Let’s talk about brunch, shall we? Not the polite, predictable affair with its Benedict eggs and avocado toast (though I do love both, don’t get me wrong). I’m talking about the kind of brunch that makes you want to cancel your afternoon plans and linger at the table, possibly with a spicy Bloody Mary in hand, definitely with friends who don’t mind if you lick your fingers.
These Mexican breakfast tacos are exactly that kind of brunch. They’re what happens when you reject the notion that morning food should be demure and well-behaved. They’re a little bit messy, unapologetically flavourful, and guaranteed to cure whatever ailed you from the night before.
I first threw these together one Sunday morning after a rather enthusiastic Saturday night out. My head was slightly fuzzy, my standards for breakfast had never been higher, and the thought of another bowl of granola made me want to crawl back under the duvet. What I craved was something with personality—spicy, creamy, crunchy, and just the right amount of indulgent.
A rummage through my fridge revealed eggs (thank god), half a pot of cream cheese, an avocado teetering on the edge of perfectly ripe, and some tortillas I’d picked up from that little Mexican shop in town. Twenty minutes later, I was sitting cross-legged on my sofa, taco in one hand, remote in the other, wondering why on earth I’d ever bothered with cereal.
What makes these tacos special isn’t just the combination of flavours—though the marriage of buffalo cream cheese with soft scrambled eggs, crispy-edged fried eggs, and charred sweetcorn is genuinely divine. It’s the textural journey: the warm, slightly chewy tortilla giving way to creamy cheese and eggs, the fresh crunch of red onion, the buttery smoothness of avocado, all punctuated by pops of smoky sweetcorn and the bright acidity of lime.
They’re endlessly customisable, too. Having friends over? Set up a build-your-own taco bar and let everyone construct their perfect combination. Vegetarian? Skip the bacon suggestion and double down on the black beans and roasted peppers. Nursing a particularly brutal hangover? Add extra hot sauce and thank me later.
What I love most about these tacos is how they transform the ordinary into something extraordinary. Eggs and tortillas are hardly exotic ingredients, but combined in this way, with a few thoughtful additions, they become something worth getting out of bed for – even on those mornings when your pillow is making a very compelling argument for staying put.
They’re also brilliantly sociable. Unlike pancakes or waffles, which chain someone to the stove flipping or monitoring, these can be largely prepped ahead. The buffalo cream cheese can be mixed the night before, the corn charred in advance, even the eggs scrambled just before guests arrive and kept warm. All that’s left is to fry a few eggs, warm the tortillas, and let everyone dive in.
Pair them with a spicy Bloody Mary if you’re feeling traditional, a grapefruit mimosa if you want something lighter, or my personal favourite – a cold Mexican beer with a squeeze of lime. There’s something about the combination of cold beer and warm, spicy breakfast tacos that feels slightly rebellious in the best possible way.
So next time you find yourself staring down another weekend of predictable brunches, give these a go. They’re the kind of meal that reminds you that sometimes the best dining experiences happen not in fancy restaurants, but at your own table, with food that makes you happy and people who don’t mind if you go back for thirds.
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Ingredients
-
For The Tacos
- For the buffalo cream cheese
Instructions
- Make the buffalo cream cheese: In a small bowl, mix the cream cheese with hot sauce, garlic granules (if using), salt and pepper. Stir until smooth and set aside.
- Crisp the bacon: Heat a large pan over medium heat. Add the finely sliced bacon and cook until golden and crisp. Transfer to a plate lined with kitchen paper to drain.
- Char the corn: In the same pan (or a dry one), toast the corn over high heat for 2–3 minutes until lightly blackened. Set aside.
- Scramble the eggs: Whisk 4 of the eggs in a bowl with a little salt and pepper. Heat butter or oil in a pan over medium-low heat and gently scramble until soft and just set. Remove from heat.
- Fry the remaining eggs: Heat oil in a frying pan and fry the other 4 eggs to your liking — crispy edges recommended!
- Warm and melt: Toast the tortillas in a dry pan for 20–30 seconds each side. Return each tortilla to the pan, sprinkle with mozzarella, and let it melt (covering with a lid helps). Set aside.
- Assemble the tacos: Spread buffalo cream cheese on each cheesy tortilla. Top with a spoonful of scrambled egg and a fried egg. Add crispy bacon, avocado, charred corn, fresh red onion, pickled onions, coriander, and a drizzle of hot sauce.
- Serve: Plate up 2 tacos per person with lime wedges on the side. Best eaten immediately while everything’s hot and melty.
Notes
Make it vegetarian: Skip the bacon and add sautéed mushrooms or black beans for a satisfying alternative. Level up the heat: Stir extra hot sauce or a pinch of chilli flakes into the buffalo cream cheese if you like it fiery. Prep ahead: The buffalo cream cheese and pickled onions can be made the day before — just store them in the fridge in airtight containers. Crispy bacon tip: Finely slicing the bacon before frying helps it cook faster and ensures extra crispiness in every bite. Cheese swap: Mozzarella is dreamy here, but you can also use grated cheddar or crumbled queso fresco for a more traditional Mexican flavour twist. Serving idea: These tacos go brilliantly with a side of roasted potatoes, a spicy Bloody Mary, or a zesty grapefruit spritz.
