis or canned Rotel tomatoes
- Fresh avocado slices or guacamole
- Diced onions or bell peppers
- Chopped cilantro or chives
Instructions
- Scramble the Eggs: Crack the eggs into a bowl and whisk them until smooth. In a non-stick skillet over medium heat, scramble the eggs until fluffy and cooked through. Set aside.
- Prepare the Chicken: While the eggs are cooking, warm your leftover rotisserie chicken. You can microwave the shredded chicken for 1–2 minutes or heat it on a baking sheet in the oven at 350°F for 5–10 minutes.
- Assemble the Tacos:Warm the flour tortillas in the microwave or on a skillet for 30 seconds each.Place a scoop of scrambled eggs in the center of each tortilla.Add a generous portion of the shredded chicken on top of the eggs.Sprinkle with the shredded Mexican blend cheese.Drizzle your favorite medium picante sauce or salsa on top.
- Add Your Favorite Toppings: If desired, add black beans, green chilis, diced veggies, or your favorite toppings to make it your own.
- Serve & Enjoy: Fold the tortillas into tacos and serve warm. Enjoy the perfect mix of savory chicken, eggs, cheese, and a little spicy kick from the picante sauce.