Breakfast Tacos with Poblanos, Beans, and Corn

Why This Recipe Works

Here’s our strategy for cooking breakfast for a crowd: Set up shop. We like using a really long serving board here because it functions like an assembly line (tortillas and eggs first, followed by toppings, and finally sauces). But any shape board will do, or even small dishes of toppings set out in a logical layering order. Be sure to keep the tortillas warm (we like to wrap them in a clean dish towel), and leave the eggs in the skillet so as much heat is contained as possible. Get a head start. The no-cook toppings (except for avocados) can be prepared the night before. You can even set everything up on the board, cover it in plastic wrap, and let it sit in your fridge overnight. Mix it up. Take this equation and turn it into a breakfast sandwich bar. Keep the eggs the same, but swap English muffins for tortillas and include different types of toppings like arugula, smoked salmon, prosciutto, sliced cheeses, pesto, aioli, or even chili crisp. Timing is everything. Nothing is worse than cold eggs, so get everything set up before you scramble them. Once you're ready to go, warm the tortillas and set them aside, then scramble the eggs. Let everyone know it's time to eat just before the eggs are finished, so once you set the eggs down people can dig in.