Scrambled Egg & Tomatillo Tacos with Cheese, Onion & Radishes
Breakfast

Scrambled Egg & Tomatillo Tacos

with Cheese, Onion & Radishes

15 MIN
$9.99 Serves 2-4
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

These zesty breakfast tacos showcase our bright tomatillo sauce in two ways: half is used to dress crisp radishes, while the other half is mixed with creamy mayo and drizzled on top—providing creamy contrast to the rich filling of scrambled eggs, onion, and cheddar cheese.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Scrambled Egg & Tomatillo Tacos with Cheese, Onion & Radishes
Title
  • 4 Flour Tortillas
  • 4 Pasture-Raised Eggs
  • 1 Red Onion
  • 3 oz Radishes
  • 2 oz White Cheddar Cheese
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash, dry, and thinly slice the radishes. Place in a bowl; add half the tomatillo sauce and season with salt and pepper. Stir to coat. Halve, peel, and thinly slice the onion. 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 remaining tomatillo sauce and mayonnaise; season with salt and pepper.

Cook the onion & eggs
2 Cook the onion & eggs

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring constantly, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined.

Warm the tortillas & serve your dish
3 Warm the tortillas & serve your dish

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked onion and eggs, dressed radishes, and tomatillo mayo. Enjoy!

Tips from Home Chefs

Scrambled Egg & Tomatillo Tacos

Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash, dry, and thinly slice the radishes. Place in a bowl; add half the tomatillo sauce and season with salt and pepper. Stir to coat. Halve, peel, and thinly slice the onion. 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 remaining tomatillo sauce and mayonnaise; season with salt and pepper.

2 Cook the onion & eggs

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring constantly, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined.

Cook the onion & eggs
Warm the tortillas & serve your dish
3 Warm the tortillas & serve your dish

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked onion and eggs, dressed radishes, and tomatillo mayo. Enjoy!

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