Introduction
Start your day off right with a delicious twist on breakfast! These crispy cheesy breakfast tacos are filled with fluffy scrambled eggs, fresh pico de gallo, and a gooey layer of sharp cheddar cheese. Perfect for a weekend brunch or anytime you want to indulge, this recipe is easy to make and packed with flavor.
Detailed Ingredients with measures
1 pint cherry tomatoes, quartered
½ sweet onion, diced
¼ cup cilantro, chopped
1 lime, juiced
1 avocado, cubed
1 tablespoon unsalted butter
6 large eggs
1 tablespoon cream
Kosher salt and pepper, to taste
3 green onions, thinly sliced
8 small (4-inch) flour tortillas
8 ounces sharp cheddar cheese, freshly grated
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
8 tacos
Instructions
1. **Prepare the Pico de Gallo:**
In a large bowl, combine the quartered cherry tomatoes, diced sweet onion, and chopped cilantro. Squeeze the juice of one lime over the mixture and season with a generous pinch of kosher salt and freshly ground black pepper. Stir to combine and set aside. Just before serving, gently fold in the cubed avocado to maintain its texture.
2. **Scramble the Eggs:**
In a medium bowl, whisk together the large eggs and cream until well combined. Season the mixture with a pinch of kosher salt and freshly ground black pepper. Melt the unsalted butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Add the thinly sliced green onions. Cook, stirring gently, until the eggs are softly scrambled and just set. Remove from heat and transfer the scrambled eggs to a bowl; cover to keep warm.
3. **Assemble the Crispy Cheesy Tacos:**
Wipe the skillet clean and return it to medium heat. For each taco, sprinkle a portion of the freshly grated sharp cheddar cheese directly onto the skillet, forming a circle approximately the size of the flour tortillas. Allow the cheese to melt and begin to bubble, forming a crispy layer. Place a flour tortilla on top of the melted cheese, pressing down gently to adhere. Once the cheese has formed a crispy crust and adheres to the tortilla, carefully flip the tortilla so the cheese side is facing up. Spoon a portion of the scrambled eggs onto one half of the tortilla. Add a spoonful of the prepared pico de gallo over the eggs. Fold the tortilla in half to enclose the filling, pressing gently to seal. Repeat the process with the remaining tortillas and fillings.
4. **Serve:**
Serve the crispy cheesy breakfast tacos immediately while warm. Enjoy your delicious meal!
Detailed Directions and Instructions
Prepare the Pico de Gallo:
In a large bowl, combine the quartered cherry tomatoes, diced sweet onion, and chopped cilantro. Squeeze the juice of one lime over the mixture and season with a generous pinch of kosher salt and freshly ground black pepper. Stir to combine and set aside. Just before serving, gently fold in the cubed avocado to maintain its texture.
Scramble the Eggs:
In a medium bowl, whisk together the large eggs and cream until well combined. Season the mixture with a pinch of kosher salt and freshly ground black pepper. Melt the unsalted butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Add the thinly sliced green onions. Cook, stirring gently, until the eggs are softly scrambled and just set. Remove from heat and transfer the scrambled eggs to a bowl; cover to keep warm.
Assemble the Crispy Cheesy Tacos:
Wipe the skillet clean and return it to medium heat. For each taco, sprinkle a portion of the freshly grated sharp cheddar cheese directly onto the skillet, forming a circle approximately the size of the flour tortillas. Allow the cheese to melt and begin to bubble, forming a crispy layer. Place a flour tortilla on top of the melted cheese, pressing down gently to adhere. Once the cheese has formed a crispy crust and adheres to the tortilla, carefully flip the tortilla so the cheese side is facing up. Spoon a portion of the scrambled eggs onto one half of the tortilla. Add a spoonful of the prepared pico de gallo over the eggs. Fold the tortilla in half to enclose the filling, pressing gently to seal. Repeat the process with the remaining tortillas and fillings.
Serve:
Serve the crispy cheesy breakfast tacos immediately while warm. Enjoy your delicious meal!
Notes
Ingredient Substitutions:
Feel free to substitute any ingredients based on your preferences. For a spicy kick, add diced jalapeños to the pico de gallo or into the scrambled eggs.
Cooking Tips:
Ensure the skillet is adequately heated before adding the cheese for optimal crispiness. Use a non-stick skillet to prevent the cheese from sticking.
Serving Suggestions:
These tacos are great on their own but can be served with salsa, hot sauce, or additional lime wedges for extra flavor.
Cook Techniques
Preparing Pico de Gallo
In this technique, combine fresh ingredients like quartered cherry tomatoes, diced sweet onion, and chopped cilantro in a bowl. Squeeze lime juice over the mixture and season with kosher salt and black pepper, stirring to blend flavors. Just before serving, fold in cubed avocado to preserve its texture.
Scrambling Eggs
Whisk together large eggs and cream, season with salt and pepper, and cook in a non-stick skillet with melted unsalted butter over medium-low heat. Stir gently until the eggs are softly scrambled and just set, then remove from heat and keep warm.
Assembling Crispy Cheesy Tacos
Melt grated cheddar cheese in a skillet to form a crispy layer, then place a flour tortilla on top, flipping until the cheese adheres. Fill with scrambled eggs and pico de gallo, fold, and seal gently. Repeat for remaining tortillas.
Serving
Serve the tacos warm, fresh from the skillet, for an enjoyable and crispy breakfast experience.
FAQ
Can I use different types of cheese for these tacos?
Yes, you can substitute sharp cheddar with other cheeses like Monterey Jack, pepper jack, or any favorite melting cheese.
How can I make this recipe vegetarian?
The recipe is already vegetarian-friendly as it does not contain meat. Just ensure no meat-based ingredients are included in the pico de gallo.
What can I do with leftover pico de gallo?
Leftover pico de gallo can be stored in the refrigerator and used as a topping for salads, grilled meats, or as a dip for chips.
Can I prepare the pico de gallo in advance?
Yes, you can prepare pico de gallo ahead of time; just add avocado right before serving to keep it fresh.
What alternative ingredients can replace eggs in this recipe?
For a vegan option, you can use scrambled tofu or chickpea flour as an egg substitute.
How do I store leftovers?
Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
Conclusion
These crispy cheesy breakfast tacos are a delightful way to start your day. The combination of fluffy scrambled eggs, fresh pico de gallo, and a crispy cheese shell creates a satisfying meal that is both hearty and flavorful. With a touch of lime and creamy avocado, each bite is a burst of freshness. Perfect for brunch or a quick breakfast, these tacos will surely impress anyone you serve them to.
More recipes suggestions and combination
Vegetable Omelette Tacos
Use a variety of vegetables such as bell peppers, spinach, and mushrooms in place of the pico de gallo for a hearty veggie-filled taco option.
Spicy Chorizo Breakfast Tacos
Add crumbled chorizo to the scrambled eggs for a spicier twist on this breakfast staple. Top with avocado and green salsa for added flavor.
Caprese Tacos
Replace scrambled eggs with fresh mozzarella, basil, and sliced tomatoes for a Caprese-inspired taco. Drizzle with balsamic glaze for a sweet finish.
Breakfast Burrito Bowl
Skip the tortillas and layer the scrambled eggs, pico de gallo, and cheese in a bowl. Serve with tortilla chips for a deconstructed taco experience.
Sweet Potato Hash Tacos
Add roasted sweet potatoes and black beans to the taco filling for a nutritious and delicious twist that pairs wonderfully with the pico de gallo.
