Scrambled Egg Tacos with Cranberry Salsa

Cranberry Sauce

1. Add the canned cranberry sauce, orange juice, and honey or maple syrup to a blender. Blend until creamy.
2. Transfer to a bowl and set aside to use for tacos.

Tacos

1. Mix cranberry sauce, red onion, jalapeño, cilantro, and lime juice in a small bowl. Stir to combine and set aside.
2. Heat butter or olive oil in a skillet over medium heat. Crack the Eggland’s Best eggs into a bowl, whisk them well, and season with salt and pepper. Pour the eggs into the skillet and gently scramble, cooking until soft and fluffy.
3. Heat the tortillas in a skillet or microwave until warm and pliable.
4. Place a generous portion of scrambled eggs onto each tortilla. Add avocado, spoon the cranberry salsa over the eggs, and top with crumbled feta or goat cheese for a creamy, tangy finish.
5. Serve immediately, and enjoy the sweet-tart cranberry salsa paired with the rich scrambled eggs! These are perfect for a Thanksgiving breakfast or a creative side dish.