For Cinco de Mayo: How Sweet Eats Crispy Cheesy Breakfast Tacos with Carnitas {So good and easy}!

Doesn't everyone want to wake up to a breakfast taco crisped up with crunchy fried cheese?

This looks like it takes a lot of effort and it does not! All you need to do is scramble some eggs. Make a quick pico de gallo and chunk up some avocado. Or, make this however you wish. Buy some pico and guacamole if you want to make things easier on yourself.

After you scramble your eggs, all you need to do is put some grated cheese in your skillet and let it start melting before topping it with a flour tortilla, fill the tortilla with more cheese, scrambled egg, any kind of meat or veggie. Like I said, make it whatever you want!

Let the cheese underneath cook and crisp and let the insides cook, warm through, and melt. Then fold the taco in half, crisp up both sides (it helps you have a really good pan that is either cast iron or nonstick), and serve! Top with whatever toppings float your boat. 

We had carnitas the night before, so I added some carnitas to my scrambled eggs and I already had homemade pico de gallo, cilantro, red onion, and guacamole on hand for topping.

This makes for a delightful weekend breakfast and one that I will make again and again! 

Crispy Cheesy Breakfast Tacos

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4, depending

1 pint cherry tomatoes, quartered

1/2 sweet onion, diced

1/4 cup cilantro, chopped

1 lime, juiced

1 avocado, cubed

1 tablespoons butter

6 large eggs

1 tablespoon milk or cream

salt and pepper, to taste

3 green onions, thinly sliced

8 small (4-inch) flour tortillas

8 ounces sharp cheddar cheese, freshly grated

In a large bowl, combine the tomatoes, onion, cilantro, lime juice and a big pinch of salt and pepper. Set aside - don't add the avocado until right before serving.

Heat the butter in a large skillet over medium-ow heat. Whisk together the eggs, cream and a big pinch of salt and pepper until combined. Whisk in the green onions. Swirl the melted butter around the pan and pour the eggs in the skillet. Add carnitas, salsa, or whatever you desire. Push gently with a spatula often, until the eggs are cooked to your liking. Transfer to a bowl.

Keep the same skillet over medium heat. To make the tacos, sprinkle cheddar in the skillet. You want enough cheddar to essentially cover the outside circumference of your tortilla. The cheese should start to melt right away. Place your tortilla directly on top of the cheese.  Add another bit of cheese to the inside of the tortilla. Top with scrambled egg mixture. Let the tortilla cook until the cheese is golden and getting crispy on the outside edges. Fold the tortilla in half and make sure each side of the tortilla is golden and crispy cheesy goodness!

Put the taco on a serving plate and garnish with pico de gallo, onions, cilantro, avocado or guacamole.  

April IHCC Potluck!