Breakfast tacos! Eat them for breakfast, lunch, or dinner — any time is good for a FRIED CHEESE corn tortilla!
This is our family-favorite recipe for simple, but irresistible breakfast tacos! We make them 2-3 times a month!
Tacos are delicious any way you spin it: chicken tacos, beef tacos, crunchy tacos, soft tacos…the list goes on and on! So it’s no surprise that this scrambled egg breakfast tacos recipe is a huge hit with my family and friends!
But want to know what makes these the absolute best breakfast tacos?
The secret lies in the fried cheese corn tortilla. Yep, that’s right! For this recipe, I decided to fry up some Monterey jack cheese and then melt it onto the outside of the corn tortilla.
It really makes all the difference in texture and flavor! The result is cheesy, crunchy, salty, and incredible!
These easy breakfast tacos can be modified in countless ways. Add in breakfast potatoes, hash browns bacon, breakfast sausage, salsa, hot sauce — any of your favorite toppings will work!
It’s hard to mess up a a taco as good as this, but I really love the simple combination of eggs, avocado, green onions, and fried cheese.
Make this breakfast taco recipe for a weekend brunch, weekday lunch, or quick dinner. Once you try them, I’m certain this delicious way to make tacos will be on repeat at your house!
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Why You’ll Love This Recipe
- Crispy, gooey fried cheese tortilla
- Easy to make
- Versatile and customizable
- Great for any meal of the day
For more breakfast favorites, try these banana pancakes, grits and eggs, sausage hashbrown breakfast casserole and vegetable frittata.
You also might like this collection of gluten-free breakfast ideas and starbucks gluten-free.
Ingredients You’ll Need
Here’s what you’ll need to make this egg breakfast taco recipe:
- Eggs: I like to scramble eggs in a seperate bowl and then add them to the skillet. Cook low and slow for creamy, soft scrambled eggs! You could also use a mixture of egg whites and yolks to reduce the fat and calories, if you prefer.
- Avocado: Avocado is an essential taco topping, in my opinion! You could also mash them to make guacamole — but I think simple avocado chunks or slices work great.
- Monterey jack cheese: Fried Monterey jack cheese is what makes this recipe so amazing! You could also use quesadilla cheese or Mexican blend.
- Corn tortillas: Be sure to use corn tortillas if you want to keep this recipe gluten-free. I prefer them to a flour tortilla for this recipe anyway!
- Green onions: This recipe uses both the white and green parts of the onions.
- Butter: I like to use salted butter for this recipe. It’s more complex and adds depth of flavor. Check out this article on is butter gluten-free.
- Salt and pepper: Salt and pepper is all you need to season this simple recipe!
These tacos are naturally gluten-free! You also might like these gluten-free waffles, gluten-free donuts and gluten-free scones.
How to Make This Recipe
- In a small nonstick skillet over medium-low heat, melt the butter and then add the white part of the green onions with a pinch of salt. Cook for 3-4 minutes until tender.
- In a small bowl, whisk the eggs with ½ teaspoon salt until totally smooth. (Sometimes I give the eggs a quick whirl in the blender to do this.)
- Add the eggs to the skillet with the green onions and cook for 5 minutes until almost set. Turn off the heat and let the residual heat finish cooking the eggs.
- Meanwhile, heat a large skillet over medium-high heat. Add a small handful (about 3 tablespoons) of Monterey jack cheese into a 6-inch circle. (You might be able to fit a few tortillas at a time). Cook until the cheese is crispy and golden, wiping out any grease from the pan as needed.
- Place a corn tortilla on top of the cheese, flip, and cook for 30 seconds to warm the other side. Repeat with the remaining tortillas.
- Fill the crispy cheese tortillas with scrambled eggs. Top with green onions, diced avocado, and hot sauce. Top with a little freshly cracked pepper and squeeze with lime wedges. Serve immediately and enjoy these tasty breakfast tacos!
Storage Instructions
These tacos are best enjoyed immediately after preparing. I don’t recommend storing and reheating the fried corn tortillas. Likewise, eggs usually taste best when made right before eating, but you can store leftover scrambled eggs in the fridge, if you prefer. I like to make another batch of warm tortillas right before you eat leftovers.
FAQs
Many people say breakfast tacos were invented in Texas. They’re a product of “Tex Mex” food that is popular in Austin and San Antonio. However, these days, people enjoy breakfast tacos all over the U.S.
In northern Mexico, breakfast tacos are referred to as “tacos de guisados.” In Texas, certain regions make a breakfast taco called a “migas taco,” which is made by scrambling eggs with tortilla chip pieces, onion, peppers, and cheese.
Breakfast tacos are a hearty and well-balanced meal for any time of day. Eggs are full of protein and healthy fats, while toppings like peppers, onions, and avocado contain nutrients and minerals.
Expert Tips & Tricks
- I like to scramble eggs in a separate bowl and then add them to the skillet. Cook low and slow for creamy, soft scrambled eggs! You could also use a mixture of egg whites and yolks to reduce the fat and calories, if you prefer.
- These easy breakfast tacos can be modified in countless ways. Add in breakfast potatoes, hash browns bacon, breakfast sausage, salsa, hot sauce — any of your favorite toppings will work! You could also add sour cream, pico de gallo, fresh salsa, red bell pepper, or green pepper.
- Be sure to separate the white and green parts of the green onions. I like to sautee the white parts, which are more intensely flavored. The green parts are milder in flavor and make a great topping!
- Watching your carbs? You could use low-carb tortillas for this recipe, or even use the fried cheese alone as the tortilla.
MORE BREAKFAST FAVORITES
I hope you love this recipe as much as we do! If you try these breakfast tacos, be sure to leave me a comment/rating below. I’d love to hear from you!
Breakfast Tacos (Crispy Cheese!)
Ingredients
- 2 tablespoons salted butter
- 4 green onions very thinly sliced, white and green parts separated
- 8 large eggs
- Salt and pepper
- 8 ounces Monterey jack cheese grated
- 8 corn tortillas
- 1 large ripe avocado small dice
- Hot sauce I like Tabasco or Choula
- Freshly cracked pepper
Instructions
- In a small nonstick skillet over medium-low heat, melt the butter and then add the white part of the green onions with a pinch of salt. Cook for 3-4 minutes until tender.
- In a small bowl, whisk the eggs with ½ teaspoon salt until totally smooth. (Sometimes I give the eggs a quick whirl in the blender to do this.)
- Add the eggs to the skillet with the green onions and cook for 5 minutes until almost set. Turn off the heat and let the residual heat finish cooking the eggs.
- Meanwhile, heat a large skillet over medium-high heat. Add a small handful (about 3 tablespoons) of Monterey jack cheese into a 6-inch circle. (You might be able to fit a few tortillas at a time). Cook until the cheese is crispy and golden, wiping out any grease from the pan as needed. Then place a corn tortilla on top of the cheese, flip, and cook for 30 seconds to warm the other side. Repeat with the remaining tortillas.
- Fill the crispy cheese tortillas with scrambled eggs. Top with the green onions, diced avocado and hot sauce. Top with a little freshly cracked pepper. Serve immediately and enjoy!
Notes
- I like to scramble eggs in a separate bowl and then add them to the skillet. Cook low and slow for creamy, soft scrambled eggs! You could also use a mixture of egg whites and yolks to reduce the fat and calories, if you prefer.
- Add in breakfast potatoes, hash browns bacon, breakfast sausage, salsa, hot sauce — any of your favorite toppings will work! You could also add sour cream, pico de gallo, fresh salsa, red bell pepper, or green pepper.
- Be sure to separate the white and green parts of the green onions. I like to sauté the white parts, which are more intensely flavored. The green parts are milder in flavor and make a great topping!
- Watching your carbs? You could use low-carb tortillas for this recipe, or even use the fried cheese alone as the tortilla.
Okay, I’ve been making breakfast tacos for years but the fried cheese corn tortilla put this recipe over the top! My family told me I’m only allowed to make *these* breakfast tacos from now on. 🙂
I used flour instead of corn tortillas and they were a huge hit! That crunchy cheese on the outside is my favorite part. So, so good!
Taco Tuesday just got better!! Now, we can eat tacos all day!! These are delicious!!