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Egg and Cheese Breakfast Tacos with Homemade Salsa
Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium. The cheese and sour cream add salty notes to these tacos. Corn tortillas have a fraction of the sodium in flour ones, and they also contribute a pleasingly chewy texture. Round out breakfast with fresh mango slices.
Randy Mayor; Styling: Leigh Ann Ross
Ingredients
Directions
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Nutrition Facts
Per Serving:
334 calories; calories from fat 36%; fat 13.3g; saturated fat 5.5g; mono fat 4.2g; poly fat 2.3g; protein 19g; carbohydrates 34g; fiber 6.5g; cholesterol 289mg; iron 2.9mg; sodium 407mg; calcium 201mg.
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