Breakfast Tacos

Serves: 4

This Southwestern-inspired breakfast taco recipe is savory and easy to make.


  1. 4 corn tortillas
  2. 1/2 cup sweet onion, chopped
  3. 1/2 cup mushrooms, sliced
  4. 1/2 cup tomatoes, chopped
  5. 4 large egg whites
  6. 4 large eggs
  7. 1/2 cup Chihuahua cheese, crumbled
  8. 1/4 teaspoon garlic powder
  9. 1/4 cup salsa
  10. 1/4 cup guacamole


  1. Heat large nonstick skillet coated with cooking spray on medium heat.
  2. Place tortillas into the skillet one at a time and heat each side 1 minute. Set aside on plate.
  3. Re-spray skillet with nonstick spray and return pan to heat. Add onions and mushrooms, and cook 5 minutes, or until onions are transparent. Add tomatoes and cook 2-3 minutes. Remove from heat and set aside.
  4. Mix eggs in mixing bowl and pour into skillet. Let set 1 minute. Add cooked vegetables and cheese, and stir gently 2-3 minutes, or until all ingredients are scrambled.
  5. Top tortillas with eggs and season with garlic, salt and pepper, and top with salsa or guacamole.

Suggested Sides

Peach, pear and raspberry Melba Tart
A glass of 1% milk

Nutritional Value

  1. Calories 490
  2. Fat 11.45g
  3. Protein 20.54g
  4. Carbohydrate 33.15g
  5. Fiber 2g
  6. Cholesterol 160mg
  7. Sodium 770 mg
  8. Calcium 50% DV
  9. Vitamin A 29% DV
  10. Vitamin C 21% DV
  11. Iron 8% DV
  12. ​*Nutritional information is for complete meal with suggested sides


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