HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Breakfast Tacos
Cheesy Breakfast Tacos

Cheesy Breakfast Tacos

with Charred Veggies, Pico & Crema | 2 servings

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We firmly believe that tacos have a place at every meal, which is why we’re over the moon about this brunchy version. You’ll stuff buttery scrambled eggs into warm, cheesy tortillas, then top them with a refreshing, homemade pico de gallo that couldn’t be easier to throw together. Squeeze with lime, then drizzle with smoky red pepper crema to your heart’s content. Taco-’bout a brunch win.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


1 tablespoon

Southwest Spice Blend

4 unit



6 unit

Flour Tortillas

(ContainsWheat, Soy)

½ cup

Mexican Cheese Blend


4 tablespoon

Sour Cream


2 teaspoon

Smoked Paprika

Not included in your delivery

1 teaspoon

Cooking Oil

Kosher Salt


2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat49 g
Saturated Fat24 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber4 g
Protein29 g
Cholesterol445 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon

Preheat oven to 400 degrees. Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.


In a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine paprika and sour cream. Season with salt and pepper.


Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in Southwest Spice and a splash or two of water until veggies are coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.


Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican cheese. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these bake too long. They should be soft, not crisp.


Crack eggs* into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter in pan used for veggies over medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.


Divide cheesy tortillas between plates; fill with eggs and veggies. Top with pico de gallo and smoky crema. Serve with any remaining lime wedges on the side.