Step 1: Reheat the Carnitas

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add 2 cups of cooked carnitas and cook for 3-5 minutes, stirring occasionally, until heated through and slightly crispy on the edges.
• Remove from the skillet and set aside.

Step 2: Scramble the Eggs

• In a bowl, crack 4 large eggs, season with salt and pepper, and whisk until smooth.
• In the same skillet (no need to wash it!), melt 2 tablespoons of butter over medium-low heat.
• Pour in the whisked eggs and let them sit for a few seconds. Gently stir with a spatula, folding the eggs until they’re soft, fluffy, and just set.

Step 3: Warm the Tortillas

• While the eggs are cooking, warm 4 small tortillas in a dry skillet or microwave for 20 seconds wrapped in a damp paper towel.
• Keep them covered to stay warm and pliable.

Step 4: Assemble Your Breakfast

• Lay out the warmed tortillas on plates.
• Divide the reheated carnitas evenly among the tortillas.
• Top with the scrambled eggs, sliced avocado, salsa, and a sprinkle of shredded cheese.
• Garnish with fresh cilantro and a squeeze of lime juice if desired.

Step 5: Serve and Enjoy!