Cheesy Pickle Breakfast Tacos
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.
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 tbsp 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 tbsp light cream cheese, 5 g chives
Notes
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!
Nutrition
Calories: 315kcalCarbohydrates: 3gProtein: 18gFat: 26g
Tried this recipe?Let us know how it was!