Maldon sea salt and freshly ground black pepper, for garnish
In a mixing bowl, whisk eggs and milk well. The more air you can introduce into the mix, the fluffier your scrambled eggs! You can even give them a quick spin with an immersion blender.
In a large skillet, heat butter over medium heat.
When melted, add eggs and fold towards the center (see video). Remove from heat while eggs still look wet to ensure they do not overcook.
Build your breakfast tacos by evenly dividing scrambled eggs amount tortillas. Top with crumbled sausage, cheese, pico de gallo, avocado and jalapeno slices. Add other additional toppings you enjoy.
Garnish with chives, green onions, large flaky salt and freshly ground pepper.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Alternately, you can make these as a breakfast bowl with no tortillas or lettuce. The best lettuce for low carb breakfast tacos is Bibb lettuce, sometimes also labeled at Butter lettuce. Romaine hearts are also a good substitution.