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Cheesy Southwest Breakfast Tacos

Cheesy Southwest Breakfast Tacos

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 tacos


  • 6 small corn tortillas
  • 5 large eggs
  • 1/3 cup cheese, divided
  • 1/3 cup refried beans
  • 1/4 cup pico de gallo
  • 1 tbsp milk, coconut milk, or half and half
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • avocado, sliced thin
  • cilantro, chopped
  • lime, optional


  1. Into a small frying pan over low heat, add 5 large eggs. 

  2. Stir to begin "scrambling" eggs but keep heat on low. (This is key to getting incredibly soft, cheesy eggs!)

  3. Add in milk/cream/non-dairy milk of choice and continue to slowly stir eggs. This will be a continuous process for 8-10 minutes until eggs are completely cooked. 

  4. When eggs are almost done add in 1/6 cup of cheese, salt and pepper. Give everything a good stir and then remove from heat.

  5. With either a new frying pan or the same one just wiped off, add 1-2 corn tortillas at a time and cook over medium heat.

  6. To get the "charred" look which allows your tortillas to become crunchy, heat both sides of the tortilla for 2-3 minutes on each side. Repeat until all tortillas are complete. 

  7. For your refried beans, you can either heat them up in the microwave or over the stove, it is up to your preference.

Southwest Breakfast Taco Prep

  1. To make the tacos, first lay down a tortilla.

  2. Next add a thin layer of refried beans topped with a generous scoop of cheesy eggs.

  3. Top with avocado slice, pico de gallo, extra cheese and cilantro.

  4. Fold in half to create taco, serve & enjoy!