Breakfast Tacos with Crispy Cheesy Tortillas

Breakfast tacos are always a good idea, especially when you add a crispy cheesy tortilla to the mix! Soft scrambled egg plus a fresh tomato avocado salsa are stuffed into crispy, crunchy cheesy tortillas. Breakfast never looked so good!

Breakfast Tacos with Crispy Cheesy Tortillas

We’re taking the humble breakfast taco and adding a new layer of cheesy goodness by frying the tortillas in crispy cheese. Pair that goodness with a protein-packed scrambled egg and a fresh salsa, and breakfast just leveled up!

Our Pasture Raised Organic eggs are delicious! These eggs come exclusively from hens who enjoy the many benefits of sunshine, fresh air and water, and lots of room to roam on family farms.

Let’s transform these healthy and nutritious ingredients into an epic breakfast!

What you need for cheesy crispy breakfast tacos

• 8 Pasture Raised Organic Eggs

• ½ tsp sea salt and pepper

• avocado oil, for cooking

• 1 cup cherry tomatoes, quartered

• 1 ripe avocado, diced

• 1 tbsp fresh lime juice

• 2 tbsp cilantro, minced

• 1 cup cheddar cheese, shredded

• 8 corn tortillas

How to make make them

1. Crack the eggs in a large bowl, add salt and pepper, and slightly break up the egg yolks.

2. Heat a large non-stick skillet over medium heat and add oil when hot. Pour in the eggs and stir often, scrambling the eggs. Continue to cook until there are no more visible liquid eggs, but the eggs are not dry. Set aside while you prepare the other items.

3. Make the tomato and avocado salsa by combining the chopped tomatoes, avocado, lime juice, and cilantro in a bowl. Season with a pinch of sea salt and pepper.

4. In a smaller non-stick skillet, heat over medium heat and add 2 tablespoons of the shredded cheese once hot, then place 1 tortilla over the top of it. Cook for 1-2 minutes, until the cheese gets crispy, then flip. Cook for 1 minute, then flip the tortilla back over and add ⅛ of the scrambled eggs and the tomato/avocado salsa on one side of the tortilla. Fold over the half with no filling, and remove from the pan. Repeat with the remaining tortillas and scrambled eggs, and enjoy!

How to store

All the components in these breakfast tacos can be prepped in advance. Cook the eggs slightly less if you plan to warm them in a skillet later so as to not be left with dry eggs.

The crispy cheesy tortillas can be prepped, stored in an airtight container in the fridge, then crisped in a skillet before warming.

The tomato/avocado mixture can also be prepared in advance, however, you’ll want to add extra lime juice to prevent the avocado from browning or simply wait to add to the avocado until right before serving.

Would you try these crispy cheese breakfast tacos? If you do, tag us @chinovalleyranchers on Instagram!