Smoked Gouda Breakfast Tacos with Pepper & Guajillo Sour Cream
Breakfast

Smoked Gouda Breakfast Tacos

with Pepper & Guajillo Sour Cream

15 MIN
$13.99 Serves 2-4
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From the Test Kitchen

Start your day off right with these flavorful breakfast tacos, featuring soft flour tortillas filled with bell pepper, cheesy scrambled eggs, smoky guajillo sour cream, and spicy pickled jalapeño.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Smoked Gouda Breakfast Tacos with Pepper & Guajillo Sour Cream
Title
  • 4 Pasture-Raised Eggs
  • 4 Flour Tortillas
  • 2 oz Smoked Gouda Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Scallions
  • 1 Bell Pepper
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, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. In a bowl, combine the guajillo sauce and sour cream.

2 Cook the eggs
In a medium nonstick pan, 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, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.
3 Warm the tortillas
Meanwhile, 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.
4 Assemble the tacos & serve your dish
Assemble the tacos using the warmed tortillas, guajillo sour cream, cooked eggs, sliced green tops of the scallions, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

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Smoked Gouda Breakfast Tacos

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. In a bowl, combine the guajillo sauce and sour cream.

2 Cook the eggs
In a medium nonstick pan, 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, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.
3 Warm the tortillas
Meanwhile, 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.
4 Assemble the tacos & serve your dish
Assemble the tacos using the warmed tortillas, guajillo sour cream, cooked eggs, sliced green tops of the scallions, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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