Egg and Goat Cheese Breakfast Tacos Recipe
Appetizers | Food Recipes | French | Fusion | Mediterranean | Mexican | Sandwiches | Sauces | Tacos
These Egg and Goat Cheese Breakfast Tacos don’t know whether they’re tacos or mini-quesadillas, because what’s the diminutive of a diminutive in Spanish? Quesadillitta lol? Either way, they might be small, but they’re fierce. With flavor. Crispiness. Brunchiness. And with Charbroil’s 3-in-1 Pro Series Grill, you can swap out grates for griddle and cook it all on one surface. ¡Qué chido!
PREP TIME
15 mins
COOK TIME
15 mins
SERVINGS
4
Ingredients
Tomato & Onion Sauce
- 2 Tbsp olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1.5 lbs grape tomatoes, halved
- 3 Tbsp balsamic vinegar
- 1 tsp calabrian chiles
Egg & Goat Cheese Breakfast Tacos
- 6 eggs, beaten
- 4 Tbsp butter, divided
- ~2 oz herbed goat cheese
- Tomato & Onion Sauce
- 6 corn tortillas
- 7 oz Chihuahua cheese
COOKING INSTRUCTIONS:
Egg and Goat Cheese Breakfast Tacos
Tomato & Onion Sauce
- Heat oil on Charbroil griddle over medium heat.
- Sauté onion until soft, about 5 mins. Stir in tomatoes and garlic. Occasionally stirring, continue cooking until tomatoes are a jam-like consistency. Stir in balsamic and cook until reduced and fully integrated into tomato mixture. Stir in chiles. Salt and pepper to taste. Remove from griddle and set aside.
- Using a countertop blender or an immersion blender, blend mixture until smooth. Set aside until ready to serve.
Egg & Goat Cheese Breakfast Tacos
- Preheat Charbroil griddle to medium heat. Melt 2 Tbsp butter and spread over planned cooking area for egg.
- Pour beaten eggs over buttered surface and gently scramble. While eggs have begun to get clumpy but are still wet, stir in goat cheese, then stir in tomato & onion sauce. Remove eggs from griddle and set aside.
- Clean griddle with grill scraper.
- Melt remaining 2 Tbsp butter over entire surface of griddle.
- Working quickly, lay 6 tortillas over griddle. Top half of each tortilla with cheese, 1/6 of egg mixture, then more cheese. Fold naked half of tortilla up over filling. Gently press top of each tortilla to even it out. Cook for 2-3 mins, or until underside is golden brown but not burnt. Flip and cook for another 2-3 mins, or until golden brown. Remove from griddle. Serve immediately with a ramekin of Tomato & Onion Sauce. Enjoy!
PAIRINGS:
Egg and Goat Cheese Breakfast Tacos
Belgian Witbier
Côtes de Provence Rosé
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