Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheeesy scrambled eggs.
1/3 cup lightly crushed tortilla chips
1/4 cup chopped onion
1/4 cup diced tomatoes
2 tablespoons chopped jalapeño peppers
1 teaspoon vegetable oil
2 large eggs, lightly beaten
Pinch of salt and pepper
2 (8-inch) soft taco-size flour tortillas, warmed
1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend
How to Make It
Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.
Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.
Note: Nutritional analysis is per taco with flour tortilla.
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