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10-Minute Cheesy Egg Breakfast Tacos
Crispy on the outside and incredibly creamy inside, these breakfast tacos change the morning game. Whisking a rich three-cheese sauce directly into the eggs creates a soft, luxurious scramble that pairs beautifully with fresh green onions. You'll scoop those tender eggs into warm shells and finish them with a generous handful of spicy Monterey Jack. They're fast enough for a busy Tuesday but feel special enough for a lazy Sunday brunch.
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
- 1Warm the stand-up taco shells according to the package instructions so they're ready when the eggs finish.
- 2Whisk the eggs and the three-cheese cooking sauce together in a medium bowl until fully combined. Stir in the sliced green onions.
- 3Melt the butter in a 10-inch nonstick skillet over medium heat until it just starts to sizzle, then pour the egg mixture directly into the pan.
- 4Watch 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. Don't stir constantly. Letting the eggs sit briefly creates larger, fluffier curds.
- 5Continue cooking for 3 to 4 minutes until the eggs are thick but still soft and moist.
- 6Fill each warmed taco shell with about a quarter cup of the scrambled eggs, then sprinkle two tablespoons of the shredded Monterey Jack cheese over the top.
Notes
- Toppings: Top the finished tacos with sliced avocado, fresh salsa, and a dollop of sour cream.
- Swap: If you can't find three-cheese cooking sauce, use a splash of heavy cream and a handful of shredded cheddar.
- Prep: Chop the green onions and grate the cheese before you start cooking. Eggs cook fast, so you'll want everything ready to go.