Easy, budget-friendly, and super filling, this is a keto-friendly, family-friendly take on the Viral Fried Egg Taco trend! With a crispy cheddar cheese crust, low-carb tortilla, perfect sunny-side-up egg, and smashed avocados and microgreens to finish it off! A super easy recipe for any weekday or weekend breakfast!

What Makes This Recipe Great

By now, you may have heard about TikTok’s viral Crispy Feta Egg Taco. I saw this trend and just had to try it, but I opted for cheddar cheese instead of feta. I love the way cheddar gets super crispy edges on the outside of the sunny-side-up egg and adds so much flavor and texture to the tacos.   

This Crispy Fried Egg Taco Recipe is really perfect for any meal! Breakfast, brunch, lunch, or dinner, it’s one of my favorite ways to throw together a low-carb, protein-packed meal that tastes so good and fills me up! 

I personally love my crispy egg taco served on a low-carb tortilla with mashed avocado, then topped with a sunny-side-up egg and micro greens. It is perfection! But the topping options are endless, so make it your own! One thing is for sure- you will love these delicious breakfast tacos.

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

Nat’s Notes: Rescue Recipes Series

This is a brand new recipe that’s part of my 2023 Rescue Recipes Series – aka lifesaving recipes for busy families! View all the Rescue Recipes here.

I love this recipe because it’s super budget-friendly and uses ingredients I almost always have on hand. It’s also ready in just 5 minutes. When you’re really in a pinch, Crispy Egg Tacos on the menu will bail you out Every. Single. Time! 

Even better, this recipe can easily be customized to your family’s tastes and topping preferences. Clean out your fridge and see all the fun ways you can whip them up! 

  • Rescue Recipe Tip: This is a great recipe to have in your back pocket, especially because it is delicious for breakfast, lunch, or dinner. Ready in 5 minutes, and so versatile. You can add on whatever ingredients you have on hand and love. Plus, there’s really ZERO prep! 
  • Kid-Friendly Tip: My kids are happy to eat a dippy egg and love this as is. No adjustments are needed to make this kid-friendly, so it’s easier for momma!

Ingredient Notes

recipe ingredients on a white surface
  • butter or cooking spray
  • shredded cheddar cheese: You can use any hard cheese. I tried this with parmesan, feta, and shredded cheese. All worked great!
  • large egg:  I definitely recommend using my sunny-side-up egg hack as described in the recipe card. If sunny-side-up eggs aren’t your thing, feel free to fry them how you like them! 
  • black pepper
  • kosher salt
  • small tortilla: My favorite tortilla to use is Unbun low-carb tortillas, and that is what the nutrition facts reflect. 
  • smashed avocado
  • microgreens for garnish

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  1. Heat a small nonstick pan or another nonstick skillet over medium-high heat. Melt butter in the pan, then swirl to coat the entire bottom of the pan. Lower the heat to medium.
  2. Sprinkle the shredded cheese around the perimeter of the pan, and cook uncovered for 1 minute until melted and starting to get crispy.
  3. Crack the egg into a small bowl. Using your hands, gently separate the egg yolk. Pour the egg white into the center of the pan and cook uncovered for 30-60 seconds until the egg whites are almost set. Then, gently add the egg yolk to the center of the pan, season the egg with kosher salt and pepper, cover, and cook for 30-60 seconds until the cheese is very crispy and the egg whites are fully cooked.
  4. Warm the tortilla over your gas stove top (open flame) or in the oven or microwave. Top the warm tortilla with the smashed avocado in an even layer.
  5. Using a spatula, top the tortilla with the crispy cheese-fried egg, then top with microgreens or your favorite toppings.
  6. Enjoy warm.
a crispy fried egg taco with egg dripping onto a plate

Tips, Tricks, & Substitutions

  • Cheese Substitutions: You can use any hard cheese. I tried this with parmesan, feta, and shredded cheese. All worked great! Shredded cheddar was my favorite because it got the crispiest with the most flavor. Feel free to use whatever cheese you prefer. The same amount for all substitutions.
  • Tortilla: My favorite tortilla to use is Unbun low-carb tortillas, and that is what the nutrition facts reflect. I get them at Sprouts. Trader Joe’s also has a pretty good low-carb tortilla. Use any taco-size soft tortilla you like. If you’re not eating low-carb, or your kids don’t prefer low-carb tortillas, taco-sized corn tortillas or flour tortillas will work! 
  • Sunny-Side-Up Egg Hack: I definitely recommend using my sunny-side-up egg hack as described in the recipe. By cooking the egg whites first and separately, you always get the perfectly runny egg yolk. Plus, by separating the yolk from the white, you don’t have any egg white clinging to the top of the yolk, which can be hard to cook.
  • Eggs: My family loves “dippy” eggs, but if yours doesn’t, feel free to fry the eggs to your liking! You could also try scrambled eggs if that’s your personal preference.

Serving Tips 

  • My favorite way to eat this is with smashed avocado and microgreens. But the topping possibilities are endless. Use whatever you love! Here are some ideas to get you started. My best recommendation is to use what you have in your fridge, so it’s super easy, and no trip to the grocery store is needed!
over head shot of a flat egg taco topped with microgreens

Egg Taco Topping Ideas

Here are some suggestions to add to the top of each tortilla for extra flavor, texture, and deliciousness.

  • Raw or Grilled Onions
  • Bell Peppers
  • Chopped Tomatoes
  • Roasted or Fresh Veggies
  • Spinach or other Leafy Greens
  • Black Beans (not low-carb)
  • Garlic Powder
  • Fresh Cilantro
  • Squeeze of Lime
  • Guacamole
  • Sliced Avocado
  • Pico de Gallo, Salsa, or a drizzle of your favorite Hot Sauce
  • Chorizo, Breakfast Sausage, or Crispy Bacon
  • A Dollop of Crema or Sour Cream
  • A bit of Salt & Black Pepper to taste

Storage Tips

  • Leftovers don’t save super well, so I recommend only making what you can finish. If you can’t finish the whole thing, you can always cut it in half to serve for kids, etc.  
  • If saving is absolutely necessary, store the egg taco in an airtight container and reheat over the stovetop with a bit of butter or olive oil to crisp it up. 

Recipe FAQs

Are these easy breakfast tacos healthy?

This will totally depend on the ingredients you use, but if you follow the exact recipe in this post, each crispy egg taco has 343 calories, 14 grams of protein, and only 3 net carbs. Not a bad meal!

Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on InstagramPinterest, TikTok, and Facebook. Tag me if you try a recipe!

Viral Fried Egg Taco with Crispy Cheddar Cheese

Easy, budget-friendly, and super filling, this is a keto-friendly, family-friendly take on the Viral Fried Egg Taco trend! With a crispy cheddar cheese crust, low-carb tortilla, perfect sunny-side-up egg, and smashed avocados and microgreens to finish it off! 
5 from 3 ratings

Ingredients 
 

  • 1/2 tablespoon butter
  • 2 tablespoons shredded cheddar cheese
  • 1 egg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 small tortilla
  • 2 tablespoons smashed avocado
  • 2 tablespoons microgreens for garnish, optional

Equipment

Instructions 

  • Heat a small fry pan or skillet over medium heat. Add the butter, melt it, and then swirl the pan to coat the entire bottom of the pan.
  • Sprinkle the shredded cheese around the perimeter of the pan, and cook uncovered for 1 minute until melted and starting to get crispy.
  • Crack the egg into a bowl. Using your hands, gently separate the egg yolk. Pour the egg white into the center of the pan and cook uncovered for 30-60 seconds until the egg whites are almost set. Then, gently add the egg yolk to the center of the pan, season the egg with kosher salt and pepper, cover, and cook for 30-60 seconds until the cheese is very crispy and the egg whites are fully cooked.
  • Warm the tortilla over your gas stove, or in the oven or microwave. Top the warmed tortilla with the smashed avocado in an even layer.
  • Top the tortilla with the crispy cheese fried egg, then top with microgreens or your favorite toppings.
  • Enjoy warm.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Tips, Tricks, & Substitutions

  • Cheese Substitutions: You can use any hard cheese. I tried this with parmesan, feta, and shredded cheese. All worked great! Shredded cheddar was my favorite because it got the crispiest with the most flavor. Feel free to use whatever cheese you prefer. The same amount for all substitutions.
  • Tortilla: My favorite tortilla to use is Unbun low-carb tortillas, and that is what the nutrition facts reflect. I get them at Sprouts. Trader Joe’s also has a pretty good low-carb tortilla. Use any taco-size soft tortilla you like. If you’re not eating low-carb, or your kids don’t prefer low-carb tortillas, taco-sized corn tortillas or flour tortillas will work! 
  • Sunny-Side-Up Egg Hack: I definitely recommend using my sunny-side-up egg hack as described in the recipe. By cooking the egg whites first and separately, you always get the perfectly runny egg yolk. Plus, by separating the yolk from the white, you don’t have any egg white clinging to the top of the yolk, which can be hard to cook.
  • Eggs: My family loves “dippy” eggs, but if yours doesn’t, feel free to fry the eggs to your liking! 

Serving Tips 

  • My favorite way to eat this is with smashed avocado and microgreens. But the topping possibilities are endless. Use whatever you love! Here are some ideas to get you started. My best recommendation is to use what you have in your fridge, so it’s super easy, and no trip to the grocery store is needed!
Calories: 343.3, Total Carbs: 9.2g, Protein: 14.2g, Fat: 28.2g, Fiber: 6.2g, Net Carbs: 3g
Did you make this recipe?Please Leave a comment and give this recipe a rating!