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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Long Green Pepper
Southwest Spice Blend
Flour Tortillas(ContainsWheat, Soy)
Mexican Cheese Blend(ContainsMilk)
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.