Eggs are my go-to breakfast. I eat them almost every morning, usually in the form of an omelet, and often snack on them hard-boiled in the afternoon. But my favorite way to enjoy them? Tucked into a warm tortilla. Ever since my first breakfast taco in Austin years ago, I’ve been hooked—something so simple, yet so incredibly delicious.
Eggs keep me full longer than any other breakfast, they’re packed with protein, and they always taste great. These tacos take them to the next level, especially with a drizzle of cilantro lime crema. While optional, the crema adds a bright, creamy contrast that reminds me of those first Austin tacos. Made with Greek yogurt, it’s light, tangy, and easy to prep ahead—it’ll last for several rounds of tacos.
If you’re stuck in an egg-and-toast routine, shake things up with these bold, flavor-packed breakfast tacos. 
How to Make Green Chile and Egg Breakfast Tacos
1. Prepare the Cilantro Lime Crema
- Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.
- Blend until smooth and creamy.
- Transfer to a small bowl, cover, and refrigerate until ready to serve.
2. Make the Scrambled Egg Filling
- In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.
- Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.
- Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.
- Remove from heat and stir in shredded cheese until melted.
3. Warm the Tortillas
- Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.
4. Assemble the Tacos
- Divide the egg filling evenly between the 4 tortillas.
- Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.
- Serve immediately.
Recipe Tips
How to Get the Best Flavor
- Use fire-roasted green chiles for a smokier depth of flavor.
- Freshly shredded cheese melts better than pre-shredded cheese, which contains anti-caking agents.
- Toast the tortillas for a slight char, which enhances their texture and flavor.
Adjusting Heat & Flavor
- For milder tacos, reduce or omit the hot sauce.
- For spicier tacos, use a hotter variety of green chiles or add diced jalapeños to the egg mixture.
- Try pepper jack cheese instead of cheddar for a little extra spice.
Serving Suggestions
- Pair these tacos with black beans, avocado slices, or crispy hash browns.
- Serve alongside fresh salsa or pico de gallo for an extra punch of flavor.
- Top with crumbled queso fresco for an authentic Tex-Mex touch.
Recipe Notes
- Dairy-Free Option: Use almond or oat milk and swap out the cheese for a dairy-free alternative.
- Storage: Store leftover egg mixture separately and reheat before assembling the tacos.
- Tortilla Options: Use flour tortillas if preferred, or low-carb tortillas for a keto-friendly version.
Green Chile and Egg Breakfast Tacos
- Total Time: 22 minutes
- Yield: 4 tacos 1x
Description
Switch up your breakfast routine with these flavorful tacos loaded with eggs, green chilies, cheese, and cilantro lime crema.
Ingredients
Egg, Green Chile, and Cheese Filling
- 3 whole eggs + 1 egg white
- 1 tablespoon milk
- 1/2 of a 4-ounce (113 g) can diced green chiles (save the rest for the crema)
- Salt, to taste
- Black pepper and hot sauce, to taste
- 2 tablespoons shredded cheddar or Monterey Jack cheese, plus extra for topping
- 4 corn tortillas
Cilantro Lime Crema
- 1/4 cup plain non-fat Greek yogurt
- 1/2 teaspoon lime zest
- 1 teaspoon lime juice
- 1/2 of a 4-ounce (113 g) can diced green chiles
- 1 tablespoon cilantro leaves, chopped
- 1/2 teaspoon honey
- 1/4 teaspoon cumin
- Pinch of garlic powder
- Salt and pepper, to taste
Instructions
1. Prepare the Cilantro Lime Crema
- Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.
- Blend until smooth and creamy.
- Transfer to a small bowl, cover, and refrigerate until ready to serve.
2. Make the Scrambled Egg Filling
- In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.
- Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.
- Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.
- Remove from heat and stir in shredded cheese until melted.
3. Warm the Tortillas
- Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.
4. Assemble the Tacos
- Divide the egg filling evenly between the 4 tortillas.
- Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.
- Serve immediately.
Notes
Dairy-Free Option: Use almond or oat milk and swap out the cheese for a dairy-free alternative.
Storage: Store leftover egg mixture separately and reheat before assembling the tacos.
Tortilla Options: Use flour tortillas if preferred, or low-carb tortillas for a keto-friendly version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Main
- Method: Stove Top
- Cuisine: Mexican Inspired, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 290mg
These were absolutely perfect! The cilantro lime crema took them to another level.
I live in New Mexico and green chiles are a must in my house. These tacos are FIRE!!
We absolutely love these down here in Austin. Great recipe!
Adding some crispy bacon to these was a game-changer!
The eggs were perfect, I think next time I’ll add avocado too! I love this!