Breakfast Tacos

  • Prep 15 min
  • Total 20 min
  • Servings 6

Ingredients

  • 4 large eggs
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped green or red bell pepper
  • 4 medium green onions, chopped (1/4 cup)
  • 1 tablespoon butter or margarine
  • 1/2 cup shredded pepper Jack cheese (2 oz)
  • 6 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 1 cup shredded lettuce
  • 1 small avocado, pitted, peeled and sliced
  • 1/4 cup thick & chunky salsa

Steps

  • 1
    In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
  • 2
    In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
  • 3
    Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
155mg
52%
Sodium
250mg
10%
Potassium
320mg
9%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
13%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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