1 / 1
Cheesy Egg Breakfast Tacos
These cheesy egg breakfast tacos are a fast and satisfying way to start the morning. A rich three-cheese sauce gets whisked directly into the eggs to create a creamy scramble. Sliced green onions add a fresh bite to balance the rich dairy. The soft, moist eggs are scooped into crispy taco shells and topped with spicy Monterey Jack cheese. They make a perfect quick breakfast or a fun weekend brunch option.
Ingredients
- 4 eggs
- ¾ cup creamy three-cheese cooking sauce (from 18-oz can)
- ¼ cup sliced green onions (4 medium)
- 2 tablespoons butter
- 8 taco shells that stand on their own (from 4.7-oz box)
- 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
Instructions
- 1Whisk the eggs and the three-cheese cooking sauce together in a medium bowl until fully combined. Stir in the sliced green onions.
- 2Melt the butter in a 10-inch nonstick skillet over medium heat until it just starts to sizzle. Pour the egg mixture directly into the pan.
- 3Watch for the eggs to begin setting around the edges and bottom. Use a spatula to gently lift the cooked parts, allowing the raw egg to run underneath. Do not stir constantly.
- 4Continue cooking for 3 to 4 minutes until the eggs are thick but still soft and moist.
- 5Warm the stand-up taco shells according to the package instructions.
- 6Fill each warmed taco shell with about a quarter cup of the scrambled eggs. Sprinkle two tablespoons of the shredded Monterey Jack cheese over the top of each taco.