Cheesy Egg & Pepper Tacos with Chipotle Sour Cream
Breakfast

Cheesy Egg & Pepper Tacos

with Chipotle Sour Cream

20 MIN
$8.99 Serves 2-4
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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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Nutrition Label
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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
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

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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