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

Breakfast Tacos

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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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Mushrooms benefit both our bodies and the earth —a true win-win! These fungi break down organic matter in order to recycle vital nutrients for the planet, and are filled with essential nutrients for us.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Mushrooms benefit both our bodies and the earth —a true win-win! These fungi break down organic matter in order to recycle vital nutrients for the planet, and are filled with essential nutrients for us.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Mushrooms benefit both our bodies and the earth —a true win-win! These fungi break down organic matter in order to recycle vital nutrients for the planet, and are filled with essential nutrients for us.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Mushrooms benefit both our bodies and the earth —a true win-win! These fungi break down organic matter in order to recycle vital nutrients for the planet, and are filled with essential nutrients for us.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
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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