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When Hanger Strikes

  • Writer's pictureMari

Itty Bitty Breakfast Tacos

An easy weekend brunch meal, these tiny tacos will hit the spot every time. A quick and garlicky homemade salsa elevated these otherwise super simple breaky tacos. Be sure to sprinkle them with the chipotle salt while they’re still warm for that sweet and smoky aftertaste.


Itty Bitty Breakfast Tacos

Prep Time: 15minutes Cook Time: 15 minutes Yield: 8 tacos


For the Salsa

  • 3 cloves garlic

  • 2 tomatoes

  • 1 jalapeño

  • 2 tbs cilantro stem

  • Juice of 1 lime

  • 1 tsp salt

For the Tacos

  • 4 eggs

  • 1 tbs cilantro

  • 1 tbs heavy cream (sub table or coffee cream)

  • Salt to taste

  • 1-2 cups shredded havarti cheese

  • 8 small corn tortillas

  • 2-4 tbs leek olive oil

For the Chipotle Dust

  • 1/4 tsp granulated garlic powder

  • 1/4 tsp dried chipotle powder

  • 1/4 tsp sea salt


  1. To a food processor, add all of the ingredients for the salsa. Pulse until all of the ingredients are crushed, but not completely liquidized. This is about 8-10 pulses. Taste and adjust for seasoning. Set aside until ready to use.

  2. Make the tacos. Heat up a medium sized frying pan over medium heat. Once hot, add your tortillas to the pan (1 or 2 at a time depending on the size of the pan) and spin them around every 15-20 seconds for about 1 minute. Flip and repeat on the other side, then remove the tortillas from the pan. This will help make them pliable so you can mould them into tacos without the shell cracking.

  3. To the same frying pan, add 2 tbs olive oil and heat over medium. Whisk together the eggs, cilantro, heavy cream and a pinch of salt. Once the pan is hot, add the eggs. Use your spatula to immediately start pushing the eggs around the pan, then leave it for 20-30 seconds at a time before pushing around again. Repeat this process until the eggs are 90% cooked through. Remove the eggs from the pan into a bowl or plate. You want them to be slightly underdone and gooey as they will finish cooking in the taco. Underdone eggs also help act as 'glue' to stick the tacos together.

  4. Assemble the tacos. Divide the cheese evenly between the tortillas, then divide the eggs evenly on top. Spoon a heaping tablespoon of salsa on top of each taco, then fold in half. Add the remaining olive oil to the pan and place a few tacos in the hot oil. Fry for 1-2 minutes on each side, or until they become golden and crispy. Repeat until tacos are done, adding more oil to the pan if necessary.

  5. Mix all of the ingredients together for the chipotle dust. Sprinkle both sides of the tacos with the dust as soon as they come out of the pan. Serve immediatly with remaining salsa, sour cream and avocado.


  • The salsa can also be made in the blender, but the texture will be less chunky, more smooth.


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