If you're someone who loves bold, unexpected flavours in the morning, you need to try these cheesy pickle breakfast tacos. They’re salty, crunchy, creamy, and tangy in all the right ways, and yes, they might sound unusual, but trust me: they work. I’ve been obsessed with the combo of cheese and gherkins lately (chickles), and this recipe takes it to the next level by turning them into taco shells. Yep, these cheesy pickle breakfast tacos use melted cheese and sliced pickles as the base. No tortilla needed. It's low carb, super satisfying, and feels like a treat. It's perfect for brunch, a weekend breakfast, or honestly even a late-night snack.
I first made these cheesy pickle breakfast tacos on a whim during a fridge clear-out, and they instantly became a go-to. I’d seen cheese taco shells before but wanted something punchier, and gherkins delivered. The combo of sharp cheddar and briny pickle just works. They’re indulgent, a little weird (in the best way), and full of flavour. Now, I make them every time I want to impress with minimal effort.
This recipe was inspired by my potato breakfast sandwiches as I love the idea that you can turn vegetables into a bread replacement! If you like these breakfast tacos you should also try my smashed sausage breakfast tacos or for another mash up on a tortilla try my cottage cheese tacos.
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Ingredients
Cheddar Cheese - I use a good-quality mature cheddar here because it melts beautifully and crisps up around the edges, giving the tacos structure. The sharpness of cheddar also cuts through the richness of the egg and bacon. For cheesy pickle breakfast tacos, the cheese is your taco shell, so choose one that melts well and packs a punch.
Sliced Gherkins - These bring all the tangy, salty crunch. I go for classic dill gherkins, thinly sliced, and layered into the cheese before baking. The gherkins soften slightly in the oven but still hold their bite, creating the perfect texture contrast. I love the way the acidity balances the richness of the cheese and bacon.
Bacon - Crispy bacon adds smoky depth and savoury crunch. You can use streaky or back bacon, just cook it until golden and chop it up into bacon bits for easy layering. In these cheesy pickle breakfast tacos, bacon is your salty, umami hit that pulls everything together.
Eggs - Soft scrambled eggs are the heart of these tacos. They're creamy, fluffy, and make the whole thing feel like a proper breakfast. Cook them gently with a knob of butter for best results.
Garlic & Herb Cream Cheese - I like to use flavoured cream cheese, garlic and herb is my go-to. It adds a creamy, tangy layer and ties the whole thing together. It also melts slightly into the warm eggs and bacon, making these cheesy pickle breakfast tacos extra luxurious.
Chives - Fresh chives bring colour, a hint of oniony sharpness, and a nice herby finish. Sprinkle them over the top for freshness and visual appeal.
Butter - Just a little bit for scrambling the eggs, it helps them stay soft and silky, and adds a buttery richness that works beautifully with the rest of the flavours.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to
200°C/400°F. Line a baking tray with parchment paper. Divide your grated cheddar into two equal mounds and shape them into flat circles. Top each circle with thin slices of gherkins that have been patted dry, layering them until the whole surface is covered. Sprinkle a little more cheese on top, this helps sandwich the gherkins and ensures everything crisps up properly.
- Step 2: Pop the tray into the oven and bake for around 30 minutes. Halfway through baking, carefully dab any excess oil with a paper towel. You're looking for the edges to be golden and crispy, and the cheese to hold its shape once cooled. These cheesy pickle breakfast tacos need to be sturdy enough to hold their toppings, so don’t rush this step.
- Step 3: Get your fillings ready. Fry your bacon until crispy, then chop into bite-sized pieces. In a non-stick pan, melt a little butter and scramble your eggs gently over low heat until soft and fluffy, if you want to use my favourite method, see the scrambled egg instructions in my sausage smashed breakfast tacos. Set everything aside, ready to assemble.
- Step 4: Once the cheese pickle taco shells are baked, let them cool for 5 minutes on the tray, they’ll crisp up as they sit. Then carefully lift each one off the paper. Spread a spoonful of garlic & herb cream cheese onto each cheesy taco. Pile on the scrambled eggs, sprinkle over the bacon bits, and finish with chopped chives. Serve warm and devour immediately.
Hint: The gherkins should be sliced as thinly as possible to prevent too much moisture, if using pre-sliced gherkins you might want to half them down the middle or slice them a little thinner. If they’re too chunky, they’ll release liquid into the cheese and can make the shells soggy. Patting them dry with a paper towel beforehand also helps!
Substitutions
Cheddar Cheese – If you’re out of cheddar or want to mix it up, try Monterey Jack for a milder melt or Pepper Jack for a spicier kick. Mozzarella offers a stretchy, creamy texture, while Parmesan will give you a nuttier, crispier shell (but won’t hold together quite as well).
Gherkins (Pickles) – Swap for sliced jalapeños if you want heat, or try courgette for a twist, you could also use potato slices. Roasted red peppers or thin cucumber ribbons also work well if you're after something less acidic.
Bacon – For a vegetarian version, use crispy fried mushrooms or smoked tofu. Turkey bacon or pancetta are great alternatives if you want a different protein profile with a similar texture and savoury bite.
Eggs – Scrambled tofu makes a great plant-based substitute. Alternatively, try a fried or poached egg if you prefer a runnier yolk. Leftover roasted veg can bulk things out for a veggie version.
Cream Cheese (Garlic & Herb) – Swap for plain cream cheese and add your own herbs or spices, or use whipped feta, Boursin, or herbed goat cheese. Guacamole or hummus can also add that creamy, rich layer.
Chives – Spring onions or finely chopped fresh parsley work well here. You could also use a sprinkle of everything bagel seasoning or finely sliced green chilli for a different edge.
Butter – If you’re avoiding dairy, olive oil or avocado oil will work well for scrambling eggs. Ghee adds a slightly nutty richness if you want more depth of flavour.
Variations
Spicy Kick Version - Swap garlic & herb cream cheese for jalapeño cream cheese and top with hot sauce. Add a pinch of chilli flakes to the egg scramble for extra heat.
Veggie Version - Skip the bacon and add sautéed mushrooms or grilled halloumi. You can also use smoked paprika for that savoury depth.
Deli-Inspired Version - Add thin slices of pastrami or corned beef and a dab of mustard. Finish with sauerkraut for a Reuben-style twist.
Equipment
Storage
Cheesy pickle breakfast tacos are best enjoyed fresh, but you can prep some components ahead. The cheese taco shells can be baked in advance and stored in an airtight container in the fridge for up to 3 days. To re-crisp them, place them on a lined tray and bake at 180°C for 5–7 minutes.
The bacon can be cooked and stored in a sealed container in the fridge for 3–4 days. Reheat in a pan or oven until crispy again.
Scrambled eggs don’t store well for long periods, so make them fresh if possible. However, if you're in a pinch, store in the fridge in an airtight container for up to 1 day and gently reheat on the hob with a splash of milk or butter.
Assembled tacos shouldn’t be stored once filled, as the cream cheese and eggs will soften the shells. Always assemble just before eating for the best texture.
Top Tip
I love using garlic & herb cream cheese for flavour and creaminess, but this is where you can get really creative. Try sun-dried tomato cream cheese, whipped feta, or even a smear of guacamole for a different twist. The creamy element balances the salt and tang of the cheesy pickle breakfast tacos beautifully.
FAQ
Yes! Shredded cheese is perfect for a “chickle” (cheese + pickle). Just make sure to spread it evenly so it melts into a cohesive layer. Avoid pre-shredded cheese with anti-caking agents, which can affect melting and crisping.
Definitely. Pickles add tang, crunch, and a refreshing contrast to rich fillings. They're especially great on fusion tacos, think fried chicken, pulled pork, or breakfast tacos. Use gherkins, pickled onions, or even kimchi for different vibes.
Absolutely. The sharpness and saltiness of cheese balance beautifully with the tangy crunch of pickles. It’s a classic pairing found in grilled cheese sandwiches, burgers, and now, cheesy pickle breakfast tacos, salty, creamy, acidic, and totally addictive.
Related
Looking for other recipes like this? Try these:
Lunch recipes
These are my favorite lunch dishes to try if you like these cheesy pickle breakfast tacos:
Recipe
Cheesy Pickle Breakfast Tacos
Equipment
- Oven tray
- Grater
Ingredients
- 150 g sliced gherkins
- 50 g grated cheddar
- 2 bacon rashers
- 5 g chives
- 2 tablespoon light cream cheese I use garlic & herb
- 1 tablespoon butter
- 3 eggs
Instructions
- Preheat your oven to 200°C/400°F . Line a baking tray with parchment paper. Divide your grated cheddar into two equal mounds and shape them into flat circles. Top each circle with thin slices of gherkins that have been patted dry, layering them until the whole surface is covered. Sprinkle a little more cheese on top, this helps sandwich the gherkins and ensures everything crisps up properly.150 g sliced gherkins, 50 g grated cheddar
- Pop the tray into the oven and bake for around 30 minutes. Halfway through baking, carefully dab any excess oil with a paper towel. You're looking for the edges to be golden and crispy, and the cheese to hold its shape once cooled. These cheesy pickle breakfast tacos need to be sturdy enough to hold their toppings, so don’t rush this step.
- Get your fillings ready. Fry your bacon until crispy, then chop into bite-sized pieces. In a non-stick pan, melt a little butter and scramble your eggs gently over low heat until soft and fluffy, if you want to use my favourite method, see the scrambled egg instructions in my sausage smashed breakfast tacos. Set everything aside, ready to assemble.2 bacon rashers, 3 eggs, 1 tablespoon butter
- Once the cheese pickle taco shells are baked, let them cool for 5 minutes on the tray, they’ll crisp up as they sit. Then carefully lift each one off the paper. Spread a spoonful of garlic & herb cream cheese onto each cheesy taco. Pile on the scrambled eggs, sprinkle over the bacon bits, and finish with chopped chives. Serve warm and devour immediately.2 tablespoon light cream cheese, 5 g chives
