Cheesy Breakfast Tacos
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Cheesy Breakfast Tacos

Cheesy Breakfast Tacos

with Charred Veggies, Pico de Gallo & Smoky Crema (2 servings)

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
Prep Time


/ 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


(Contains Eggs)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains Milk)

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery

1 teaspoon

Olive Oil



2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat48 g
Saturated Fat24 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber4 g
Protein25 g
Cholesterol450 mg
Sodium1290 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.



Preheat oven to 400 degrees. Wash and dry all 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 crosswise into strips.


In a small bowl, combine tomato, minced onion, cilantro, and as much lime juice as you like. 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 fully 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 evenly with pepper jack. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these sit in the oven too long. The tortillas 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 to pan; cook, stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.


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