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4.50 from 14 votes

Egg, Green Chile and Cheese Breakfast Tacos

Corn tortillas filled with cheesy scrambled eggs and green chiles, topped with cilantro lime crema.
Prep Time15 minutes
Cook Time5 minutes
Course: Breakfast, Eggs, Tacos + Tostadas
Cuisine: Southwest
Keyword: breakfast tacos, eggs, tacos
Servings: 4 tacos
Author: Danae Halliday

Ingredients

Tacos

  • 4 eggs
  • 1 tablespoon milk
  • 2 ounces diced green chiles, save the remaining 2 ounces chiles for the crema
  • salt, pepper, and hot sauce to taste
  • 2 tablespoons shredded cheddar cheese or Monterey Jack plus extra for topping
  • 4 corn tortillas

Cilantro Lime Crema Ingredients

  • ¼ cup plain Greek yogurt
  • ½ teaspoon lime zest
  • 1 teaspoon lime juice
  • 2 ounces diced green chiles, uses the remainder from the taco filling
  • 1 tablespoon chopped cilantro
  • ½ teaspoon honey
  • ¼ teaspoon cumin
  • pinch garlic powder
  • salt and pepper to taste

Instructions

  • Add all of the Cilantro Lime Crema ingredients to a blender and blend until smooth. Pour the crema into a small bowl, cover and refrigerate until ready to serve.
  • In a medium sized bowl or glass measuring cup, whisk together the eggs, milk, green chiles, salt, pepper and hot sauce.
  • Heat a medium sized skillet sprayed with cooking spray over medium-low heat. Pour in the egg mixture and stir it around constantly with a rubber spatula until your desired consistency is reached. Remove from the heat and stir in the shredded cheese until it melts.
  • Divide the filling evenly into 4 warmed corn tortillas and top with the cilantro lime crema. Serve immediately.

Nutrition

Calories: 156kcal | Carbohydrates: 15g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 221mg | Fiber: 2g | Sugar: 2g