Egg, Green Chile and Cheese Breakfast Tacos Recipe


3 whole Eggland’s Best eggs + 1 egg white
1 tablespoon milk
½ of a 4 ounce can diced green chiles, save the remaining chiles for the crema
Salt, pepper and hot sauce to taste
2 tablespoons shredded cheddar or Monterey Jack cheese plus extra for topping
4 corn tortillas
Cilantro Lime Crema Ingredients
¼ cup plain non-fat Greek yogurt
½ teaspoon lime zest
1 teaspoon lime juice
½ of a 4 ounce can diced green chiles, uses the remainder from the taco filling
1 tablespoon cilantro leaves, chopped
½ teaspoon honey
¼ teaspoon cumin
pinch of garlic powder
salt and pepper to taste

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

Original recipe and more pictures visit: Egg, Green Chile and Cheese Breakfast Tacos @

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel