Classic Breakfast Tacos with Scrambled Eggs

**1. Prepare Scrambled Eggs:** In a medium bowl, whisk the 8 large eggs with 1 tablespoon of milk (optional, for creamier eggs), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.

Heat 1 tablespoon of butter or cooking oil in a large non-stick skillet over medium-low heat. Pour in the egg mixture. Cook, stirring gently and continuously with a spatula, until the eggs are set but still moist and fluffy. Remove from heat immediately to prevent overcooking.

**2. Warm Tortillas:** While the eggs are cooking, warm the tortillas. You can do this in several ways: a) Quickly heat them directly over a gas flame for 10-15 seconds per side until lightly charred and pliable; b) Wrap them in a damp paper towel and microwave for 30-60 seconds; or c) Heat them in a dry skillet over medium heat for about 30 seconds per side until soft and warm.

**3. Prepare Optional Fillings:** If using optional fillings like cooked bacon, sausage, or potatoes, ensure they are cooked and ready before assembling the tacos.

**4. Assemble Tacos:** Lay out the warm tortillas. For each taco, spoon a generous portion of the scrambled eggs onto the center of the tortilla. Sprinkle with shredded cheese. If using, add cooked breakfast meat, diced potatoes, or black beans.

**5. Add Toppings & Serve:** Top with fresh ingredients like diced avocado, pico de gallo, or fresh cilantro. Drizzle with your favorite salsa or hot sauce, and a dollop of sour cream if desired. Fold or roll the tacos and serve immediately.

Note: Breakfast tacos are highly customizable! Feel free to mix and match fillings and toppings based on your preference.