How to make breakfast tacos:

• Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer!
• Warm a pan to medium heat with some spray oil and add your veggies. Fresh and frozen will take a bit longer to cook/thaw, and your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don't burn.
• While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them.
• When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
• After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you're cooking and warming your tortillas.
• Using the pan you just warmed your taco fillings in, spray again with oil.
• Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don't break when you fold them for tacos.
• To use the tortillas, pull them apart and add your fillings to the damp side/inside. You won't taste anything different, this process just helps your tortillas to stay pliable. 
• You might want to store the cooked corn tortillas the same way you store the egg mixture, and maybe add a few paper towels at the top and bottom of your tortilla stack to absorb some moisture.