Crunchy Breakfast Tacos

As most of you know, BFD (Breakfast for Dinner) is a BFD around here!  And, when tacos are involved, it’s next level.  Our delicious crunchy breakfast tacos come together super fast, couldn’t be easier and are great delight for the entire family!

Print Recipe Pin Recipe Save Recipe
No ratings yet

Crunchy Breakfast Tacos

Keyword: Breakfast Favorites, Easy Lunch, Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 12 eggs
  • 2/3 cup heavy whipping cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp unsalted butter
  • 12 tortillas roughly 8” in diameter
  • 6 oz queso fresco or cotija cheese crumbled
  • 1 cup black beans drained
  • 3 scallions diced
  • Hot sauce optional

To Serve:

  • Grape tomatoes chopped
  • 1/2 cup cilantro roughly chopped
  • 2-3 scallions chopped
  • Cilantro Crema see recipe below

Cilantro Jalapeño Crema:⁣

  • 1 bunch fresh cilantro stems removed⁣
  • 1/2 jalapeno remove seeds if you want it less hot⁣
  • 2/3 cup sour cream⁣
  • 2/3 cup avocado mayonnaise ⁣
  • Juice of 1 lime⁣
  • Pinch of salt⁣


  • Whisk together eggs, heavy cream, salt and pepper in a large bowl.  Whisk vigorously until well combined and frothy.
  • Heat a large skillet over medium low heat.  Melt butter.  Add egg mixture.  Cook over low to medium low heat until barely set and still slightly loose.  While cooking, use spatula to pull frequently from edges so eggs don’t overcook.  Low and slow is essential here as they will bake more in the oven.
  • Preheat oven to 350 degrees.
  • Spray baking sheet with nonstick spray or line with parchment paper.  Spread out tortillas.  Evenly distribute eggs amongst tortillas, only covering one half of each tortilla so they can be easily folded for cooking.  Top with black beans, scallions and half of the queso fresco.  Drizzle with hot sauce, if desired.  Gently fold the tortillas in half.  Spray with nonstick spray or drizzle gently with olive oil.
  • Bake tacos 7-8 minutes, broiling last 30-60 seconds to crisp.
  • Garnish with extra cheese, cilantro, scallions and tomatoes.

Cilantro Jalapeño Crema:⁣

  • In a food processor, combine all ingredients for cilantro jalapeño crema and process until smooth.


I really like to use uncooked tortillas as an option here.  It allows them to nicely warm in the oven and not overcook.  Should you choose an uncooked option, they may require a few extra minutes to bake. Serves 6, 2 tacos each.
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more