These Breakfast Tacos are made with fried eggs cooked in queso fresco, creamy refried beans, and pico de gallo. Hot sauce optional!
Frying eggs in cheese has been very trendy recently. So, I decided to try frying them in queso fresco, and they did not disappoint! They pair perfectly with delicious refried beans and fresh pico de gallo to make pretty bomb breakfast tacos.
Lately, I haven’t been super excited about many breakfast recipes. So, I was desperate to come up with something I was eager to share. I don’t have a taco recipe on the website yet (crazy, right?) so I knew I wanted to make breakfast tacos!
While these tacos are easy to whip up on any weekday, I definitely think they’re something special for a leisurely weekend breakfast or brunch. A perfect blend of crispy, creamy, and fresh. You get a perfect bite every time!
I opted to use canned refried beans, to make life easy. If you want to make them yourself, from scratch, feel free! Siete foods makes very delicious refried beans, those are the ones I used. However, if you have a favorite brand, go with that one.
Ingredient Notes:
- Roma Tomato – You can use any tomato you’d like for these breakfast tacos, if you cannot find a Roma tomato.
- Red Onion – You can also use a white onion here.
- Cilantro – If you hate cilantro, parsley is fine.
- Corn Tortillas – Some people, like my husband, hate corn tortillas. If you’re that person, flour tortillas are totally fine as well.
- Queso Fresco – You’ll be able to find this at most grocery stores, but you can also buy it here.
- Refried Beans – I used Siete foods refried pinto beans, which you can find at many grocery stores. But feel free to use any brand that you’d like!
Crispy Egg Breakfast Tacos
Equipment
- 1 Medium Bowl
- Paper Towel
Ingredients
- 1 large Roma tomato finely diced
- ¼ cup finely diced red onion
- 1 clove garlic minced
- 2 tablespoons finely chopped cilantro
- ½ lime juiced
- Kosher salt
- Freshly ground black pepper
- 6 corn tortillas 6 inch
- Avocado oil
- ¾ cup queso fresco crumbled
- 6 eggs room temperature
- 1 16 oz. can refried pinto beans, warmed according to instructions on the can
- Hot sauce optional
Instructions
- Make the pico de gallo. In a medium bowl, combine the tomato, red onion, garlic, cilantro, and lime juice. Season with a big pinch of Kosher salt and freshly ground black pepper, to taste.
- Wrap the tortillas in a damp paper towel and microwave for 20 seconds, to warm. If needed, microwave for an additional 10 seconds right before serving. Alternatively, you can warm them wrapped in tinfoil in the oven. Or, if you have a gas stove, you can char them over the stovetop.
- Drizzle avocado oil in a large pan. Make three rings in the pan, about 3-4 inches in diameter, with the crumbled queso fresco. They should not overlap. Turn on heat to medium-low. Once cheese starts to sizzle, crack the egg into the center of the ring. Once egg starts to sizzle, cover pan with a lid and cook to preference, lowering the heat if the cheese edges start to brown too quickly.
- Spread as much of the refried beans as you’d like onto each tortilla. Top with crispy fried egg and pico de gallo. Drizzle your favorite hot sauce on top, if you’d like, and enjoy!
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