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

Breakfast Tacos
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Tags , , , , ,
Servings 4 Prep Time 5minutes
Cook Time 15minutes
Servings 4 Prep Time 5minutes
Cook Time 15minutes
This Southwestern-inspired breakfast taco recipe is savory and easy to make.
Ingredients
  • 8 corn tortillas
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped tomatoes
  • 4 large egg whites
  • 4 large eggs
  • 1/2 cup Chihuahua cheese, crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 cup salsa
Directions
  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.
Nutritional Value
Calories 318; Fat 11g; Protein 25g; Carbohydrate 30g; Fiber 4g; Cholesterol 203mg; Sodium 452mg; Calcium 17% DV; Vitamin A 8% DV; Vitamin C 5% DV; Iron 12% DV
Tags , , , , ,
Servings 4 Prep Time 5minutes
Cook Time 15minutes
Servings 4 Prep Time 5minutes
Cook Time 15minutes
This Southwestern-inspired breakfast taco recipe is savory and easy to make.
Ingredients
  • 8 corn tortillas
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped tomatoes
  • 4 large egg whites
  • 4 large eggs
  • 1/2 cup Chihuahua cheese, crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 cup salsa
Directions
  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.
Nutritional Value
Calories 318; Fat 11g; Protein 25g; Carbohydrate 30g; Fiber 4g; Cholesterol 203mg; Sodium 452mg; Calcium 17% DV; Vitamin A 8% DV; Vitamin C 5% DV; Iron 12% DV
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