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Photo: Greg Dupree; Styling: Caroline M. Cunningham  

Breakfast Tacos

Carolyn says: "Using tongs, hold each tortilla over a gas flame 10 to 20 seconds on each side or until charred. It makes a tremendous difference in flavor."

Southern Living JANUARY 2014

  • Yield: Makes 6 servings
  • Hands-on: 10 Minutes
  • Total: 10 Minutes


  • 2 large eggs
  • 6 large egg whites
  • 1 (4-oz.) can mild chopped green chiles, drained
  • 1/2 (8-oz.) package reduced-fat cream cheese, softened
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon table salt
  • 1 tablespoon olive oil
  • 6 (6-inch) slightly charred whole wheat tortillas
  • 6 tablespoons chopped green onions
  • Hot sauce


Whisk together eggs, egg whites, green chiles, cream cheese, pepper, and salt. Heat olive oil in a large nonstick skillet; add egg mixture, and scramble. Divide egg mixture among tortillas. Top each with 1 Tbsp. chopped green onions and hot sauce to taste. Roll up each tortilla, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 9.4g
  • Protein: 11.4g
  • Carbohydrate: 23.2g
  • Fiber: 3.5g

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Breakfast Tacos Recipe