Switch up your breakfast routine with these flavorful tacos loaded with eggs, green chilies, cheese, and cilantro lime crema.

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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.

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.

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.

Divide the egg filling evenly between the 4 tortillas.
Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.
Serve immediately.

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.