I made Ina Garten's breakfast tacos, and the easy dish took me just 15 minutes

Garten revealed that for each breakfast recipe in the book, she wanted to go back to "classic comfort breakfast foods" that we all love and find "a new, more modern way to prepare each one."

The "Barefoot Contessa" star credits her social-media producer and recipe tester Kristina Feliz Ibarra — who she calls a "great cook" — with the book's recipe for breakfast tacos.

"We were thinking about breakfast recipes and she suggested her favorite breakfast tacos," Garten wrote. "Corn tortillas, scrambled eggs, Monterey Jack cheese, and avocado — who wouldn't want that for breakfast?"

From simple smashed eggs on toast to her microwaveable bacon, egg, and cheddar sandwich, Garten has proved to be a great source of inspiration — especially when it comes to quick breakfasts.

Plus, as a California girl, there are few things I love more than tacos. So I picked up my ingredients and got cooking.

To whip up the tacos for four people, you'll need:

• 8 extra-large eggs
• 8 white-corn tortillas (Garten recommends the 6-inch)
• 6 scallions
• Monterey Jack cheese (grated)
• 1 avocado
• Chipotle hot sauce or Tabasco

Per Garten's recipe, I separated the white and green parts from each scallion and then thinly sliced them.

After cutting my avocado and removing the pit, I carefully scooped each avocado half out of their peel with a spoon before slicing them on a cutting board.

I whisked the eggs together and added two teaspoons of salt for flavor.

I melted some butter in a 9-inch sauté pan that I was going to use for my scrambled eggs. Then I added the white parts of the scallions and sautéed them over medium heat for three to four minutes until they were almost tender.

As they cooked, I heated the cast-iron skillet that I was going to toast the tortillas on.

Garten's recipe says to toast the tortilla for one minute over medium heat once the cast-iron skillet gets very hot. But I found that this was far too long for my stove as my first tortilla burned to a crisp.

I kept a watchful eye on the tortillas, flipping them over when they just started to crisp. Then I sprinkled some of the Monterey Jack cheese on top of each.

Garten recommends letting the cheese melt on the tortilla before transferring it to a plate. Repeat the steps for all eight tacos, placing two tacos on each plate.

I stirred the eggs constantly and let them cook for around five minutes until they looked almost set.

Then I turned off the stove, allowing the residual heat in the pan to finish cooking the eggs before transferring them to a plate.

Per Garten's instructions, I spooned an eighth of the scrambled eggs down the middle of each taco.

Then I added the slices of avocado and the reserved scallion greens.

I loved how fresh Garten's dish looked with the bright-green slices of avocado and scallions, as well as the red dash of Chipotle sauce on top.

And when I checked the clock, I realized it had only taken me about 15 minutes to make breakfast tacos for four people — a huge bonus!

It was time to dig in.

What I loved most about this dish were the scrambled eggs, which were really fluffy and soft. They paired great with the avocado and Chipotle hot sauce.

My mom loved how light the tacos were, although she thought they could use some salsa. We added some tomato and loved the extra flavor it gave each bite, acting almost like a pico de gallo.

I'll also definitely throw in more cheese the next time I make this, either adding it to the eggs or sprinkling more on top of my finished tacos.

Overall, though, I think Garten's breakfast tacos are another great dish to add to your morning repertoire — especially when you want to mix things up.