Description
These easy weekend brunch tacos feature impossibly soft, creamy scrambled eggs made with a splash of heavy cream and melted cheddar, all wrapped in warm, pliable flour tortillas. Ready in just 15 minutes, this forgiving recipe is perfect for impressing guests or a quick comfort food dinner.
Ingredients
- 6 large eggs
- 3 tablespoons heavy cream or half-and-half
- 2 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 8–10 small (6-inch) flour tortillas
- Optional toppings: cooked bacon, crumbled chorizo, diced ham, sliced avocado, hot sauce, fresh cilantro, diced tomatoes, sliced jalapeños, sautéed onions
Instructions
- Crack eggs into a mixing bowl. Add heavy cream, a pinch of salt, and plenty of black pepper. Whisk vigorously for 30-45 seconds until bubbles form on top.
- Heat a dry skillet over medium heat. Warm tortillas for 20-30 seconds per side until pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
- In a 10-inch non-stick skillet, melt butter over medium-low heat until foamy but not browned.
- Pour in the egg mixture. Let sit for 10 seconds, then gently push edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges. Repeat every 15-20 seconds until large, soft curds form and eggs look slightly wet.
- When eggs are 90% done, sprinkle shredded cheese over half the scramble. Let sit for 30 seconds to melt, then fold the uncheesy side over the cheesy side. Remove from heat immediately.
- Place a generous scoop of cheesy eggs in the center of a warm tortilla. Add desired toppings (avocado, hot sauce, cilantro, etc.). Fold the bottom up and sides in to assemble.
Notes
For extra creaminess, add 1 tablespoon of cream cheese to the egg mixture before whisking. Cook eggs over medium-low heat to prevent rubberiness. Do not use pre-shredded cheese as anti-caking agents prevent smooth melting. Corn tortillas are brittle and may crack; flour tortillas are recommended for this recipe. Leftovers do not freeze well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 18
Keywords: breakfast tacos, scrambled eggs, brunch, easy breakfast, cheesy eggs, weekend brunch, comfort food, quick meals