Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0
  • 2 Ratings

Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheeesy scrambled eggs.

Maria Corbalan
Recipe by Southern Living June 2009

Gallery

Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
Makes 2 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Source

Taco Xpress, Austin, Texas

Nutrition Facts

256 calories; fat 13.8g; saturated fat 5.7g; mono fat 2g; poly fat 1.9g; protein 10.7g; carbohydrates 25g; fiber 2g; cholesterol 21.8mg; iron 1.3mg; sodium 384mg; calcium 280mg.
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