Crispy Cheesy Breakfast Tacos
These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it's filled with scrambled eggs and pico de gallo. It's wonderful!
Ingredients
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- 1 avocado, cubed
- 1 tablespoons unsalted butter
- 6 large eggs
- 1 tablespoons cream
- kosher salt and pepper
- 3 green onions, thinly sliced
- 8 small (4-inch) flour tortillas
- 8 ounces sharp cheddar cheese, freshly grated
Instructions
- In a large bowl, combine the tomatoes, onion, cilantro, lime juice and a big pinch of salt and pepper. Set aside - don’t add the avocado until right before serving.
- Heat the butter in a large skillet over medium-low heat. Whisk together the eggs, cream and a big pinch of salt and pepper until combined. Whisk in the green onions. Swirl the melted butter around the pan.
- Pour the eggs in the skillet. Push gently with a spatula often, until the eggs are cooked to your desired liking. Transfer them to a plate or bowl.
- Keep the same skillet over medium heat. To make the tacos, sprinkle ½ ounce of cheddar in the skillet, roughly the same size as your tortilla. It should start to melt right away. Place your tortilla directly on top of the cheese.
- Add another ½ ounce of cheese to the tortilla. Top with the scrambled eggs. Let the tortilla cook until the cheese is golden and getting crisp on the outside edges.
- Add a sprinkle of the pico de gallo to the scrambled eggs. Or you can use it as topping.
- Fold the tortilla in half. Transfer from the skillet with a spatula to a plate. Serve with more of the pico and a squeeze of lime.
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