Cheesy Breakfast Tacos with Charred Veggies, Pico De Gallo and Smoky Crema

Breakfast tacos are a fantastic way to start the day and this version is packed with flavor and texture. Soft flour tortillas are topped with melted Mexican cheese, then filled with creamy scrambled eggs and smoky charred peppers and onions. A bright, homemade pico de gallo and a tangy smoked paprika crema finish everything off with a burst of freshness.

This recipe comes together in just 30 minutes, making it perfect for a leisurely weekend brunch or a special weekday treat. The combination of buttery eggs, melted cheese and charred veggies is irresistible and the pico and crema add the perfect finishing touches. Serve with lime wedges for an extra pop of citrus.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Dice the tomato. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small bowl, combine the diced tomato, minced onion, cilantro and a squeeze of lime juice to taste. Season with salt and pepper. In another small bowl, mix the smoked paprika with the sour cream. Season with salt and pepper and set aside.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in the Southwest spice blend and a splash of water until the veggies are coated. Season with salt and pepper. Cook until the water has evaporated, 1-2 minutes. Transfer the veggies to a plate and cover to keep warm. Wipe out the skillet.
4. Meanwhile, arrange the tortillas in a single layer on a baking sheet. Sprinkle the Mexican cheese evenly over the tortillas. Bake on the middle rack until the cheese melts, 1-2 minutes. Be careful not to overbake; the tortillas should be soft, not crisp.
5. Crack the eggs into a large bowl and whisk until combined. Season generously with salt and pepper. Melt the butter in the same skillet over medium heat. Add the eggs and cook, gently stirring in a figure-eight pattern, until curds form and the eggs are cooked to your liking. Remove from heat.
6. Divide the cheesy tortillas among plates. Fill with the scrambled eggs and charred veggies. Top with the pico de gallo and a drizzle of smoky crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more delicate. Adjust the baking time as needed.

Can I make the pico de gallo ahead of time?

Absolutely! The pico can be made up to a day in advance and stored in the refrigerator.

What can I substitute for the Southwest spice blend?

You can use a mix of chili powder, cumin, garlic powder and a pinch of cayenne.