Cheesy Egg & Pepper Tacos with Chipotle Sour Cream
Breakfast

Cheesy Egg & Pepper Tacos

with Chipotle Sour Cream

20 MIN
$8.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Kickstart your day with these zesty breakfast tacos, which bring together soft scrambled eggs, tender aloha (or striped bell) pepper, melty white cheddar, and a spicy chipotle sour cream.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Cheesy Egg & Pepper Tacos with Chipotle Sour Cream
Title
  • 4 Flour Tortillas
  • 4 Pasture-Raised Eggs
  • 1 Aloha Pepper
  • 2 oz White Cheddar Cheese
  • 2 Scallions
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions; separate the white bottoms and hollow green tops. Cut off the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the sour cream and as much of the chile paste as you’d like; season with salt and pepper.

2 Warm the tortillas

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap.

3 Cook the vegetables & eggs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked vegetables and eggs, chipotle sour cream, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Cheesy Egg & Pepper Tacos

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions; separate the white bottoms and hollow green tops. Cut off the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the sour cream and as much of the chile paste as you’d like; season with salt and pepper.

2 Warm the tortillas

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap.

3 Cook the vegetables & eggs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked vegetables and eggs, chipotle sour cream, and sliced green tops of the scallions. Enjoy!

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