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Cheesy Chipotle Breakfast Tacos
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Cheesy Chipotle Breakfast Tacos

Cheesy Chipotle Breakfast Tacos

Serves 2 | with Cabbage Slaw and Crispy Bacon

Breakfast tacos are always a good idea, especially when they come with a spicy kick! This savoury recipe includes fluffy scrambled eggs, crunchy cabbage slaw and crispy bacon for an all-round brunch favourite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


/ serving 2 people

4 unit


(Contains Egg)

100 g

Bacon Strips

113 g

Red Cabbage, shredded

1 unit


½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit


6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ tsp

Chipotle Powder

360 g

Yellow Potato

2 unit

Green Onion

2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp


¼ tsp



Nutrition Values

Calories1230 kcal
Fat77 g
Saturated Fat18 g
Carbohydrate96 g
Sugar9 g
Dietary Fiber15 g
Protein37 g
Cholesterol448 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl


Roast potatoes and prep

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: Mild: 1/8 tsp Medium: 1/4 tsp Spicy: 1/2 tsp Extra-spicy: 1 tsp Cut potatoes into 1/4-inch pieces. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp chipotle powder, salt and pepper, then toss to coat. (NOTE: Reference heat guide.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. Meanwhile, thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Halve, pit, peel, then cut avocado into 1/2-inch pieces. Stir together mayo, chipotle sauce and 2 tsp water in a small bowl.

Cook bacon and make slaw

Heat a large non-stick pan over medium heat. • When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Carefully drain all but 2 tsp bacon fat from the pan. While bacon cooks, add 1 tbsp lime juice, 1/2 tsp lime zest, 1 tbsp oil and 1/4 tsp sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add shredded cabbage, avocado and half the green onions to the bowl. Season with salt and pepper, then toss to combine.

Scramble eggs

Crack eggs into a large bowl, then whisk thoroughly until combined. Season with 1/4 tsp salt and pepper. Heat the pan with reserved bacon fat over medium. When hot, add eggs to the pan. Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.** Remove from heat. Sprinkle cheese and remaining green onions over eggs. Set aside until cheese melts, 1 min.

Finish and serve

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don’t want to warm the tortillas!) Divide tortillas between plates, then top with eggs and some slaw. Drizzle chipotle mayo over top. Break bacon into pieces and sprinkle over tacos. Serve remaining slaw and crispy breakfa