Eggs Benedict Breakfast Tacos #BrunchWeek

Step aside English muffins, there’s a new vehicle in town for eggs benedict. Next time you make eggs benedict, why not serve them in a tortilla for breakfast tacos!?

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Eggs Benedict Breakfast Tacos 1

I can’t believe today is the start of the fifth #BrunchWeek! I’ve been participating in this event almost as long as I’ve been blogging (will be 7 years in November) and it’s definitely one of my favorite blogging events. The only downfall is that it’s all digital and we are not sharing all of these creations in person! What an epic brunch that would be if we could all be together, sharing our brunch recipes. Instead I will be drooling over my keyboard all week long. Feel free to join me. We’ve also got an incredible giveaway going on that you should probably enter. Find out more HERE.

Eggs Benedict Breakfast Tacos 2

When it comes to breakfast or brunch, eggs benedict is one of my go tos, which should be pretty obvious because it wasn’t that long ago that I shared a recipe for an eggs benedict casserole. With Cinco de Mayo recently, I still have tacos on the brain and decided to serve this classic in a tortilla instead of an English muffin. And then I added some Michigan Asparagus and Cabot Vermont sharp cheddar into the hollandaise sauce. Best idea ever!

Eggs Benedict Breakfast Tacos 3

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Eggs Benedict Breakfast Tacos 4

One year ago: Hard Root Beer Burgers with Blue Cheese and Crispy Onions

Two years ago: Baked French Toast Boats

Three years ago: Breakfast Casserole Stuffed Mini Bell Peppers

Four years ago: Strawberry Lemonade Rice Krispies Treats

Five years ago: Malted Chocolate and Peanut Butter Chip Cookies


Serves 2



16 Michigan Asparagus spears, trimmed

1 tsp olive oil

Salt and pepper

1 tsp vinegar

4 eggs, cracked and placed in individual ramekins

4 corn or flour tortillas

4 oz. Canadian bacon, sliced and warmed


1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot Vermont sharp cheddar


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and spread asparagus in a single layer. Drizzle with olive oil, salt and pepper. Roast in oven for 10 minutes.
  3. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
  4. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
  5. To assemble, divide Canadian bacon and asparagus evenly between the 4 tortillas. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Mexican Eggs Benedict with Chipotle Hollandaise.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Share on Facebook0Pin on Pinterest10Tweet about this on TwitterShare on Yummly33Share on Google+0Share on StumbleUpon121Print this pageEmail this to someone

21 Responses to “Eggs Benedict Breakfast Tacos #BrunchWeek”

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Meal Plan
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian